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L’Antico Ristoro nasce nel 1950 quando Silvano e Bruno aprono nel quartiere di San Frediano la Fiaschetteria Cambi, bottega dove si servivano vino, salumi, panini, acciughe, tonno e sottaceti. Il Banco Entrando dal Cambi non si può non notare il bancone con i tipici salumi, la frutta di stagione, le verdure e le bellissime bistecche alla fiorentina. Siamo nel quartiere di San Frediano, a poca distanza dal Lungarno Soderini. Aperta come fiaschetteria nel ’50 una con cucina, che ristorava i renaioli dell’Arno. Dall’87 la fiaschetteria è solo trattoria. Si mangia veloce, volendo, e si divide il tavolo con altri avventori. Il martedì e il venerdì c’è un ottimo baccalà lesso, coi ceci, oppure in umido, alla livornese.
Florentine steaks, homestyle local dishes & Tuscan wine in a venerable space with vaulted ceilings.
Hours
| Friday | 12–2:30 PM, 6–10:30 PM |
| Saturday | 12–2:30 PM, 6–10:30 PM |
| Sunday | 12–2:30 PM, 6–10:30 PM |
| Monday | 12–2:30 PM, 6–10:30 PM |
| Tuesday | 12–2:30 PM, 6–10:30 PM |
| Wednesday | 12–2:30 PM, 6–10:30 PM |
| Thursday | 12–2:30 PM, 6–10:30 PM |
Address and Contact Information
Address: Via Sant’Onofrio, 1R, 50124 Firenze FI, Italy
Phone: +39 055 217134
Website: http://www.anticoristorodicambi.it/
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Reviews
Chik Tung Cheng
Brilliant steak & tiramisu. Perfectly cooked, moderately fatty but super beefy and juicy. Waiter was attentive, noticed & fixed the table being shakey without us speaking up. Tiramisu was fluffy & the lady fingers were nicely soaked unlike other places I’ve been in Florence. Side dishes were up to standard & good variety of wine choices. Good value for money overall. Highly recommend!
… moreNana Kim
My daughter and I had the zucchini blossoms and steak for dinner. The steak was too rare for my daughter so I asked if they can cook it just a bit more, emphasized very little more but he brought it back medium. Two slices ruined. I wanted the bone along with the steak slices to go but he brought me just the slices. The side order of the was just ok for us. Is it customary for the waiter to ask if I want to tip? It was my first for me and this is my second visit to Florence. I tipped 10% because that was the smallest % on the screen but I didn’t hear him ask others when they paid. It’s a pretty neighborhood spot and it got packed around 8. The steak was yummy.
… moreE Scott Parks
A classic Oltrarno trattoria that gets straight to the point: simple Tuscan cooking done with confidence and zero pretension. We started with anchovies from the Cantabrian Sea, served with butter and toasted bread; a salty, silky opener that set the tone for the whole meal.
The pastas were exactly what you hope for in Florence. The hand-made pici with cinta senese pork ragù came out hearty and rustic, while the hand-made pappardelle with wild boar ragù leaned deep and earthy, the kind of slow-cooked sauce that feels like it’s been perfected over generations. Both were the sort of dishes that make you pause mid-bite just to appreciate the work that went into them.
For something truly traditional, the lampredotto with green sauce arrived in a copper pot; soft, rich, and unapologetically Florentine. Not a tourist-friendly novelty, but a real taste of the city’s culinary backbone, especially when paired with that bright salsa verde.
Dessert closed things out on a high note with a tiramisu that was light, creamy, and not overly sweet, just simple and exactly right.
Generous portions, fair pricing, and that lived-in trattoria atmosphere make this a solid stop on the Oltrarno side of the river. It’s the kind of place where Florence feels like itself, not a performance.
… moreThe pastas were exactly what you hope for in Florence. The hand-made pici with cinta senese pork ragù came out hearty and rustic, while the hand-made pappardelle with wild boar ragù leaned deep and earthy, the kind of slow-cooked sauce that feels like it’s been perfected over generations. Both were the sort of dishes that make you pause mid-bite just to appreciate the work that went into them.
