Michelin-starred Restaurant Il Palagio reopened since October 1, 2021, from Tuesday to Saturday, offers Tuscan-contemporary cuisine and a brand new selection of dishes. Four Seasons Hotel Firenze’s Gherardesca Garden, the largest private park in the centre of Florence, is served as inspiration for his new six-course tasting menu.
A native of Emilia Romagna, a region known as the bread-basket of Italy, Paolo Lavezzini decided he wanted to become a chef when he was a child. After a brief stint as a soccer player, he had his first experience in the best fine restaurants on the Tuscan coast when he was only 16 years old. He later honed his culinary skills in some of Europe’s most prestigious Michelin-starred restaurants including Alain Ducasse*** at the Plaza Athénée in Paris, and Enoteca Pinchiorri*** in Florence where he worked for seven years. Lavezzini was chef at the Plaza de Russie in Viareggio (Lucca), while in 2012 he moved to Brazil as executive chef for the 5 star luxury Hotel Fasano in Rio de Janeiro.
In 2018 Lavezzini joined the former Four Seasons Hotel São Paulo as part of its pre-opening team and led the restaurant Neto as Executive Chef. He defines himself “Italian by heart, Brazilian by soul.” His cuisine philosophy has been influenced by his origins from Emilia Romagna and by his several fine-dining experiences in Tuscany, but has been strongly enriched by his period in Brazil. When in Brazil, he was introduced to “a Brazilian fire,” a plethora of ingredients and flavors, and he experimented with combining Brazilian traditions and ingredients with Italian ones. There, he also discovered the importance of choosing organic producers, honoring seasonality and following the path of sustainability.
At the Michelin-starred Restaurant Il Palagio, guests are welcomed with a special aperitivo box reminiscent of a jewelry case that includes a selection of snacks with flavors and shapes inspired by the Gherardesca Park. The menu starts with an unexpected appetizer, marinated eggplant with pecorino, tomato and rhubarb ice cream, and continues with the bittersweet and fresh Mediterranean amberjack with apple, butter and endive. Lightly smoked risotto with seasonal cabbages blends different varieties and textures of cabbage with smoked butter, and agnolotti stuffed with guinea fowl, Parmigiano Reggiano cream and porcini mushrooms recalls Paolo grandmother’s comfort food recipes on his childhood’s Sunday mornings. Braised shoulder of lamb with wild licorice and pickled grapes represents Tuscany territory and green apple and lime ingot with extra virgin olive oil, basil and almonds pesto closes the tasting menu.
The full menu includes other dishes that reflect the Chef’s experience and philosophy. Both the free-range crunchy eggs, porcini mushrooms with candied lemon and garlic, and the wild steamed sea bass with carrots, seaweed and citrus pepper represent his emphasis on natural and organic suppliers. The free-range eggs are from a farm near the property, and fresh fish is delivered every morning from the Livorno port. Among the meat recipes is the traditional wild pigeon with beetroot, dolce forte and pollen from the Apennines as well as a dish that Lavezzini brought back from his long experience in Brazil, slow cooked Tuscan pork with black cabbage, green banana and chili.
Palagio restaurant is open from Tuesday to Saturday from 7:00 to 10:30 pm.
Reservations: 0552626450
Photos: Four Seasons Hotel Firenze
