Desde 1911 @ Desde 1911
Desde 1911 Madrid is quite possibly the best seafood restaurant outside of Japan. The group's access to Spanish seafood supplies rivals the way top Japanese restaurants source the best ingredients before anyone else even knows they are there. They get calls from the boats saying things like we have 18 of these today...do you want them all?" . In addition to pristine ingredients - Chef Diego Murciego has a delicate and balanced hand with sauces used sparingly.

Roast Lamb @ Posada de la Villa
This wonderfully restored 17th-century posada (inn) is something of a local landmark. It is on the site of one of the oldest inns in the city (dating back to 1642). This street used to be the city limits back then, and so all along this street “Posadas” or inns were created where travelers used to stay. In the 1980s the building was falling apart, and the current owner D. Félix Colomo bought it and restored it to what we have today. The atmosphere is formal, the decoration sombre and traditional (heavy timber and brickwork). This place is specializing in traditional cuisines, like Madrilenian stew cooked in a clay pot over coals and ashes of straw and oak logs or roast lamb cooked in a clay pot in the old Arab oven, Their menu also includes cocido (which usually needs to be pre-ordered), callos (tripe) and sopa de ajo (garlic soup).

Callos @ Restaurante Casa Amadeo los Caracoles
Casa Amadeo is a historic and iconic place in Madrid, located on the flea market (in the middle of Plaza Cascorro). This place is famous for classic Madrid dishes and tapas, especially snails, a classic Madrid dish. In fact, the name of this place literally is "Snails". It's been open since 1942, and the owner Amadeo (early 90s and famous in Madrid) has been running it since then. Now his kids and grandkids are in charge. They have a big pot of snails behind the bar and scoop them out from there. They are a little bit spicy. They are popular for their signature dish, the Callos (13,00 €) - Madrid tripe stew. A classic, strong, and delicious dish. You can also try Torreznos (9,00 €) - fried pork belly.

C-ucina @ C-ucina
C-UCINA is one of the best casual restaurants in Florence. It is a space where the cuisine is culture. Giuseppe and his wife together propose their idea of ​​this "real-market kitchen" in Florence. The menu changes every day based on locally sourced seasonal products. The food is simple but well-thought-out like herring with cap and horseradish, Berber egg, sandwich with Ligurian inzimino, cauliflower roasted on the iron like a cous cous, kofta with yogurt and mint, culaccia with fennel. The desserts are also genuine, including sbrisolona and apple pie. The food is delicate and flavorful. It comforts the soul with a warm embrace. Eating here is a real experience.

Florentine Steak @ Trattoria Sostanza
Trattoria Sostanza has been located in the heart of Florence since 1869 on one of the most popular streets of the historic center in Borgo Ognissanti. The place has the appearance of a centuries-old typical and authentic vintage Tuscan tavern with simple and charming furnishings such as the splendid white marble counter from the 1930s, the walls with white tiles, and the wonderful open kitchen. Trattoria Sostanza is one of the only places in the world where you can still enjoy the Florentine steak cooked on the grill as in the past. Among the excellent traditional dishes, the Florentine tripe, the country soup and the tender chicken breasts in butter accompanied by the typical artichoke pie deserve special mention. The high quality of the ingredients combined with the experience of tradition and good taste make each dish a masterpiece to try in the company of a glass of excellent Tuscan red wine such as the Soffocone di Vincigliata with a unique and intense flavor.

Orizi Mariano @ Orizi Mariano
Orizi Mariano is recommended to Mediterranean cuisine lovers. This is a local favorite, around since 1973. From sunrise to sunset, this brick-vaulted, 13th-century cellar gently buzzes with Florentines propped at the counter sipping coffee or wine or eating salads and panini. You can also enjoy perfectly cooked pork and salmon sandwiches here - specialties of this place. Come here for a coffee-and-pastry breakfast, light lunch, an aperitivo with cheese or salami-tasting platter (€13 to €17), or a panino to eat on the move at reasonable prices.

Neapolitan Pizza @ Antica Friggitoria
Come to Antica Friggitoria for some rest after a long walk around Chiesa di Ognissanti. Probably the last Friggitoria ( fried food shop) in Florence. This place is known among the locals for its Supplì, crocchè, polenta fritta, and other fried delicacies. Best place to have a good time with your friends sharing perfectly cooked Neapolitan pizza, calzones, and arancini with a glass of delicious margaritas, fino sherry, or cordial. This pizzeria is well known for its great service and friendly staff who are always ready to help you.

Panino con Lampredotto @ Da Nerbone
Located on the first floor of the bustling central market of San Lorenzo, Nerbone’s food stall has been serving up steaming plates of warming nourishment to hungry market workers since 1872. It is a great place to taste delicious local foods at rock-bottom prices. Nerbone is opened only during the morning. The specialty is lampredotto (cow’s intestines) served in a bun with bright green salsa verde. They also serve pasta, soups, roast meats, and different kind of sandwiches.

Buontalenti @ Gelateria Pasticceria Badiani
Badiani is at the high end of Florence gelaterias. The large shop opened in 1932 is perfectly designed, with a curved wooden counter presiding over a kaleidoscope of flavors and colors. It's been using the same recipe—cream, milk, sugar, and eggs—for decades. The gelato is made fresh daily, and the menu's flavors are extensive. Try Buontalenti, one of the signature flavors, which mixes egg cream and chocolate. Buontalenti is named after a Florence architect who lived during the Renaissance and is known as the inventor of Italian gelato.

Strawberry Tart @ Pasticceria Dolci e Dolcezze
Dolci e Dolcezze is one of the best patisserie shop of Florence. It can be defined as a real cake boutique. Its owner is a self-taught woman who uses only high-quality ingredients like the Corman butter from Belgium or the Valhrona chocolate, but also seasonal fruit of the highest quality, bought at the Mercato Centrale, and wild fruits from the Pistoia mountains. Among its specialties are the chocolate cake and the wild fruits crostata (pie). A must-try pastry in Dolci e Dolcezze is the Strawberry Tart which is a delight for the palate and the eyes. Dolci e Dolcezze's menu has been expanded recently with savory recipes for lunch or a snack of excellent quality.