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

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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 SELECTION.

€12/ 7

CRESCIA, SAUSAGE,

€11/ 6

STRACCIATELLA, SPINACH.

YELLOW PUMPKIN FLAN, BURNED ONION

€11/ 6

SAUCE ASPARAGUS & BACON CRUMBLE.

YELLOW PUMPKIN FLAN, BURNED

€11/ 6

ONION SAUCE ASPARAGUS AND BACON CRUMBLE.

WHIPPED COD FISH, ENDIVE,

€11/ 6

OLIVES, CARTA MUSICA.


FRISELLA WITH BUFALA CHEESE,

€9/ 5

ANCHOVIES, FRIED CAPERS.

PAPPA AL POMODORO INGOT,

€11/ 6

PECORINO SAUCE.

FIRST COURSES & SOUPS

PAPPARDELLE WITH WILD

€14/ 8

BOAR RAGOUT.

TAGLIATELLE WITH

€11/ 7

BOLOGNESE SAUCE.

SPAGHETTI WITH TOMATO

€9/ 6

SAUCE AND BASIL.

GNOCCHI, RED PRAWNS,

€16/ 9

ESCAROLE SAUCE.

ACQUA COTTA.

€14/ 8

BEANS & BROCCOLI SOUP.

€12/ 7

PARSNIP AND CARROT

€11/ 7

CREAM WITH CRUNCHY QUINOA.

MAIN COURSES

CONFIT MONK FISH

€16/ 9

AND ARTICHOKES.

MIXED BOILED MEAT CROQUETTE

€15/ 8

AND CABBAGE CREAM.

SLICED BEAF

€16/ 9

WITH ROASTED POTATOES.

T-BONE STEAK.

€55/ KG

SALADS

MIXED SALAD:
 TUNA, MOZZARELLA,

€11/ 6

ARTICHOKES, CAPERS, TOMATO.

MEDITERRANEAN SALAD:
 CHICKEN, ROCKET SALAD, MARINATED EGGPLANT,

€11/ 6

OLIVES, TOMATO, PAPRIKA AND MAIONESE.

GIOIA SALAD:
 SPINACH, GORGONZOLA

€11/ 6

CHEESE , NUTS, RASPBERRY SAUCE.

SIDE DISHES

ROASTED POTATOES.

€6/ 4

SAUTÉED SPINACH.

€7/ 5

MIXED GRILLED VEGETABLE.

€9/ 6

DESSERTS

TIRAMISÙ WITH

€6

CHOCOLATE SAUCE.

FRENCH CAKE WITH

€6

ORANGE ENGLISH CREAM.

INTEGRAL PIE, CHESTNUT

€6

CREAM AND PEARS.

CHOCOLATE CREME BRULE

€7

WITH RASPBERRY.

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

ROASTED SQUID, TOPINAMBUR CREAM

€17

AND RASPBERRY.

WHIPPED COD FISH, PARSLEY

€17

ANCHOVIES JUICE AND QUINOA.

RABBIT AND CHICKEN LIVER

€16

WITH BEET ROOTS ICE-CREAM.

LAMPREDOTTO SANDWICH, GREEN

€14

SAUCE, SMOKEY PEPPERS.

CRUNCHY POLENTA, BURNED ONION,

€13

RADISH, PECORINO CHEESE AND BACON.


FIRST COURSE

TORTELLINI STUFFED WITH VEAL

€19

SHANK BURRATA CREAM AND AIR OF LIME.

CANNELLONI STUFFED WITH COD FISH,

€16

CARBONARA SAUCE, ARTICHOKE.

PASSATELLI IN GUINEA FOWL

€14

BROTH AND LEMON FLAVOR. BLACK TRUFFLE. 
SQ WHITE TRUFFLE. SQ

FUSILLI AND MEZZA MANICA PASTA WITH

€17

CHESTNUT CREAM, ROASTED SQUID AND OYSTER SNOW.

MAIN COURSE

“PRESA” PORK WITH HOMEMADE BARBECUE SAUCE,

€28

SWEET POTATO AND AROMATIC APPLE.

WILD BOAR STEW.

€26

LAMB CHOPSTICKS, PARSNIP

€27

AND VEGETABLE CAPONATA.

STUFFED RED MULLET

€26

AND SPINACH CREAM.

T-BONE STEAK FLORENTINE.

€55/Kg

FISH OF THE DAY BAKED, ALL’ ISOLANA

SQ

WITH TOMATO, POTATOES AND OLIVES.

SIDE DISHES

ROASTED POTATOES

€7

SWEET AND SOUR CHARDS.

€7

MUSHROOMS.

€10

FRESH FENNEL, ORANGE

€8

AND OLIVES.

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

DESSERTS

BEWITCHED APPLE

€10

SWEET CHOCOLATE MEMORY

€10

ZUCCOTTO? MAYBE!!!

€10

HAZELNUT, HAZELNUT, HAZELNUT.

€10

CAFFÈ BON TON.

€5

TASTING MENÙ

''THE TREE''

€45

Starter, First course, Main course

''THE FIVE''

€60

Starter, Starter, First course, Main course, Dessert

''THE SEVEN''

€85

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 and T-bone steak).

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

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

€18

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