“La Cucina del Garga” arrives in Florence with Alessandro Gargani’s return after eight years of experience in New York City. Alessandro decides to return to his native town to continue the family restaurant tradition. His dream is to create a new and even more intriguing “Garga” the famous restaurant in Via del Moro, an institution in the Florentine culinary scene renowned both locally and internationally since 1979 where his parents Sharon and Giuliano instilled in Alessandro their passion for cuisine. With their help and especially that of his wife Elizabeth, Alessandro moved that unique ambience and a distinctive and creative cuisine to the new location here in Via San Zanobi 33/r.
Located behind the Mercato Centrale of the San Lorenzo district, “La Cucina del Garga” welcomes customers through the brightly colored doors to the first room with an antique wood and brass bar where one can wait for a table with a glass of Prosecco and a bit of homemade focaccia. On the left is the large dining room with art work by Florentine artists Rapisardi, Vadala’, Giambaccio, mamma Sharon and babbo Garga. The central dining room with low vaults has an open kitchen from which appear simple yet alluring dishes, prepared by Alessandro with passion and love. The menu is created to satisfy all tastes. There are both traditional Florentine and Tuscan dishes, the famous “Garga" creations and his own innovative dishes. Highlights in the appetizers include a sauté’ of artichokes with Parmigiano Reggiano and pistachios, calamari “julienne” with avocado and tomatoes and the eggplant and ricotta cheese croquettes.Among the pasta courses with fish is the “Emperor's Spaghetti”, a calamari and prawn creation in a citrus sauce and a fresh, quill shaped egg pasta, “garganelli”, with porcini mushrooms and sea scallops. There is also the “pappardelle”, fresh wide fettuccine noodle with asparagus and shrimp. For lovers of red sauces are fettuccine with “Uncle Alfio’s” sauce (sage, veal and tomato). The classic “Pommarola della Nonna Zoe” (Alessandro`s grandma`s marinara sauce) is a must.
The main course section offers an unforgettable grilled Octopus grilled with a medley of Tuscan beans. Selected meats from the renowned butcher shop Mignani in San Frediano find ample space with the classic Florentine steak or beef fillet with “lardo di Colonnata” and crispy rosemary . A Florentine specialty is the "tempura style" deep-fried calf’s brains, accompanied seasonally by either artichokes or zucchini. The classic “Garga " dishes, chicken with avocado cream sauce, truffle oil and the scaloppina "Stinchetti", a golden breaded veal escalope with Gorgonzola sauce and shredded zucchini, also grace Alessandro’s menu.
Sweets, exclusively homemade, include Sharon’s cheesecake, a lemontart accompanied with seasonal ice creams and a flour less chocolate cake.
The wine list is under the care of sommelier Carlo Carcassi and includes Tuscan and other Italian labels suited to all palates and all portfolios.
“La Cucina del Garga” will give a unique experience in Florence “The most important thing for me is that people feel at home when they come in and are happy when they leave!” This is Alessandro’s philosophy.
Prosciutto di scrofa con Parmigiano e pera caramellata al balsamico
Prosciutto with Parmigiano cheese and caramelized pear with balsamic
8€
Crostino alla vecchia maniera Tagliere di pecorini nostrani con mostarde di frutta Insalata di`Garga Crocchette di melanzane e ricotta con insalatina di campo Julienne di calamari con avocado e pomodorini Insalatina di gamberoni Carciofi con scaglie di Parmigiano e pistacchi tostati
Toasted bread with Florentine liver spread
6€
Selection of Tuscan sheep milk cheeses with fruit mustards
6€
Arugula ,tomatoes,avocado,hearts of palm,toasted pignoli nuts and Parmigiano
8€
Ricotta cheese and eggplants croquettes served with field green salad
6€
Sauteed calamari with avocado and chopped tomatoes served over spider lettuce with lemon dressing
8€
Sauteed shrimps over field green salad served with dijon dressing
8€
Sauteed baby artichokes hearts with Parmigiano cheese and toasted pistachios
8€
La Ribollita
Florentine’s style black cabbage and bread soup
8€
Fusilli su iʼ sugo Lo spaghettino fresco alla pommarola della” Nonna Zoe” Strozzapreti con pesto di pistacchi di Bronte e pomodorini Il “Magnifico” Tortello alla Mugellana con cinghiale in umido Garganelli con capesante e porcini Lo spaghettino fresco dell`”Imperatore” Tagliatelle con mazzancolle e bottarga diʼ Sisco Pappardelle su i` pesce alla “Giulio”
