In the Gourmet Kitchen of Sabatini Firenze, you know the technique and
we push ourselves beyond the boundaries of traditional taste
The gourmet cuisine of the new Sabatini, in Florence, is led by the Young Chef Alessio Mori, from San Mauro a Signa,
began his career in the kitchen at the age of about 16 years, a path of passion, which has brought to the kitchens (often "stellate") in Tuscany and Europe. p>
After the last experience in Vitique, Chef Alessio has landed in the kitchens of the new Sabatini in Florence, bringing with him a culinary philosophy that focuses on "fresh" food.
Ingredients of excellence of the territory, are amalgamated with skill, to create genuine dishes that mix the typical tastes of traditional and seasonal recipes, with contemporary and decisive flavors.
The link with the territory, the experience and training abroad, the curiosity to experiment new combinations and the constant research of the most modern techniques, have allowed us to create seasonal menus with new dishes.