The story
Tucked away on Via del Drago d’Oro, Gunè San Frediano merges Lucanian and Tuscan cuisines through a fourteen-course tasting menu that Where The Foodies Go calls “excellent” with “impeccable technique” and “warm, professional service.” Standouts include a silky Pappa al Pomodoro with shrimp cream, a deeply savory Spaghettino with dried tomato and anchovy cream, and a dramatically composed pigeon featuring pan-seared breast, fried leg with celery mayo, and a foie gras crème brûlée.
The kitchen’s ambition extends through desserts like Colazione all’Italiana and a hazelnut cremino stamped with a QR code. With a perfect 4.8-star rating, Gunè San Frediano proves that “stellati non stellati” can deliver a star-worthy experience without the formality. It’s a local spot worth seeking out for its precise, ingredient-driven cooking and genuine hospitality.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
“Exceptional. Just like the burrata before, all the components of this bite deliver their effect, giving you the illusion of eating Sunday roast chicken at your grandmother's house.”
What creators say
1 creator has covered Gunè San Frediano. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Gli "stellati non stellati" - Gunè San Frediano - Firenze · @ 0:00
Gunè San Frediano is a creative restaurant in Florence that fuses Lucanian and Tuscan cuisines, offering an excellent tasting menu with impeccable technique and a warm, professional service.
Dishes mentioned
Burratina, la sua Cagliata e il Siero
This burratina explodes in your mouth. It's an excellent burratina, with the curd and olive oil giving it a slightly saltier edge than usual. Then you finish with the whey shot — all together it's a fantastic, fun little starter. It reminds me of a drum solo: each element plays its part, and together they recreate the effect of a whole burrata.
Pappa al Pomodoro, Crema di Gamberi e Polvere di Cipolla Arrostita
The creaminess of the shrimp is wonderful, and the bisque gives it that saltiness that works perfectly as an enrichment of the tomato. The roasted onion adds a slightly burnt but also sweet note that goes beautifully with everything.
Mignon di Pollo
Exceptional. Just like the burrata before, all the components of this bite deliver their effect, giving you the illusion of eating Sunday roast chicken at your grandmother's house.
Tartar di Gambero con Crema di Topinambur e Nocciola
I was afraid the topinambur and hazelnut would cover the shrimp, but no — you taste all three flavours in different waves. The topinambur does its artichoke-potato thing, the shrimp is an excellent salty, marine base, and then when that fatty hint of hazelnut paste arrives, you swoon. It's truly a winning combination.
Baccalà Bollito con la sua Mousse, la sua Pelle Croccante, una Bagnetta Verde e Ostrica Scottata con Perla di Yogurt e Lardo Croccante
The baccalà melts in your mouth — it's incredibly tender. The bagnet verde, a Piedmontese sauce made with anchovies, parsley and garlic, gives it a wonderful salty push, so the sea comes back predominant. Everything is rounded off by the baccalà cream itself. Delicious. And the oyster with the yogurt pearl — I love oysters, and this one didn't disappoint.