Fusilli with my secret red meat sauce recipe
10€
Fresh noodles with my grandma`s Zoe tomato and basil sauce
10€
Fresh twisted penne with pistachios and cherry tomato sauce
10€
Fresh fettuccine with orange and lemon zest,mint,Parmigiano in a creamy brandy sauce
12€
Ravioli filled with potatoes with wild boar sauce
12€
Fresh penne with sun dried porcini mushrooms and scallops in a light creamy sauce
14€
Fresh noodles with calamari and shrimps in a light citrus and tomato basil sauce
16€
Fresh fettuccine with shrimps and Sardinian mullet roe Sisco’s style
16€
Fresh fettuccine with mixed seafood in a garlic and olive oil sauce with lime zest and sun dried tomatoes
16€
Braciola di vitella fritta alla Dionisio con salsa di cetriolo e yougurt
Fried veal cutlet with cucumber and yougurt dipping sauce
18€
Groppa scaloppata con pecorino di Roncione e olio caldo alle erbe aromatiche Filetto di manzo con lardo e rosmarino croccante La fiorentina di`Mignani detto “Foffo” Petto di pollo all`avocado e crema di latte Animelle al limone Cervello e carciofi “tempura style” Composta calda di mare in salsa rossa Polpo alla piastra con fagiolata saltata Baccalaʼ fritto con salsa piccante
Sliced beef loin served over arugula with pecorino cheese and herbs infused hot olive oil
18€
Beef tenderloin pork fat and crunchy rosemary
22€
Traditional Florentine grilled t-bone steak from our beloved butcher in Oltrarno
Per 2 persone 50 €
Seared chicken breast with creamy truffle sauce and fresh sliced avocado
18€
Sauteed sweet breads in a lemon and white wine sauce
18€
Veal brain and zucchine tempura style
18€
Bone less seafood stew in a tomato broth
20€
Seared marinated octopus served over sauteed beans
22€
Fried cod fish with spicy tomato sauce
18€
Patate al forno con rosmarino al profumo di limoni
Roasted lemon and rosemary infused potatoes
6€
Fagioli diʼ Civaiolo con olio di frantoio Spinaci saltati con aglio tostato Verdure miste alla griglia Zucchine “tempura style”
Tuscan beans with extra virgin olive oil
6€
Sauteed spinach with toasted garlic
6€
Grilled mixed vegetables
6€
Fried zucchini sticks tempura style
6€
Dolci fatti in casa
homemade cakes
7€
Gelato del giorno dei ragazzi del Meucci
Gelato of the day the boys of Meucci
7€
Cheesecake della mamma Sharon
my mother's cheesecake
6€
Crostatina di limoni torta al cioccolato crema di mascarpone con amaretti e fragole cantucci e vin santo
lemon tart
6€
flour less chocolate cake
6€
mascarpone pudding with amaretti cookies and strawberries
6€
almond cookies with sweet wine
6€
In caso di non reperibilita` di prodotti freschi, alcuni ingredienti potrebbero essere congelati
Depending on market availability of fresh ingredients, some could be frozen items
La Cucina del Garga di Alessandro."La Cucina del Garga arriva a Firenze con il ritorno di Alessandro Gargani"dopo otto anni di esperienza negli Stati Uniti a New York, Alessandro decide di tornare nella sua città natale per continuare la tradizione familiare, portando con sè il bagaglio di esperienze maturate come executive Chef al noto ristorante newyorchese "Mezzogiorno". Tra gli antipasti spiccano i carciofi al salto, la "julienne" di calamari con avocado e pomodorini ed infine...
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All in the Family."La Cucina del Garga provides authentic experience and great cuisine"After having spent eight years in the New York City, alessandro Gargani has returned home to his native Florence to continue the tration of a family restaurant with La Cucina del Garga.Gargani's dream is to create a new and even more intriguing Garga, the famous restaurant in Via del Moro.As it stands, Garga has been an important local institution in the Florentine culinary scene that has even gained international prominence since his 1979 , thank largely to Gragani's parents having instilled in their son a passion for quality cuisine...
La Cucina del Garga di alessandro."La Cucina del Garga arriva a Firenze con il ritorno di Alessandro Gargani"dopo otto anni di esperienza negli Stati Uniti a New York, Alessandro decide di tornare nella sua città natale per continuare la tradizione familiare, portando con sè il bagaglio di esperienze maturate come executive Chef al noto ristorante newyorchese "Mezzogiorno". Tra gli antipasti spiccano i carciofi al salto, la "julienne" di calamari con avocado e pomodorini ed infine...
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