The Craft
Tuscan Tradition
At Osteria Cancello dei Macci, the cooking is simple and honest: pasta rolled by hand, the Fiorentina grilled over embers, and a cellar of Tuscan labels chosen to match. Nothing fussy — just the flavours of our region, done with care.
"Good food, good wine and a warm welcome — that's the whole idea."
Come and See Us
We're open every day for lunch and dinner. Booking ahead is recommended, especially at weekends.
What Matters to Us
How We Cook
Provenance
We shop the Sant'Ambrogio market and work with local producers, so the menu follows the season.
By Hand
Pasta is rolled fresh, meats are grilled over wood embers — time-honoured methods, every day.
Hospitality
You're treated like a guest in our home: unhurried, generous, and genuinely looked after.
Gallery
Moments at the Osteria
Tagliata di Scottona con lardo e tartufo
Risotto finished by hand
Dinner at the Osteria
Parmigiana
Wine service at the table
La Bruschetta
Tuscan black truffle
Over the wood fire
Panna cotta with strawberries
Dry-aged T-bone
Fresh fennel salad
The Cancello dei Macci sign
Our corner in Florence
Bistecca on the grill
A candlelit corner
The cellar shelves
Choosing from the menu
Two plates, freshly made
Beef tenderloin
Beef tenderloin with tomato and pepper chutney, mustard crème fraîche
Come and See Us
We're open every day for lunch and dinner. Booking ahead is recommended, especially at weekends.
