Fiocchetti di pera in salsa di taleggio e asparagi - Trattoria 4 Leoni - Firenze

With an eye to quality, we select only the best raw materials.
We prefer mainly local produce and seasonal products.
That’s why our menu changes every day.

We serve a typically Tuscan cuisine made up of seasonal dishes prepared using genuine raw materials, but our menu could never be without the great classics like bistecca alla fiorentina (T-bone steak), tripe, ossobuco (braised veal shank), a fried chicken, rabbit, and vegetables platter, stewed beans, baccalà codfish, and grilled octopus, or the bread soup pappa al pomodoro, oven-baked lasagne, taglierini with white truffles, and our famous pear-stuffed pasta in a sauce of taleggio cheese and asparagus.

And to wind up on a sweet note, Maurino’s fantastic cheese cake made according to an exclusive 4 Leoni recipe and the tiramisù of the house.

salads and starters

We prepare the starters at the counter:  bruschetta with olive oil and tomatoes, the classic Tuscan antipasto of assorted cold cuts, canapés with a chicken liver sauce, or with beans, or with garden-fresh tomatoes.  Our specialties are egg and anchovies served on buttered toasted bread, and an excellent selection of sheep’s milk pecorino cheeses (ripened, fiore sardo, and PDO) from Sardinia and from Tuscany (fresh Seggiano or ripened in caverns) served with millefiori honey and pear compote.

An absolutely must-try is our insalata 4 Leoni made with rucola, emmenthal cheese, avocado, and a pesto made of rucola and pine nuts.

In summer you will always find prosciutto and melone, tomatoes and burrata, and fresh, young and tender spinach salad.  In winter you can choose our brawn salads with orange peel or artichokes with rucola and grana cheese or our autumn salad made with red cabbage, chestnuts, squash, and gorgonzola cheese.

Avocado Salad - Trattoria 4 Leoni Firenze
primi piatti trattoria 4 leoni firenze

first courses: pastas and soups

Much of the fresh pasta we prepare is made every day in our kitchen using only old organic grains.

The Tuscan tradition is honoured by classic first courses like the bread soup pappa al pomodoro, Mugellana stuffed pasta served with a typical Tuscan sauce, onion soup over toast, vegetable minestrone, oven-baked lasagne, tagliolini with truffles.

In winter you’ll also enjoy the typical Tuscan dish made from bread and vegetables ribollita, tagliatelle with wild boar sauce or porcini mushroom sauce, and pici with sausage and fennel.

In summer you’ll also find the bread salad panzanella and our tagliatelle with fresh tomato sauce and onions.

We have taken some liberties with our by now historical pear-stuffed pasta in a sauce of taleggio cheese and asparagus, on the menu all year round.

second courses: meat and fish

The triumphant bistecca alla fiorentina (T-bone steak) prepared on the grille, ossobuco (braised veal shank), and the fried chicken, rabbit, and vegetables platter are the second course meat dishes available all year round.  In winter you’ll enjoy our famous peposo stewed meat.

In summer we serve vitello tonnato, which is veal in tuna sauce, and veal escalopes with fresh tomatoes.

Fish is also a regular presence on the menu:  baccalà codfish prepared Florentine style, either in a red sauce with potatoes, or with chickpeas or oven-baked with peppers.  If available fresh at the market, you can also find on the menu grilled octopus with creamed peas, fried squid and shrimp, and grilled tuna steak.

Trattoria 4 Leoni Firenze ingresso
Cheese cake - Trattoria 4 Leoni Firenze

coffee and dessert

We like to make coffee using the espresso pot found in every home, called the moka, and serve it in glass.  If you’re up for dessert you can choose from among those of the Tuscan tradition like the almond biscuits from Prato and vin santo, zuppa inglese, tiramisù, and a terrific cheese cake – made following an exclusive 4 Leoni recipe – handmade gelato in all the classic flavours, cakes and desserts eaten with a spoon that are simple, genuine, and always homemade.