Florence by the Water

Chef Giuseppe Gentile, who started cooking on his family's farm in Puglia at fourteen and later trained in a Michelin-starred kitchen in Paris, runs the kitchen at this restaurant beside the pool at Hotel Figueroa, turning out handmade pastas like truffle fettuccine alongside a Fiorentina steak, wood-fired pizza, and whole roasted branzino. The team behind Florence Osteria & Piano Bar and L'Antica Pizzeria Da Michele built the space around the hotel's courtyard pool, pairing the food with live entertainment in the evenings.