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TripAdvisor Reviews Relais Amadeus Florence
Travel Blogs from Florence
... views of Florence were even better than from the Duomo... Gelato for the walk...on the way back, another great little wine bar, Fuori Porta in San Nicolo and of course more vino...then we headed back to the Rialto bridge area and another wine bar for dinner at Le Volpi e L'uva. Crostini's of speck, sausage, and pomodoro, along with some Italian cheese's with honey and some kind of marmalade. Catherine here: Happy Birthday, Mark! Always, ...
... to get very close, until Bridget saw a sign that said this area reserved for prayer. So we folded our hands and bent our heads and as the guard attempted to stop us we indicated that we were going to say prayers. Be assured that throughout all of the churches that we visited we said many prayers for each of you reading this blog. Bridget was sure to change the order of her three wishes in each new church to make sure it had a chance of being granted!
We did some ...
... that in 1593 they were banned and jewellers moved in.
The Ponte Vecchio was the only bridge the fleeing Germans did not destroy.
Originally built in Roman Times (800BC to 400AD) it is first mentioned in documents dated 996.
The Ponte Vecchio that exists today was built in 1345AD
... talk had made C a little nervous but Dario was really quite calm, though he was blasting the AC/DC when we arrived. Our group was led to the dining area which is behind the butcher case and we sat down to a tasty lunch of "Tuscan sushi" (steak tartar), Tuscan "tuna" (pork, but it really tasted like tuna), fagioli, roasted potatoes, a meatloaf like dish, porchetta (or maybe it was just roasted pork?), and vegetables dipped in olive oil with spiced salt. We had more wine, ...
... The showpiece is definitely the steak. If you ever end up in Florence and you only had one meal, make it the bistecca. Our host in Rome had already advised us to try the dish during our visit to Florence. Bistecca ala Florentine is simple in concept. They take a thick juicey T-bone steak, they season it with olive oil and salt, and they cook the sucker rare. The trattorias we were eating in would perhaps (and grudgingly) go as far as medium-rare, any further would be ...