A few weeks before we left, I bumped into my friend David, a man known to enjoy a good meal or two in his time. “If you’re going to Florence, you have to go to Ringo’s,” he mandated. “It’s the best lunch in Florence.”

Outside tables at Ringo's

When you enter Ringo’s, located here, just steps from the Boboli Garden side of the Ponte Vechhio, you may ask yourself, “Am I in the right place? Can this tiny space dominated mostly by a kitchen and small bar by a temple of gastronomic pleasure?” Then, you are promptly (and politely) informed that this is a slow food establishment, and that if you are looking for a quick bite to eat, go eat elsewhere. And maybe the “Slow Food” sign helps too. This place means serious business.

Is this a gastronomic temple?

Ringo’s has been run my the same man, in the same way, for over 42 years. The maestro makes food one order at a time, using only fresh, local (he grows most of the veggies and herbs he uses) ingredients. He has been ably assisted for the past 20 years by his daughter, and with their back and forth banter in a typically expressive, Tuscan manner, gesticulating on each key word, forceful, passionate, respectful and loving all at once, you know that Ringo’s is more than a place to eat, it’s a family. Although it was empty when we entered at half past noon, we sat at the bar with the anticipation of a unique and extraordinary experience. And we were not disappointed.

Sasha and Il Maestro

Ringo’s is famous for his burgers; Roman-sized monsters of high-grade, fresh ground beef, simply grilled and topped with you choice of grilled onions and/or cheese. However, everything on the menu is extraordinary, including his daily pastas (only for 2), garden fresh salads, antipasta plates and desserts. Ringo is so protective of his food, he won’t let you over order. We had to come back twice (and very happily so) to try the breadth of his menu.

Botticelli's Primavera is a fitting image for Ringo's fresh focused cooking

Il Maestro at work

A simple amuse of grilled bread, fresh sliced heirloom tomato and a sharp, soft blue cheese

Garden fresh veggies ready for your plate

Veggie salad with cantalope, butter lettuce, arugula, heirloom tomatoes, red onion, basil, salt, pepper and Ringo's special mustard with extra virgin and aceto red wine vinegar served in a fish bowl

View from the top

A sandwich press, a stove top, and a grill; simple, well seasoned tools make simply delicious food

Ringo's pasta changes each day (or when he runs out of sauce)

Pasta is only served in portions for 2 people; On our vist the Daily Pasta was a tagliatelle in a cheesy sweet sausage ragu

Great hamburgers start with great meat, so fresh and flavorful Ringo doesn't even use salt

Every great hamburger joint needs special sauce...but Ringo's is the first mustard based special sauce I have ever had

Ringo hollow outs the bun top and fills it with ketchup; special mustard sauce goes on the bottom bun

Burgers on the grill...on the way to being eaten

And a radish on top makes it perfect...

A mild emmentaler completes the cheese version of Ringo's masterpiece

The best tiramisu I have ever eaten, bar NONE, comes served on the spoon

Ciao, Ringo; we can't wait to visit you again

La Giostra is run by members of the Hapsburg Lorena family. Italian princes from when Italy was under Hapsburg rule, the family home is at Barberino Val d’Elsa in Chianti where for many years, like others in the Chianti region, they had produced olive oil, wine and other culinary delights. The restaurant is run by the colorful and bracelet covered Dimitri, his brother Soldano and Anastasia.

The restaurant space (they have two dining rooms on the same street located here) dates from the sixteenth century when it was used as a storage area for the painted horses and other parts of the Salvemini square carousel. In fact, the restaurant takes its name, La Giostra, a word that used to mean ‘the joust’, from this very carousel.

Dining room and former carousel storage facility from the 16th Century

The food at La Giostra is traditional Tuscan; rich pastas, hearty meats and strong wines abound. I was seated for my first meal in Tuscany, surrounded by the cacophony of a full restaurant in an old, narrow, brick room, ordered a bottle of 2006 Canneto Vino Nobile di Montelpuciano Sangiovase and prepared myself for a feast.

Antipasta La Giostra: Bruschetta with pomodoro and chicken liver with rabbit, tomato, mozzarella and mortadella, roasted peppers, potato salad and two mini quiches

Tagliatelle con Porcini and Nipitella alla Toscana, a mix of traditional Tuscan spices

Osso Bucco La Giostra; Amazingly sweet and soft (almost candied) carrots make this dish shine

For those interested in this very fine restaurant’s menu…here’s some it is.