We are in the heart of Florence; the Arno River gives a golden hue to the rooms of the restaurant overlooking the Ponte Vecchio and the Uffizi.
Tommaso Grasso, originally from Sicily, opened the restaurant in 2002, when he was only twenty-two, and he has managed to create a place where harmony embraces people even before it reaches the kitchen.
The interiors of this 650 square meter restaurant have been renovated by architect Nicola Maggiaioli, who used local materials, from olive wood tables to Carrara marble.
A precise philosophy of the restaurant dictates the choice of ingredients. Ethical and sustainable supply chain is given precedence. Whenever possible, chef Paolo Secci opts for 0-mile produce to show his respect for fresh ingredients.
A large open counter welcomes the guests: hand-cut cured meats and hams and Italian and foreign cheeses, fish market with fresh fish, and finally the Arte Bianca laboratory, where doughs for five types of bread and desserts are prepared from mother yeast and ancient grain flours.
The meat menu offers high quality meats. I Magnifici 7 to start, including the Organic Cinta Senese ham, Brado flat pancetta from Casentino and Mangalica Capocollo from Friuli. The Tuscan tradition is well reflected in the Florentine steak, to be chosen from Scottona di Maremmana and Fassona breeds, wild boar, and pigeon.
Fresh seafood dishes from Mazara del Vallo include crayfish and especially red prawns. Alongside the appreciated raw fish, such as Gran Plateau Royal - a selection of fine oysters, red prawns, purple prawns, scampi, shrimps, red tuna, amberjack, salmon, sturgeon - you will find some sophisticated dishes, such as potato mousse with Japanese-flavored scampi tempura.
Home-made desserts are created by the chef himself, while ice creams and sorbets are made by an artisan who works with the ingredients supplied by the restaurant.
The wine cellar is the pride of the owner, himself a wine lover since an early age. A 15-century room detached from the restaurant, in Via de Bardi, hides about 8,000 bottles, while a large fridge at the restaurant entrance offers a selection of fine labels.
The wine list reflects Tommaso Grasso’s and wine manager Paolo Miano’s passion. Even the choice of water is not a coincidence. Golden View serves Millennium Water - Antica Fonte della Salute, water of millennial purity that stands out for its refined design.
At Golden View, each member of staff has a story to tell. Their stories are told through the dishes, and this is what makes the food and wine experience here so precious.
