Is there a sensible way to approach a city like Florence? Whether you're interested in art or not, this is the city that knocks most people over; it's incredibly beautiful. Voyage checks in to experience both the art and the food.
Florence is the cradle of the Renaissance and artistic life flourished here Michelangelo, Leonardo da Vinci and Raphael are among the artists who have left their mark on art history and who you can encounter here today.
Think of Florence and a picture of the Duomo, with its brick dome, will likely spring to mind. The dome was created by Filippo Brunelleschi and was constructed at the beginning of the 15th century, at which time it was the first dome to be erected in Italy since the Roman Empire. It is 46 metres wide and forms an obvious landmark when we orient ourselves around the city.
Florence is the capital of Tuscany, and it was here that the Renaissance began to gain momentum in the 15th century. The birthplace of the Renaissance man is here; for example, Leonardo da Vinci was born just outside the city in the village of Vinci. During this period, the Italian nobility held power over the city, and one of the most significant families was the Medici banking family. They have left many fine traces in the city, including in the form of the Uffizi art museum, where their art treasures are still displayed today. The building was completed in 1581 and opened to the public in 1765.
Newly opened boutique hotel
Before we head out, we'll make sure to check in with Dimora Palanca, a newly opened boutique hotel which today offers 18 rooms, most of which are located in the main building and a few in the former orangery. The address is Via della Scala, a busy street which was formerly the main road between the city and the countryside. Dimora Palanca was built by the noble family Orbetello and the Maremma was completed in 1871. Eventually, a few more families came to live here, and it became a meeting place for artists and also a private gallery.
The architect Stefano Viviani is responsible for the latest upgrade here and the transformation into a luxury boutique hotel. His aim was to create a feeling that you, as a guest, should feel as if you are visiting a Florentine family at their home. The stucco work, the Roman columns, the marble floors and the mosaics are the cornerstones. To this are added built-in shelves, selected Italian design from, among others, B&B Italia and Max Alto, as well as a large-scale Flos Zeppelin chandelier created by Marcel Wanders. Add a few restored tempera ceiling paintings, and all that's left is to lean back in a comfortable armchair and enjoy.
The hotel opened last summer, 2021, and is now featured on this year's Travel + Leisure list, where the magazine's editors have chosen their favourites among the world's best new hotels. After breakfast, we'll head into the city centre, down towards the River Arno which divides the city into two parts. Ponte Vecchio demands attention, a medieval bridge where goldsmith shops are still located side-by-side today. But we move on, with a visit to the Uffizi Gallery on the agenda.
Italian logistics
Before we are let in, we queue, our bags are x-rayed before we have to show our tickets. The tickets that we were supposed to have bought in the building opposite. We go back, do it again, do it right and get in. Italian logistics are on a completely different level to Italian aesthetics! Anyway, we get in. The museum's most famous works are Botticelli's Birth of Venus, circa 1485, and Primavera, which he made a few years earlier. Florence is the cradle of the Renaissance and artistic life flourished here; Michelangelo, Leonardo da Vinci and Raphael are some of the artists who have left their mark on art history and whom you can encounter here today. Here you will also find a magnificent collection of magnificent art by Giotto, Piero della Francesca, Fra Filippo Lippi, Sandro Botticelli, Leonardo da Vinci, Michelangelo, Raphael, Titian and Caravaggio. Since 1982, the city of Florence has been a UNESCO World Heritage site. It is overwhelming and it has been a long time since I was so completely filled with art. Suddenly I feel my face mask is damp, tears are falling. It really is magical, despite all the visitors. Room by room, work by work. It takes a few hours.
Mimesis 5-course tasting menu, as presented during our visit: Mushroom, lovage, parsley Cauliflower, almond and buttermilk Ravioli with Jerusalem artichoke, artichoke heart and black lime Pike-perch, mushroom and onion Pear… no waste! Price: 95 Euros, plus a wine package with 5 glasses of wine if you wish and can manage! Address: Restaurant Mimesi Dimora Palanca, Florence Via della Scala, 72, Florence, Italy mimesirestaurant.com
Food is the star
Tonight's dinner will be enjoyed in the cellar at Hotel Dimora Palanca where Mimesi Restaurant The scene is set in the old kitchen. The environment is minimalist and offers little decoration: the old stove, built-in shelves, subdued lighting, neutral colours, and long linen tablecloths create a stage where food and drink take centre stage.
Head chef Giovanni Cerroni here invites you on a culinary journey through his cooking, which is a celebration of Florentine cuisine with a focus on Mediterranean flavours interpreted using seasonal Tuscan ingredients. Fine dining is the concept with tasting menus of 5, 7, or 10 courses, paired with wine packages selected by Mimesis sommelier Paolo Manoni.
Giovanni wants to build bridges between the past and the future by reinterpreting traditional recipes for today's taste experience, to which international influences are added. VOYAGE would like to ask a few questions:
Certainly. At Mimesi, the philosophy behind our dishes is rooted in the concept of *mimicking* or *imitating* nature. We aim to capture the essence of ingredients at their peak, reflecting their origins and the seasons. There's a focus on capturing authentic flavours, sometimes by using traditional techniques, and presenting them in a way that evokes a sense of place and memory. We strive for a harmonious balance, where each component plays a role in telling a story on the plate, celebrating the purity and integrity of the produce.
– All dishes represent both the past and the future. The foundation of our menus is linked to our food culture, but with a vision for the future. I can allow a classic dish with simple ingredients to be interpreted and developed into something unique and contemporary. Flavours, aromas, textures, and colours should evoke memories, but also create new ones.
How often do you change your menu?
– We change the menu according to the season, approximately every other or every third month. Every day, we also select the best vegetables, fruits, and spices.
Do you have a favourite ingredient?
– I love it when you can use all parts of an ingredient, something that's often possible with vegetables.
How has Mimesi been received as a newly opened restaurant?
- We are fortunate to have support from both the local community and from our ‘regular’ guests.
We change the menu based on the season, roughly every two or three months. Every day, we also select the best vegetables, fruits, and herbs.
What is your long-term ambition for the restaurant?
– We want Mimesi to be known for the experience we offer, and for our standard of both food and service. We aim high and hope to become a destination restaurant for guests who love contemporary cuisine.
Självklart! Vi har en imponerande vinkällare med ett brett urval av viner från olika länder och regioner, däribland Frankrike, Italien och Spanien. Vi har både välkända årgångar från prestigefyllda producenter och mer okända pärlor som väntar på att upptäckas. Vi erbjuder också möjligheten att förvara sina egna viner i vår källare om man så önskar.
– The wine has been selected for its unique quality, many are organically or biodynamically grown. While you'll find some of the most prestigious labels in our wine cellar, we also have wines from smaller wineries and contemporary producers across Italy and around the world.
My dinner was super good – but I missed an alcohol-free drinks package to match the dinner. Is that something you will be offering in the future?
What a great idea! We'll definitely make sure to pair the food with non-alcoholic drinks going forward – it's a really interesting and relevant concept that we'll explore.
