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Ristorante Buca Mario

Piazza degli Ottaviani, 16r, Florence, Tuscany, Italy, XX - (055) 214-179
100% Approval Rating (1 votes)

Scorecard

3 - Overall: Excellent - Worth a Detour
Overall: Excellent - Worth a Detour
Insalatina di Zucchine, Parmigiano, Pinoli e Olio
Cinghiale Fresco alla Maremmana con Polenta Grigli
1/2 Melone al Porto
Passato di Fagioli con Farro della Garfagnana
Tortellacci di Ricotta e Spinaci alle Punte d'Aspa
Tortellini al Ragu' Toscana
Lardo di Colonnata con Pane Tostato
Ossobuco di Vitella alla Fiorentina con Fagioli al
Pappa al Pomodoro alla Toscana
Fior di Zucca Fritti
Classica Ribollita alla Fiorentina
Fagioli Toscani all 'Olio di Frantoio
Classica Bistecca alla Fiorentina (per tre persone

Highlighted Reviews

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Map & Web Site

Piazza degli Ottaviani, 16r, Florence, Tuscany, Italy, XX
(055) 214-179

http://www.bucamario.it/eng/index-eng.html

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner, Dessert
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:Yes
Delivery Available:No
Takeout Counters:No
Insalatina di Zucchine, Parmigiano, Pinoli e Olio di Tartufo: A very beautiful salad of thinly sliced zucchini with Parmigiana, pine nuts, and truffle oil.
"Insalatina di Zucchine, Parmigiano, Pinoli e Olio di Tartufo: A very beautiful salad of thinly sliced zucchini with Parmigiana, pine nuts, and truffle oil."
Bruce Bilmes and Susan Boyle





1/2 Melone al Porto: The melons we encountered were just amazing.  Never have we had melon in the US as ripe, sweet, and full of flavor as the ones we had in Italy.
"1/2 Melone al Porto: The melons we encountered were just amazing. Never have we had melon in the US as ripe, sweet, and full of flavor as the ones we had in Italy."
Bruce Bilmes and Susan Boyle


Tortellacci di Ricotta e Spinaci alle Punte d'Asparagi: Big spinach and cheese filled pastas with an asparagus sauce.  A fresh-tasting pasta dish with a beautiful sauce.
"Tortellacci di Ricotta e Spinaci alle Punte d'Asparagi: Big spinach and cheese filled pastas with an asparagus sauce. A fresh-tasting pasta dish with a beautiful sauce."
Bruce Bilmes and Susan Boyle


Pappa al Pomodoro alla Toscana: This is another traditional Tuscan soup, a little more obscure than ribollita.  Basically an all-tomato version of ribollita, if that makes sense (tomato soup thickened with bread).  We loved it.
"Pappa al Pomodoro alla Toscana: This is another traditional Tuscan soup, a little more obscure than ribollita. Basically an all-tomato version of ribollita, if that makes sense (tomato soup thickened with bread). We loved it."
Bruce Bilmes and Susan Boyle


Tortellini al Ragu' Toscana: Tortellini with meat sauce.
"Tortellini al Ragu' Toscana: Tortellini with meat sauce."
Bruce Bilmes and Susan Boyle


Classica Ribollita alla Fiorentina: Buca Mario's ribollita was one of the best.  This one had a more complex flavor and was more like a thick chowder than a porridge.
"Classica Ribollita alla Fiorentina: Buca Mario's ribollita was one of the best. This one had a more complex flavor and was more like a thick chowder than a porridge."
Bruce Bilmes and Susan Boyle


 Fagioli Toscani all 'Olio di Frantoio: White beans dressed with olive oil are an everpresent Tuscan contorno, and practically mandatory with Tuscan steak.
" Fagioli Toscani all 'Olio di Frantoio: White beans dressed with olive oil are an everpresent Tuscan contorno, and practically mandatory with Tuscan steak."
Bruce Bilmes and Susan Boyle


Ossobuco di Vitella alla Fiorentina con Fagioli all 'Uccell: Veal ossobuco with beans and tomatoes.  Maybe not the best choice of main courses for a hot Florenine afternoon, but it was delicious.
"Ossobuco di Vitella alla Fiorentina con Fagioli all 'Uccell: Veal ossobuco with beans and tomatoes. Maybe not the best choice of main courses for a hot Florenine afternoon, but it was delicious."
Bruce Bilmes and Susan Boyle


Fior di Zucca Fritti: Everyone kept ordering fried squash blossoms wherever we went.  A big favorite.  They have a very pleasant sweet vegetable taste.
"Fior di Zucca Fritti: Everyone kept ordering fried squash blossoms wherever we went. A big favorite. They have a very pleasant sweet vegetable taste."
Bruce Bilmes and Susan Boyle


Cinghiale Fresco alla Maremmana con Polenta Grigliata: A traditional wild boar stew over grilled polenta.  Another satisfying winter dish on a not day.
"Cinghiale Fresco alla Maremmana con Polenta Grigliata: A traditional wild boar stew over grilled polenta. Another satisfying winter dish on a not day."
Bruce Bilmes and Susan Boyle


Classica Bistecca alla Fiorentina (per tre persone): Steak for 3.  Our waiter here is pouring on the green Tuscan oil, the traditional counterbalance for the lean beef.
"Classica Bistecca alla Fiorentina (per tre persone): Steak for 3. Our waiter here is pouring on the green Tuscan oil, the traditional counterbalance for the lean beef."
Bruce Bilmes and Susan Boyle


Buca Mario is not Roadfood, but they do serve all the traditional Tuscan dishes, and they do them very well indeed.
"Buca Mario is not Roadfood, but they do serve all the traditional Tuscan dishes, and they do them very well indeed."
Bruce Bilmes and Susan Boyle



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