Aeropress Coffee  @ Ditta Artigianale
Francesco Sanapo, a three-time Italian Barista Champion and owner of trendy new coffee joint Ditta Artigianale, is challenging the Italian norm of espresso and attracting standing-room-only crowds. You will find a variety of coffee shop favorites, like the trusty cappuccino, espresso, macchiato and latte. But for those who want to branch out a bit from the typical Italian mainstays, a filtered coffee using the Aeropress brew method is a must. For those who want to brew at home, they also roast and sell their beans, selectively choosing their seeds from abroad to roast in the small Tuscan town of Arezzo.

Fried Calamar @ Irene Bistro
As sexy as they come, Irene Bistro is the new eatery at the Hotel Savoy, with a shiny menu featuring traditional Tuscan food prepared in a healthy way. The light and crisp fried calamari and vegetables is a must-eat, served with a light and bursting-with-flavor sweet and sour sauce, which is so good you could practically eat it all on its own. The perfect ‘date’ for such a dish is the Serendipity cocktail, made with calvados, mint leaves, sugar, apple juice and champagne.

Schiacciata alla Fiorentina  @ Pasticceria Giorgio - Ristorante
If there was ever a dessert to travel for in Florence, it is definitely for the Schiacciata alla Fiorentina. An orange vanilla cake filled with whipped cream or Chantilly, this dessert is typically served during the carnival season (February). Otherwise, they serve some of the best millefoglie. Meaning a ‘thousand leaves’ in Italian, this multi-layer puff pastry is made with pastry crème and often topped with fresh fruits.

Ribollita  @ Trattoria Mario
For Florentine classics in a busy and fun ambiance, Trattoria Mario is the obvious choice. It can be hard to grab a table during the lunch rush and you can’t make reservations, but it is worth every bit of your patience. They offer a variety of delicious dishes, such as potato-filled tortelli with a ragu sauce and the savory Tuscan classic ribollita soup, made with stale bread, cannellini beans and vegetables. Other note-worthy dishes include the Braciola fritta, or fried veal loin, and bollito misto, boiled beef and tongue (a Florentine mainstay).

Spuntini and Wine  @ Casa Del Vino
This tiny, little hole-in-the-wall spot near the San Lorenzo Market makes a great lunch or early aperitivo spot. This is the kind of place you come to try Tuscan snacks or spuntino, toasted sliced bread covered in a variety of goodies. The adventurous sort will go for the local white trippa. But there are plenty of other options, including sandwiches made of schiacciata flatbread and filled with tasty burrata and anchovies. The wine available is of excellent quality. Just ask them to pick the right glass for your dish.

Bistecca alla Fiorentina  @ I' Brindellone
It would be a crime to come to Florence without sampling the famous Florentine Steak, a succulent, melt-in-your-mouth T-bone traditionally sourced from the Chianina breed of cattle and grilled over coals. You only need to order one, as there is typically enough for a few people. It is served lightly seasoned and cooked rare (you can ask for medium). At I' Brindellone, a no-frills traditional Tuscan restaurant close to Piazza Carmine, you can munch on salty fried zucchini flowers and drink house wine among photos of the Calcio Fiorentino players (historical football, played every June in Piazza Santa Croce).

Salted Caramel Gelato  @ La Sorbettiera
Worth walking to, Antonio Ciabattoni has been whipping up 16 flavors every single day at this small artisan gelateria in Piazza Tasso. While there are plenty of gelaterias to choose from in the city, gelato fans here can be assured of high-quality products and a delightful array of flavors. Fresh fruits and plants are bought in crates to make such interesting gelato as the tart lemon sage and refreshing rosemary pear. And chocolate lovers will go ga-ga for the richer-than-a-billionaire ‘’catrame,’’ made with 70 percent dark chocolate.

Double Patty Smash @ Rockwell & Sons
Rockwell & Sons provides American-style soul (comfort, dude) food on Smith Street and has one of the most acclaimed burgers in town with its Double Patty Smash burger. The Double Patty Smash burger consists of a sexy brioche bun from Brasserie Bread (important to have a great bun), excellent juicy patty action, cheddar cheese drooled all over the meat, crunch gherkins and a killer sauce. For mine, it's the sauce that makes it ... This sauce reputedly includes three kinds of mayo. The burger is a triumph of juicy melted and crunchy bliss! And the price point is kind to the wallet.

David Blackmore Full Blood Wagyu Burger  @ Rockpool Bar & Grill
Rockpool has smashed a home run with its David Blackmore Wagyu Burger, in terms of quality, taste and balance. Our first impression was that this is a work of art and a celebration of the hamburger. Secondly, we were amazed at how big this burger is. We were expecting a smaller burger, as is the trend. But this was actually a meal to satisfy a lunch craving, along with some hand-cut chips. Every morsel of that wagyu patty was delectable. The bun was a wonderful brioche. And the combination of flavors was genius. Smokehouse bacon and gruyere went so well with the wagyu, and the red onion and zucchini pickles were a zesty flavor hit against the meat.

The Beef and Bacon @ Goneburger
Goneburger has a compelling menu, with gourmet burgers at affordable prices. We imbibed The Beef and Bacon, a simple name that belied the wonder of this burger. The Goneburger features a house-crafted beef patty for a blend of the finest chuck and the juiciest grass-fed short rib beef, with their own Goneburger sauce, lettuce, tomatoes, caramelized onions, smoky bacon, cheese and pickles on a toasted brioche bun. As they say, "simple but classic," but “even a classic is better with bacon.”