For something truly traditional, the lampredotto with green sauce arrived in a copper pot; soft, rich, and unapologetically Florentine. Not a tourist-friendly novelty, but a real taste of the city’s culinary backbone, especially when paired with that bright salsa verde.
Dessert closed things out on a high note with a tiramisu that was light, creamy, and not overly sweet, just simple and exactly right.
Generous portions, fair pricing, and that lived-in trattoria atmosphere make this a solid stop on the Oltrarno side of the river. It’s the kind of place where Florence feels like itself, not a performance.
King J
After trying the popular dish at this restaurant, the “Florentine Steak,” I became convinced that it truly represents Florence itself — beautiful on the outside, but a complete disappointment on the inside.
I decided to order it because I was influenced by the countless glowing online reviews from people who seemed absolutely amazed by this steak. To this day, I genuinely don’t understand why — perhaps they have simply never had a properly prepared Florentine steak before. The quality of the meat itself was fine, but unfortunately, the chef must have been in a hurry. The inside of the steak was completely undercooked — not even rare, just raw.
I dared to try this so-called masterpiece, and it was so “delicious” that it was impossible to chew, let alone swallow. It kept expanding in my mouth like gummy candy that, instead of breaking down and shrinking, just keeps growing.
I would also like to point out that the waiter never asked about my preferred level of doneness. I intentionally didn’t mention it myself because I wanted to see what standard they would serve by default. Observing the surrounding tables, I noticed that the doneness varied from table to table, though it generally leaned toward rare. It honestly felt like roulette — depending on when the chef decided to take the steak off the grill.
The appetizers were good, and the desserts were as well. It’s possible that other main courses are tasty too.
The staff was decent, but in my opinion, slightly undertrained. From my experience, when serving a steak, a waiter usually returns to the table shortly after to ask whether everything is satisfactory and whether the doneness is correct. I understand this is not a Michelin-starred restaurant, and perhaps I shouldn’t expect that level of attentiveness. However, I have visited other comparable restaurants in Florence where this basic standard was met. The waiter clearly saw that we were not touching the steak for at least 15 minutes, possibly longer, yet did not approach us to ask if everything was fine, until I stopped him myself to ask whether we could order dessert.
On the other hand, the restaurant follows the American tipping trend (which, interestingly, I have not encountered even in five-star hotels here in Florence), where the card terminal prompts you to choose a tip of 10%, 15%, or 20%. There is absolutely nothing wrong with following trends — but if you’re going to adopt the American tipping model, why not also adopt the habit of checking in when a guest hasn’t touched their dish for 30 minutes?
Definitely a tourist trap. The prices are too high for food of this quality. I do not recommend it.
… moreI decided to order it because I was influenced by the countless glowing online reviews from people who seemed absolutely amazed by this steak. To this day, I genuinely don’t understand why — perhaps they have simply never had a properly prepared Florentine steak before. The quality of the meat itself was fine, but unfortunately, the chef must have been in a hurry. The inside of the steak was completely undercooked — not even rare, just raw.
I dared to try this so-called masterpiece, and it was so “delicious” that it was impossible to chew, let alone swallow. It kept expanding in my mouth like gummy candy that, instead of breaking down and shrinking, just keeps growing.
I would also like to point out that the waiter never asked about my preferred level of doneness. I intentionally didn’t mention it myself because I wanted to see what standard they would serve by default. Observing the surrounding tables, I noticed that the doneness varied from table to table, though it generally leaned toward rare. It honestly felt like roulette — depending on when the chef decided to take the steak off the grill.
The appetizers were good, and the desserts were as well. It’s possible that other main courses are tasty too.
The staff was decent, but in my opinion, slightly undertrained. From my experience, when serving a steak, a waiter usually returns to the table shortly after to ask whether everything is satisfactory and whether the doneness is correct. I understand this is not a Michelin-starred restaurant, and perhaps I shouldn’t expect that level of attentiveness. However, I have visited other comparable restaurants in Florence where this basic standard was met. The waiter clearly saw that we were not touching the steak for at least 15 minutes, possibly longer, yet did not approach us to ask if everything was fine, until I stopped him myself to ask whether we could order dessert.
