In the heart of artistic and monumental Florence, you will find the elegant surroundings of the restaurant on the first floor of the La Gemma hotel. For chef Paulo Airaudo it is a bit of a homecoming, since he is Argentinean but of Italian descent. A starred chef with restaurants in different parts of the world, the kitchen here in Florence is daily in the hands of the talented Cappelletti and Querini. A restricted choice, but of exciting dishes, some memorable. Mention should be made, among others, of the tagliolini with goat butter, anchovies, Sorrento lemon and Oscietra caviar, the pigeon cappelletti and the wagyu meat.