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DINING
One restaurant, three souls High-quality ingredients from small Tuscan farms and an elegant, welcoming environment make Foody Farm the ideal place for an appetising break at any time of day. By Giulia Minero
D
on’t let yourself be deceived by the antique ceilings or the vintage tables, because Foody Farm’s proposals could not be more innovative. This restaurant, a few yards from the Ponte Vecchio, with its modern furnishings, its petrol blue coloured velvet seats, mosaics and wrought iron details, makes the rediscovery of Tuscan raw materials, combined to bring innovative recipes to life, its distinctive feature. Then the absence of a traditional dining approach envisaging hors d’oeuvres, first and main courses, makes the restaurant’s proposals dynamic and highly personalisable. The specialities range from street food to tartares, as well as salads, home-made pasta, cheeses and meats, with a selection of vegetarian offers, all based on
local ingredients from carefully selected small Tuscan farms. Inside the restaurant three souls coexist, which are perfect to respond to guests’ requirements at any time of day. BreakFarm, for example, is available every day from 7am to 10.30am and envisages an innovative format based on the international buffet breakfast with sweet and savoury food, while Farmology reinterprets the classic concept of aperitifs or after dinner drinks proposing cocktails of balanced ingredients mixed in glass, then served in bottles at temperatures that differ according to the preparation. >> Lungarno Corsini, 2A T: 055 242327. Map E4 www.foodyfarm.it
30 F LO R E N C E T H E W E LC O M E M A G A Z I N E I S E P T E M B E R 2 021
