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    [...] As one of the propietors notes, it's a nice "touch" to Tuscan cuisine. Stefano, Matteo, and Max, whose combined ages hover at well less than 100, met at hotel school a few years ago. Their imaginative food plays with the classics in a marvelous way. Fortunately, they've done their homework. Redone is the classic bollito (mixed meats served with sauces); the meats are combined, encased with a raviolo covering, and graced with an egg sauce. Then there's the Tuscan club sandwich featuring not turkey, but fegatini (chicken liver spread). Any fears of eating raw egg in the classic Roman carbonara may be assuaged by watching the egg cook, briefly, tableside. Desserts are as creative as what comes before. [...]

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    Hidden behind an elegant facade with frosted glass and oyster-grey paintwork is this intimate dining space. Chefs use traditional Tuscan ingredients to create thoroughly contemporary dishes.

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    [...] Touch is creative, it’s current, it’s inventive, it’s cool, it’s trendy, it’s chic and it’s most definitely the man about town. Whether you’re going to admit it or not, I guess we all want to be seen with the man about town! Plus, every dish is pristinely presented resembling sheer unadulterated foodporn! I mean come on... On my return to Florence I will definitely be returning to undertake a cookery class here and learn more about traditional Tuscan cooking. Maybe they’ll be able to make a chef of me yet! We made sure we had reserved for our evening at Touch to avoid disappointment. [...]

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