konnubio firenze florence restaurant wine bar cafè breakfast lunch dinner beatrice segoni chef italian cousine cucina italiana

konnubio firenze florence restaurant wine bar cafè breakfast lunch dinner beatrice segoni chef italian cousine cucina italiana

The restaurant offers the best dishes of Made in Tuscany selected and created by the Marche chef Beatrice Segoni, for ten years in Florence and known in the best kitchens in the city.

(+39) 055 2381189
info@konnubio.it
Opening hours

Open every day from 7:30 to 24:00
Breakfast 7:30 – 10:30
Restaurant 12:00 – 15:00 & 19:00 – 23:00

Search
Title Image

Menu

GET INSPIRED BY THE DELICIOUS DISHES BY OUR CHEF BEATRICE SEGONI

ARE YOU HUNGRY?

FROM 7.30 TO 10.30 AM

BREAKFAST

In addition to a great selection of classic Italian pastries, at Konnubio you can also enjoy an international breakfast experience, thanks its fresh, daily buffet, a unique opportunity in the city that includes quiches, freshly baked bread, eggs cooked prepared in various styles, local cheeses and cured meats, as well as different varieties of croissants and pastries. Everything is prepared daily in Konnubio’s signature style. 12 euro each person, including beverages, from 7.30 to 10.30 am.

A CAPTIVATING LUNCHTIME BREAK

LUNCH

Konnubio’s daily menu is the ideal choice for a captivating lunchtime break with a great selection of meat or fish based meals, as well as vegetarian and vegan entrees. The menu is simpler than at dinner, but offers the same careful attention to every detail, the constant search for quality seasonal ingredients, and the presentation of dishes that wink at Tuscany.

All the lunch dishes (excluding T-bone steak and deserts) can be served as half portion.

STARTERS

COLD CUTS AND CHEESE SELECTION

€12

BUFALA MOZZARELLA, TOMATO CHUTNEY,

€11

BASIL SAUCE

SHRIMP TEMPURA, SPINACH WITH SESAME,

€13

SQUID INK RICE CHIPS

PEAS AND ONION FLAN, CRISPY BACON,

€12

GOAT CHEESE FONDUE

FRISELLA WITH STRACCIATELLA CHEESE, TOMATOES,

€9

RADISHES, CUCUMBERS AND BASIL

“TONNO DEL CHIANTI”, FRIED CAPERS, CONFIT

€10

TOMATOES, PAPRIKA MAYONNAISE

FIRST COURSES & SOUPS

POTATO RAVIOLI, RABBIT RAGÙ,

€12

TAGGIASCHE OLIVES

TAGLIATELLE WITH BOLOGNESE SAUCE

€11

SPAGHETTI WITH TOMATO SAUCE & BASIL

€9

RISOTTO WITH PRAWNS, LEMON AND PROSECCO

€14

CHITARRA WITH SEA FOOD CARBONARA

€13

PAPPA AL POMODORO

€10

FENNEL SOUP, TOFU,

€11

DRY TOMATO, CAPERS AND PINE NUTS

MAIN COURSES

DRY TOMATOES-CRUSTED

€16

CODFISH, CRISPY LEEK

PORK LOIN, MILK CREAM,

€14

AROMATIC WEEDS CRUMBLE

SLICED BEEF WITH ROASTED POTATOES

€16

T-BONE STEAK.

€55/ KG

SALADS

CLUB SALAD : MISTICANZA, CHICKEN, TOMATO,

€12

CRISPY BACON, BOILED EGG, PARMESAN MAYONNAISE, CRUNCHY BREAD

FRESHNESS SALAD : FENNEL, CORN, GREEN APPLE,

€11

GOJI BERRIES, TOASTED SEEDS, LEMON VINAIGRETTE

GIOIA SALAD:
 SPINACH, GORGONZOLA

€11/ 6

CHEESE , NUTS, RASPBERRY SAUCE.

SIDE DISHES

ROASTED POTATOES.

€6

SAUTÉED SPINACH.

