The Figli dei Fiori Bistrot came about as the result of an encounter between an eclectic florist and a skilled restaurateur. The idea of joining forces took shape in the greenhouse dating back to the nineteen twenties in which the florist worked, together with that of transforming the premises into a restaurant, while maintaining all the old greenhouse’s charm and welcoming feel.
Here, traditional dishes with a modern twist are served, created by the executive chef Gianni Tancredi. The menu follows the seasons of course, so porcini mushrooms make way for artichokes, followed by Romanesco cabbage and beetroot and so on.
The main course specialities are the grilled meats, impeccably cooked using an innovative Cuban mangrove charcoal oven, which allows the meat to be cooked without smoking it, giving a softer and more succulent result. The signature dish of this restaurant is however its beetroot gnocchetti, served on a parmesan and saffron cream. The restaurant's mission is to pay the utmost attention to the ingredients, searching the world for that which is special and will be interesting for the customer.
The wine cellar and the whole of the dining room staff and managed by the company’s director, Giuseppe Conconi, and speaking of wines, to date the Bistrot has about 300 labels from all over Italy.