On the other hand, the restaurant follows the American tipping trend (which, interestingly, I have not encountered even in five-star hotels here in Florence), where the card terminal prompts you to choose a tip of 10%, 15%, or 20%. There is absolutely nothing wrong with following trends — but if you’re going to adopt the American tipping model, why not also adopt the habit of checking in when a guest hasn’t touched their dish for 30 minutes?
Definitely a tourist trap. The prices are too high for food of this quality. I do not recommend it.
Mallory Jensen
I can’t even explain into words how incredible this experience was. I’m still in complete shock. The cheese was amazing. Wine was great. Potatoes so good. But the steak. The steak needs a moment. The steak was a melt in your mouth absolutely incredible. Perfectly cooked. The fat was ljke butter too. One of the absolute best I’ve ever had. We sat right next to where they were prepping everything and just watching the love that they have for this made it even better. I will be back to Florence just to eat here again. This place reviews should be 10 stars.
… moreMichael Canniff
We ate on the patio and really enjoyed it! The food was good! Star of the show for us was the Fried Zucchini flowers stuffed with ricotta and shockingly the potatoes. Service was ok, our guy seemed flustered so we tried not to hold his curt behavior against him.
… moreAnna Krytska
Honestly, this is my most favorite spot in Florence. The florentine steak is amazing here the roasted potatoes and also the zucchini flowers. The staff gave us such an impeccable dining experience. They were so kind they helped us with everything. They explained the menu and were just really heartwarming in general. The atmosphere is really nice. No one really talks too loudly so it’s not too loud and we arrived around 7:30 and there wasn’t any people around 8:30 to 9 more people had gathered.
… moreMarina BLK
Probably one of the best restaurants in Florence. Authentic. Inexpensive in comparison to the touristy places. Everything we had was delicious. Even the dessert, forgot to image. Should have come here every night of our stay would have enjoyed more and not spend a fortune at the other places. Highly recommend!
… moreHuan Q.
A surprise found. Friendly service and amazing filet steak! Highly recommend
… moreTristan Lee
Looking for a great spot for an authentic Bistecca? This is the place to be.
With many of the famous ristorantes closed for Ferragosto, this restaurant ended up on our shortlist.
We arrived without a reservation, and the staff were kind enough to accommodate us and other guests.
We started with a burrata mozzarella and tomato salad with fresh basil—it was incredibly fresh and refreshing. A drizzle of extra virgin olive oil and a pinch of salt elevated the flavors beautifully.
Now, the Bistecca.
Our server first presented a 1.2 kg bone-in cut, but it lacked the Filetto (tenderloin), shaped more like an “L.” I asked if we could get a T-bone including the Filetto, and she assured us it wouldn’t be a problem—it would just weigh a bit more. She brought us a 1.5 kg cut, perfectly portioned with both Filetto and Controfiletto.
The taste and tenderness were simply the best I’ve ever had. The steak had a perfect smoky aroma with a subtle hint of char, and it was cooked to absolute perfection. The accompanying salt enhanced the flavors wonderfully.
And honestly, what else could pair better than a glass of Chianti Classico with such a steak?
… moreWith many of the famous ristorantes closed for Ferragosto, this restaurant ended up on our shortlist.
We arrived without a reservation, and the staff were kind enough to accommodate us and other guests.
We started with a burrata mozzarella and tomato salad with fresh basil—it was incredibly fresh and refreshing. A drizzle of extra virgin olive oil and a pinch of salt elevated the flavors beautifully.
Now, the Bistecca.
Our server first presented a 1.2 kg bone-in cut, but it lacked the Filetto (tenderloin), shaped more like an “L.” I asked if we could get a T-bone including the Filetto, and she assured us it wouldn’t be a problem—it would just weigh a bit more. She brought us a 1.5 kg cut, perfectly portioned with both Filetto and Controfiletto.
The taste and tenderness were simply the best I’ve ever had. The steak had a perfect smoky aroma with a subtle hint of char, and it was cooked to absolute perfection. The accompanying salt enhanced the flavors wonderfully.
And honestly, what else could pair better than a glass of Chianti Classico with such a steak?