There is a Florence that does not reveal itself easily. It is made up of alleys that hold stories, stones that whisper legends, and atmospheres that remain suspended in time.

Just a stone’s throw from Piazza Pitti and four from Santo Spirito, you can enjoy lunch and dinner cradled by the history of the building, which dates back to the 15th century, and by Tuscan tradition, but also Italian tradition in general.

It is in this more intimate Florence that Osteria Toscanella was born, the project of Benard Guri, a passionate restaurateur, curious by nature, attentive to every nuance of his craft.

His story is intertwined with that of an ancient place, a restaurant that speaks through a 14th-century vault, a legendary well, and a map that, according to tradition, guided Amerigo Vespucci toward new routes.

A place that cannot be invented: it must be honored. And that is precisely what Benard has chosen to do.

The interview

Who is Benard Guri when he’s not in the kitchen or dining room?

“Even outside the restaurant, I remain passionate about food and wine. I enjoy discovering new quality products and being inspired by ideas that can enrich our menu. It’s an interest that never ends.”

What prompted you to choose Florence as your new professional and personal home?

“Florence chose me. I spent my childhood in Bari, but it was here that, as a young man, I began my training to become an entrepreneur. Florence has been and remains a fixed point in my history.“

How did the idea for Osteria Toscanella come about?

”It arose from the opportunity to take over a historic restaurant, unique in its kind. I immediately felt that it was time to give shape to a project based on authentic Tuscan cuisine, but with modern techniques.”

What does the name “Toscanella” mean?

“It’s the name of the ancient street where we are located. A street that has seen Boccaccio, Toscanelli, and legends such as that of the Mona Lisa, who used to cool off in the internal well. I wanted to respect this heritage and create an atmosphere that would enhance it.”

What kind of experience do you want to offer those who enter your restaurant?

“An authentic Tuscan culinary experience, based on a short supply chain and carefully selected ingredients. Tradition and quality, without compromise.”

How important are the lighting, music, and rhythm of the dining room?

“Every detail is fundamental. We studied lighting that would respect the historical environment but also be sustainable. Music also has a specific role: to create a sensory balance that accompanies the culinary experience.”

How much of yourself is there in Toscanella’s dishes?

“A lot. I studied historical recipes and worked with my team to find the right balance. My contribution is mainly in the choice of raw ingredients and the experimentation process.”

Which dish best represents your restaurant today?

“Tagliolino in cream cheese sauce, with Chianina beef tartare and fresh truffles. It’s a perfect combination of technique, tradition, and contemporary taste.”

In a bustling city like Florence, how do you create a place where people feel comfortable?

“With authenticity. Florence immediately recognizes what is genuine. That’s what we try to offer every day.”

What kind of clientele frequents Toscanella?

“A very diverse clientele: Florentines, tourists, families, couples of all ages. And it’s wonderful to see how everyone finds their place in our osteria.”

What was the most surprising reaction in the first few months?

“The incredible success of pasta mantecata in the shape of a wheel of cheese. It has become almost a ritual, a gesture that excites guests.”

What does hospitality mean to you today?

“It means taking responsibility for making everyone who comes in feel good. Every guest should feel welcome and at home for the entire time they spend here.”

How do you imagine Toscanella in a few years?

“I hope it will remain true to its ideals: tradition, quality, and respectful innovation. I don’t aspire to become a benchmark; I like to imagine Toscanella as a refuge, a special place for Florentines.”

The story ends, but the tale continues

Benard does not talk about ambitious goals or high-sounding awards. He is not trying to turn Toscanella into a “benchmark”; he prefers the idea of a refuge.

A place where Florentines can return and rediscover themselves, the flavors of home, the beauty of slow time.

“My wish,” he says, “is that Toscanella remains faithful to its ideal: high-quality Tuscan cuisine that respects tradition and is capable of innovating without losing its soul.”

And perhaps this is the secret of Osteria Toscanella: not wanting to impress, but wanting to remain. Not seeking the limelight, but building relationships. Not being fashionable, but memorable.

A story that continues every evening under an ancient, luminous vault in the heart of Florence, which never ceases to tell its tale.

There is something deeply Florentine about Osteria Toscanella: its moderation, its attention to detail, its ability to tell a story without raising its voice. Benard Guri has created a place that does not seek to shock, but rather to provide continuity.

A place that does not want to impress: it wants to remain.

To remain in the memory, in the taste, in the intimate experience of those who decide to walk through that door and sit under a medieval vault that has protected different stories for centuries.

And the most recent one, that of Toscanella, has just begun.