{"id":532052,"date":"2026-06-29T12:48:48","date_gmt":"2026-06-29T10:48:48","guid":{"rendered":"https:\/\/numero.com\/lifestyle\/we-tried-out-the-best-chef-in-the-world-at-gucci-in-florence-2\/"},"modified":"2026-06-29T12:48:53","modified_gmt":"2026-06-29T10:48:53","slug":"gucci-osteria-florence-massimo-bottura","status":"publish","type":"post","link":"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/gucci-osteria-florence-massimo-bottura\/","title":{"rendered":"Gucci Osteria: Florence welcomes Massimo Bottura, the best chef in the world"},"content":{"rendered":"\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a43419504bb2&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a43419504bb2\" class=\"wp-block-image size-medium_large size-medium-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"2560\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/numero.com\/wp-content\/uploads\/2024\/06\/gucci_osteria_gucci_garden_massimo_bottura-1-scaled.jpg\" alt=\"\" class=\"wp-image-532048\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">The Gucci Osteria restaurant, led by Michelin-starred chef Massimo Bottura. Located in the heart of the Gucci Garden in Florence, Italy, and recently inaugurated in the presence of Alessandro Michele.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u201c<em>Can the tourists just stop with their cappuccinos, pizzas and kebabs?<\/em>\u201d\u00a0<strong>Massimo Bottura<\/strong> declared jokingly during the opening of the Gucci Osteria on January 9th, 2018. The best chef in the world, according to the 2016 Fifty Best ranking, with 3 Michelin stars for his restaurant in Modena and star of the first episode of the Netflix series <em><strong>Chef\u2019s Table<\/strong><\/em>, has a whole new ambition for visitors to the Tuscan capital. Joining forces with the house of Gucci, he is promising the essence of his cooking in a series of small sampling dishes available throughout the day, costing between 20 and 30 euros. Custumers can expect creamy risotto with mushrooms, tortellini Parmigiano Reggiano, but also a brioche filled with pork belly, \u201c<em>the best hot dogs and burgers<\/em>.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Despite the small number of tables at <strong>Gucci Osteria<\/strong>,\u00a0it won\u2019t be necessary to make a reservation a year in advance, or send a cover letter as was the case at\u00a0<strong>Osteria Francescana<\/strong> in Modena. In the kitchen, <strong>Massimo Bottura<\/strong>\u2019s\u00a0signature dish is waiting for you \u2014 tortellini with Parmigiano Reggiano\u00a0matured for 36 months. \u201c<em>My secret? I create a sauce with Parmigiano Reggiano\u00a0and water. Just water. It\u2019s the truth. If I use butter or cream, you lose the real flavour of the product. A taste that has been locked in my memory since I was a child and that I wanted to reproduce here. If you want to promote cooking that is good and healthy, you have to pay a lot of attention to the fats you use,<\/em>&#8221; the chef shared. The result will no doubt seduce foodies as much as those looking for something a little lighter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center rtecenter\"><span class=\"fs-add-2\">\u201c<em>My secret? I created the Parmigiano Reggiano sauce using water only<\/em>.\u201d \u2014 Massimo Bottura<\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Installed in a palace opposite the famous <strong>Palazzo<\/strong> <strong>Vecchio<\/strong>,\u00a0the\u00a0<strong>Gucci Osteria<\/strong> is also trying its hand at upscale fast food featuring burgers and buns. \u201cT<em>he most important thing is the balance with the food,\u201d explains Bottura. The brioche bun filled with pork belly is the idea of sous-chef Taka Kondo, who\u2019s in charge of cooking in Florence. \u201cThe brioche is prepared Chinese style<\/em>,\u201d Massimo Bottura told us. &#8220;<em>When you have it in your mouth, it feels more Japanese, with the taste of pork that penetrates deep into the throat<\/em>,\u201d he added. Here it\u2019s a collective approach, with starters by<strong> Ana Karime Lopez Kondo<\/strong> and a chocolate dessert conceived in tribute to the son\u2019s chef. \u00a0<\/p>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a43419505093&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a43419505093\" class=\"wp-block-image size-medium_large size-medium-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"2560\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/numero.com\/wp-content\/uploads\/2024\/06\/gucci-garden_boutique_alessandro_michele_florence-1-scaled.jpg\" alt=\"\" class=\"wp-image-532050\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">View of the Gucci Garden in Florence, Italy, inaugurated on January 9th, 2018, by Alessandro Michele during Pitti Uomo.