An icon of Florentine cuisine, those who know Cibrèo know that it has always been synonymous with dishes prepared with premium raw ingredients, carefully selected by trusted suppliers, who, like Cibrèo, love the local area, their products and good, authentic things.

This how Cibrèo has been writing an important chapter in the Italian restaurant industry since 1979, with a cuisine that does not rely on trends but to conviviality, with which to rediscover the authentic aromas and flavours of Tuscan family tradition, albeit in sometimes unexpected guises.

A philosophy that Giulio Picchi, son of legendary chef Fabio Picchi and current patron, perpetuates in the historic premises in Sant’Ambrogio but also at the Cibrèo Ristorante & Cocktail Bar, the venue inside the Helvetia & Bristol hotel, in via de’ Vecchietti, a few steps from Piazza Strozzi. Where to enjoy signature cocktails that follow the rhythm of the seasons, but which, thanks to the creativity of mixologist Vieri Palanti, amaze with their combinations and originality. Like the Casa Ciblèo, the yuzu-based best seller, and the signature Schiaparelli Sour cocktail, made even more unique by the unmistakable shocking pink invented by the famous designer.

A cocktail list as nature intended, where there is no lack of great classics, sometimes forgotten and here made current again, and, of course, the Negroni. The famous cocktail invented in Florence in the 1920s can be ordered in the Cibrèo version, or by creating a custom version, selecting your preferred bitters, vermouth and gin from the wide choice of top quality labels from the “Sartoria Negroni”.

An unprecedented mixology experience, made of sophisticated combinations of flavours expertly calibrated and mixed together, where – as in the dishes – flavour continues to be the absolute protagonist.