Massimo Bottura’s flavors for Gucci

While Lorenzo the Magnificent composed his “Song of the Seven Planets”, Florence is the author of the song of the seven courses.

The new Osteria Gucci in Piazza della Signoria is a symbol of that cultural melting pot that the Tuscan city became during the Renaissance, and Massimo Bottura is the man behind it.

Here languages, territories, flavors and worlds – not so different, after all – merge. Forests meet the sea in a risotto, Naples and Marseilles come closer, Caesar salads have a touch of Emilia, and Mexican tortillas complement the Adriatic’s bonito. It’s an intriguing mix of Mexican, Thai, Chinese and of course Italian cuisines, paired with Tuscan and French wines selected by a Brazilian maître – indeed an international restaurant.

After all, we would have expected nothing less from the vision of Gucci CEO Marco Bizzarri, the creativity of his lifelong friend Massimo Bottura, and the flavors created by chef Ana Karime Lopez Kondo, born in Colombia and known for her experimental work in Peru, in Mexico, Europe and Japan. The format is simple, authentic and accessible, molded by Italy’s greatest chef – who in fashion has found, once again, the beauty of the “Italian quality” the whole world appreciates.

“Traveling around the world – Bottura stated during the presentation – our cuisine interacts with everything we see, hear and taste. We keep our eyes wide open, always seeking for the next, unexpected discovery.”

Gucci Osteria is on the ground floor of Palazzo della Mercanzia in Piazza della Signoria, also home to the Gucci Garden with the Florentine fashion house’s archives, exhibition space and boutique. In this project, Gucci has taken the concept of “conventional museum” and reinvented it as a fertile, alive and creative space, to express the brand’s new aesthetic and guiding philosophy.

The restaurant has a capacity of 25 seats, and courses range from 10 to 30 euros.


Massimo Bottura’s flavors for Gucci

Piazza della Signoria


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