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The creative side of fish

Fishing Lab in Florence is not a restaurant in its traditional meaning, but the ideal place if you enjoy both cooked and raw fish.

In Florence, Fishing Lab occupies the three floors of the old Palazzo dell’Arte dei Giudici and Notai with vaults enriched by a cycle of 14thcentury frescoes, boasting the oldest documented portrait of Dante Alighieri. The basement holds archaeological sites that led to the discovery of the Roman Florentia of the 1stcentury and, specifically, the place where wool was dyed. This unique place has been given new life, with the aim of making it accessible to all. Between one excavation and the other there are tables set for lunch, dinner or an aperitif, creating a contrast between this austere place and the light dishes.

At Fishing Lab, fish plays lead role in an elegant and informal atmosphere. A variety of raw fish is exhibited in plain sight at the counter, ranging from red shrimp, prawns, striped shrimp, swordfish tartare, umbrine, salmon and tuna, up to the wild concave oysters or Belòndu Belòn. Special cooking techniques let you savour a new and tasty solution, a pleasant alternative to classic cooking. Street fish, the traditional street food, which is informal by nature, is revisited according to the vision of the Fishing Lab, with dishes such as Fish and Chicks: chicken fillets served with chickpea bread; tuna buns; sea tripe and many other options. The kitchen also offers the classic starter, first and second course scheme if you wish to go all the way. Seafood is mixed with typical Tuscan dishes, such as fettuntawith octopus and black cabbage; trabaccolarawith fish; fresh pasta with rocket pesto and raw umbrine, and the classic island fish with salt. The innovative wine list has been designed to accompany every dish on the menu. Most wines can be purchased by the glass.