€7

DESSERTS

TIRAMISÙ WITH

€6

CHOCOLATE SAUCE

MIMOSA CAKE, VANILLA FOAM

€6

FRAGOLINO ICE-CREAM

CHOCOLATE ROCHER CAKE, MANGO AND APRICOT JAM,

€6

COCONUT COOKED CREAM, PINEAPPLE

€6

SALAD

FRUIT SALAD

€6

A CHARMING JOURNEY OF FLAVORS

DINNER

An elaborate dinner menu that proposes a charming journey of flavors, with dishes inspired by Italian cuisine and an original touch of freshness and creativity. Within the menu, Chef Beatrice Segoni expresses the best of her culinary philosophy. Lovers of vegan fare will also find many choices to satisfy every desire, whether savory or sweet.

STARTERS

“IN ZIMINO” CUTTLEFISH

€16

FLORENTINE “CARABACCIA”

€12

TUNA TARTARE, TZATZIKI SAUCE, CHICORY AND

€15

VEGETABLE SLUSHIE

CRISPY BEEF, MUSTARD, GLASSWORT E

€15

BURNED SAGE

CREAMY EGG, GREEN BEANS, BLUE CHEESE,

€13

RICE AND BACON

FIRST COURSE

“MEZZE MANICHE” PASTA WITH

€13

CHEESE SAUCE AND PEPPER

“VERRIGNI” SPAGHETTI, TAGGIASCHE OLIVES, SWEET

€17

LEMON, PINE NUTS AND MARINATED ANCHOVIES

DUCK TORTELLI, SMOKED PROVOLA CHEESE,

€19

ROASTED ENDIVE AND ORANGE FLOWER SMOKE

POTATOES GNOCCHI WITH LOBSTER

€18

MAIN COURSE

PIGEON IN HIS NEST, PEAS, LARD AND BLACK CABBAGE

€24

VEAL CHEEK, POTATOES PURÉE WITH CITRUS

€22

FLAVOR AND SAUTÉED SPINACH

CRISPY BELLY OF SUCKLING PIG, LEEK

€20

CREAM, PECORINO AND BROAD BEANS

MIXED FRIED FISH : CALAMARI, SOLE, SCAMPI, PRAWS

€24

AND DEEP FRIED VEGETABLES

FLORENTINE T-BONE

€55/Kg

FISH OF THE DAY,

SQ

ALL’ ISOLANA WITH TOMATO, POTATOES AND OLIVES

SIDE DISHES

SANDED POTATO

€7

SWEET AND SOUR

€7

SPINACH

ORIENTAL SALAD, GOJI BERRIES

€7

AND KIA SEEDS

MIXED TOMATOES SALAD AND

€8

BASIL

Frozen products may be used if the fresh one is not available.

TAPAS

CIGARETTES & RUM

€5

LADY FINGERS, ALMONDS CREAM, CHOCOLATE E RUM

BOSCO

€5

BERRIES SORBET AND FRUITS SALAD

MACEDONIA WITH GELATO

€5

FRUITS SALAD WITH ICE-CREAM

DESSERTS

CIOCCO BOSCO

€10

DARK CHOCOLATE MOUSSE, COCOA LAND AND RED FRUITS, ALMOND ICE-CREAM

BANANA SPLIT

€10

BANANA MOUSSE, HIS CRUNCHY, VANILLA SABLÉ, FRAGOLINO ICE-CREAM

PIÑA COLADA

€10

COCONUT COOKED CREAM, TAPIOCA PEARLS WITH BATIDA, PINEAPPLE SORBET

CRÈME BRÛLÉE

€10

CATALANA WITH VANILLA AND ORANGE, CHINESE MANDARIN

TASTING MENÙ

''THE TREE''

€40

Starter, First course, Main course

''THE FIVE''

€55

Starter, Starter, First course, Main course, Dessert

''THE SEVEN''

€80

Starter, Starter, First course, First course, Main course, Main course, Dessert

Courses can be choose from the menu (not included Caviar, Fish of the day, Black Cod & T-bone Steak) and they will be served as half portions.

Tasting Menu’s courses must be the same for each person of the table.

The selection of the Tasting Menu must be communicated at the beginning of the order.

Our products may content allergens,
so please inform our staff about your possible allergy,

they will be happy to help you choose.

Bread and cover charge € 3.00
Sparkling and natural water € 4.00

TRY ALSO…

konnubio firenze florence restaurant wine bar cafè breakfast lunch dinner beatrice segoni chef italian cousine cucina italiana
CAVIALE CALVISIUS 10G SIBERIAN CLASSIC

€20

Caviar will be served with Ricotta cheese flan, Yogurt and butter canapé