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All Fridays and Sundays 
sourdough bread made by Gabriele
our restaurant

The quality of products above all 

Opening a restaurant is never easy. Opening in Florence is even tougher; breaking away from the group is a challenge ... but working with passion is a conscious choice as it is knowing what you want to offer and what raw materials to work with.

At BOrGO, perhaps, we have chosen the longest and most winding road, the one that will make us sweat, swear and that will arise many doubts. We have chosen quality at all costs, aware that shortcuts never lead anywhere (at least not where we would like to go) ...


“An extra-ordinary voyage to

rediscover the ordinary "

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