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2024
Recommended
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2024
An often high sound volume, a place steeped in history, a family and refined cuisine when necessary, Il Guscio logically receives the jury's congratulations! The menu offers very good culinary experiments, particularly in terms of fish, such as the creamy palamita con robiola e aneto (bonito carpaccio on a bed of whole cow's milk fresh cheese, Lombardy speciality, sprinkled with dill). This small, popular but sophisticated canteen is undoubtedly one of the best addresses in its category. Reservation recommended.
Did you know? This review was written by our professional authors.
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Members' reviews on IL GUSCIO
4.3/5
26 reviews
Quality/Price ratio
Kitchen quality
Originality
Frame/Ambiance
Service
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in april 2024
Locale con spazio all'aperto accessibile in carrozzina e con disponibilità di pasta senza glutine. Servizio attento e cortese. Varietà di carne e pesce in un menu di qualità, prezzi ottimi. Consiglio in quanto abitante del quartiere.
Visited in april 2024
BUONISSIMO! Dal pane al dolce.
Visited in march 2024
Just 20 metres from our accommodation, this gem is such value for money. I had the sliced beef in olive oil and rosemary which was roasted to perfection. The olive oil was so fresh and fruity. My partner had a seafood penny and exclaimed that it was the best she's had.
Visited in march 2024
Ottimo posto dove pranzare durante la settimana a Firenze
Visited in march 2024
The food is okay. But the waitress is bad. She doesn't care at all about you and feels that she hate her job. I wanted to order for 10 minutes, she didn't came to us. After I ordered an Antipasti for us, she took straight two. I didn't sent it back, just asked for the bill and gone. The older waiter was the only kind person there, but this with the under middle range atmosphere isn't enough to go back in the rest of my whole life. Which is sad, since the Antipasti of the house been actually quiet good.
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