The recipe of Fuor d’acqua’s Catalana

THE CATALANA AT FUOR D’ACQUA

Come with us to discover one of Florence’s most iconic fish restaurants

TEXT Martina Olivieri

Right in the historic heart of Florence stands Fuor d’acqua: the true taste of the sea set in ancient Florentine tradition. The restaurant opened in 2000 in a former carriage house, which was restored with respect for the original Tuscan architectural style. The most important ingredient in the food is the absolute and guaranteed freshness of the seafood: scampi, slipper lobster, prawns, lobster and a variety of fish from the latest a ernoon catch arrive at the restaurant a er the first customers. Dishes are simple or more complex and traditional, such as the famous raw or cooked antipasti and the outstanding Catalana, the restaurant’s real speciality, consisting of fish poached and served on a pinzimonio of vegetables, all dressed with white wine vinegar, extra virgin olive oil and mild mustard. The exceptional quality of the fish, brought every day from the port of Viareggio, skilfully prepared and professionally served in an atmosphere that’s simple, friendly and joyous yet elegant: these are the essential ingredients that have determined the long-lasting success of Fuor d’acqua.