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center rtecenter\"><span class=\"fs-add-2\">\u201c<em>As an Italian, I am naturally nostalgic. I like looking to the past, to traditional cooking. But I know how to have a critical eye and how to renew<\/em> <em>myself<\/em>.\u201d<\/span> <span class=\"fs-add-2\">\u2014 Massimo Bottura<\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u201c<em>My son gives me lots of grief, but he has a great quality. And that is his love of chocolate,<\/em>&#8221; <strong>Massimo Bottura<\/strong> said jokingly. &#8220;<em>The dessert that we offer is made of Venezuelan cacao, accompanied by ice-cream, something like Tiramisu. We can detect a Nutella flavour. But without the palm oil and saturated fats<\/em>,\u201d he continued. &#8220;<em>As an Italian, I am naturally nostalgic. I like looking to the past and to traditional cooking. But I know how to exercise a critical eye and how to renew and create new traditions. Here, like everywhere we do, we want to offer a real cooking experience, using local ingredients, even though inspiration comes from around the world.<\/em>\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Inspiration comes above all from the culture\u00a0and world of art and music for\u00a0<strong>Massimo Bottura<\/strong>. Like his cod fillet in calamari ink broth served in Modena, named <em><strong>Tribute to Thelonius Mon<\/strong><\/em>k by this keen jazz fan and owner of 12,000 vinyl. Since the opening in 1995 of Osteria Francescana, the venue has welcomed works by <strong><a href=\"https:\/\/numero.com\/en\/art-design\/numero-art-en\/discovering-buenos-aires-contemporary-art-scene-with-maurizio-cattelan-2\/\">Maurizio Cattelan<\/a><\/strong> and <strong>Matthew Barney<\/strong>, among others. His famous lemon tart exploding on the plate \u2014 \u201c<em>oops I dropped the lemon tart<\/em>\u201d \u2014 is a tribute to <strong>Ai Weiwei<\/strong>&#8216;s work. So, it really comes as no surprise that <strong>Massimo Bottura <\/strong>accepted the invitation to an 18th\u00a0century palace in Florence revamped by <strong><a href=\"https:\/\/numero.com\/en\/fashion\/fashion-week-en\/voyeurism-and-couture-alessandro-micheles-masterstroke-at-valentino\/\">Alessandro Michele<\/a><\/strong> to welcome his own rich works and those of other international artists.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span class=\"fs-sub-1\"><em><a href=\"https:\/\/www.gucciosteria.com\/en\/florence\"><strong>Gucci Osteria<\/strong><\/a> by Massimo Bottura, from midday to 8.30 pm on reservation. The galleries in the Gucci Garden are open between 10 am to 7.30 pm.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cCan the tourists just stop with their cappuccinos, pizzas and kebabs?\u201d\u00a0Massimo Bottura declared jokingly during [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/gucci-osteria-florence-massimo-bottura\/\">Read More&#8230;<span class=\"screen-reader-text\"> from Gucci Osteria: Florence welcomes Massimo Bottura, the best chef in the world<\/span><\/a><\/p>\n","protected":false},"author":22,"featured_media":532045,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[29,95,6,94],"tags":[],"class_list":["post-532052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-food-en","category-lifestyle","category-lifestyle-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gucci Osteria: Massimo Bottura takes us to Florence<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/gucci-osteria-florence-massimo-bottura\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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