Politics, ideals, religion, money – these often divide us. But food? Food brings us together. In the heart of Florence, in the Sant’Ambrogio district, lies Cibrèo: the city’s flavor hub, delighting guests in every form since 1979.
The Cibrèo experience is multifaceted: the classic Cibrèo Restaurant, the casual Trattoria Cibrèino, the all-day Caffè Cibrèo, the elegant Cibrèo Ristorante at the Helvetia & Bristol hotel, the sustainable ingredient haven Market C.BIO, and the cultural gem Teatro del Sale.
At C.BIO, you can find “good” ingredients that nourish both body and soul, sourced from local producers, often small or unknown, carefully selected to be accessible to everyone. As Giulio, Fabio Picchi’s son, says: “True luxury today isn’t having access to the best products from around the world – anyone can click for that. True luxury is knowing who grows your food and having a real connection with the producers.”
The Teatro del Sale, co-founded with artistic director Maria Cassi, is a club and stage where members enjoy music, performances, and, of course, Cibrèo’s culinary delights.
Fabio named his restaurant after an ancient Florentine dish that delighted him as a child, prepared by his mother for special occasions and creatively reused in sauces and flans the next day. Today, Giulio honors his father’s legacy—“a remarkable man with a profound influence”—through honest cooking, thoughtful ingredients, and the warm hospitality that welcomes every guest.
I was personally fortunate to meet Fabio, receive his advice, and taste his divine lunch. Perhaps Stanley Tucci also had his first true Fiorentina bistecca here at the Sant’Ambrogio market, as I did.
And then there’s the Ciblèo Tosco-Orientale: a hidden gem blending Tuscan and Eastern flavors in a kaiseki-style dining experience. Japanese, Korean, Chinese, and Tuscan ingredients come together in a way that is memorable, refined, and uniquely Cibrèo. The collaboration with Japanese chef Masaru Kawai is not fusion—it’s a deep exploration of both cuisines, transforming exceptional ingredients into something entirely new. It’s part science, part instinct, talent, and intelligence.
I’m proud to have met Fabio, received his guidance, and savored his incredible lunch. This is Cibrèo – where food unites us, and every meal becomes a memorable experience.