On Piazza Santa Maria Novella, THE PLACE has long stood apart for its particular interpretation of luxury: discreet, intimate and distinctly Florentine. More than a boutique hotel, it was conceived by Claudio Meli as a contemporary Florentine home — a place where guests, locals, culture and hospitality meet naturally.
Meli calls it a “bespoke atelier of hospitality”, where every stay is shaped around the individual rather than a predetermined idea of luxury. At The Kitchen & The Bar, that philosophy finds one of its most tangible expressions.
Designed by Luigi Fragola Architects, the restaurant and bar combine the architectural language of Santa Maria Novella with a more contemporary, urban elegance. Soft tones, 1950s-inspired lighting and modern Italian furniture create an atmosphere that feels polished without becoming formal. Outside, a 100-square-metre terrace overlooks the basilica’s Renaissance façade of the basilica —shifting effortlessly from lunch to aperitivo, sunset drinks, and dinner beneath the stars.
Florence is woven into the experience through the details. Ginori porcelain mixes historic collections with discontinued pieces; crystal comes from Moleria Locchi; silver glasses are by Pampaloni, the Florentine silversmith established in 1902. Hand-embroidered linen coasters, locally printed menus and hand-painted marble-effect frames continue the connection with the city’s remarkable artisanal tradition. It also champions this philosophy through The Place of Wonders Foundation, which supports the preservation of Italy’s traditional crafts and specialist knowledge.
In the kitchen, Chef Asso Migliore keeps things deliberately uncomplicated. Handmade pasta, house-baked bread and ingredient-led dishes place the emphasis where it belongs: on flavour and the quality of the raw material. The organic spaghetti from historic Tuscan producer Pastificio Fabbri, founded in 1893, arrives simply with tomato, basil and pecorino.
The Calvana beef battuto pairs local meat with tartare sauce and cave-aged Gran Mugello, while cured meats from Macelleria Tozzetti bring the Chianti countryside to the table. Even the Club Sandwich is given a Tuscan accent, with porchetta-style chicken and pepper cream. Dessert follows the same restrained approach, with the Crema Buciata combining tonka bean crème brûlée and raspberry sorbet, followed by the classic Tuscan pairing of cantucci and Vin Santo.
The wine list looks beyond the obvious, favouring small producers and lesser-known corners of Tuscany. Most charmingly, there are the “flying wines”: bottles handwritten on the final page of the menu, constantly changing and not necessarily returning. It feels less like a wine list and more like a glimpse into someone’s private cellar — the bottle chosen simply because it feels right that evening.
At the bar, familiar classics are given a Florentine point of view. The Dirty Martini becomes The Flavour, with black olive and tomato; the Moscow Mule takes a tropical turn in The Passion, with passion fruit, Passoã and pepper. The Lady transforms the Spritz with Elisir di Rose from Officina Profumo-Farmaceutica di Santa Maria Novella.
Then there is The Prince of Florence, a Prince of Wales variation served in a satin-finished Pampaloni silver coupe, combining Champagne, Elisir di Rose, Alkermes and Aurum. The Gentleman, meanwhile, is the house Negroni: smoky, elegant and made with Bitter Gagliardo and Gin Sabatini. Together, The Kitchen & The Bar capture a side of Florence that feels particularly contemporary. There is no postcard nostalgia here. Instead, the city reveals itself through its flavours, makers, materials and rituals — through the things that still make Florence what it is.
Outside, Piazza Santa Maria Novella continues its constant movement. Inside, or on the terrace with a cocktail in hand, THE PLACE offers something quieter: the feeling of having been welcomed not into a hotel, but into a Florentine home.
Images: The Place
