Make sure you don’t miss out on your desired date. You can book and pay with immediate confirmation. Choose the date, then select the custom services that you require for your event. Services that are listed under the heading “Request a Quote” that are without a price will be sourced and quoted via email once your event is confirmed.
Demetra Hostaria is a small restaurant in the heart of Florence, nestled behind the Bargello Gallery. Monica, the owner, was born into a family of restauranteurs and this particular building has been in the family since 1968. The style is eclectic Tuscan. It is rustic but unique. Together with her partner Simone, they create a wonderfully, welcoming dining atmosphere. The restaurant is suitable for private groups of between 2 and 30 people.
WELCOME APPETIZER
Pappa al Pomodoro, a traditional recipe from the Florentine countryside.
APPETIZER
La Carabaccia Fiorentina in its original version.---------------------------
Traditional Tuscan appetizer consisting of Tuscan DOP Prosciutto, Tuscan Salami, Finocchiona, Tuscan Pork Capocollo, Pecorino from Pratomagno, Aged Pecorino from Pienza, cheeses accompanied by chestnut honey and orange marmalade, Tuscan crostini on verna bread, and fresh tomato bruschetta in the Tuscan tradition.
FIRST COURSES Mugello Potato Tortelli with duck ragù. ---------------------------
Ricotta and spinach Gnudi (naked pasta or ravioli without pasta) in a butter and sage sauce.
SECOND COURSES Farmyard Caciucco (chicken, duck, rabbit) accompanied by potato puree. ---------------------------
Spit-roasted pigeon wrapped in Colonnata lard accompanied by oven-roasted mountain red potatoes.
DESSERTS Tiramisù ---------------------------
Cantuccini (almond biscotti) with Vin Santo dessert wine
WELCOME ENTRÉE
Traditional Florentine countryside recipe of Pappa al Pomodoro.
APPETIZER
Traditional Tuscan appetizer consisting of Prosciutto Toscano DOP, Salame Toscano, Finocchiona, Capocollo di maiale Toscano, Pecorino del Pratomagno, aged Pecorino from Pienza, cheeses accompanied by chestnut honey and orange marmalade, Tuscan crostini on verna bread, and fresh tomato bruschetta in the Tuscan tradition.
FIRST COURSES
The first courses are made with products prepared by us following traditional recipes, from pasta to condiments, using local ingredients.
Fresh egg pasta tagliatelle with traditional Florentine meat ragù.
---------------------------
Fresh potato gnocchi from the Tuscan-Emilian Apennines, seasoned with a fresh Florentine tomato sauce.
THE FLORENTINE STEAK
Florentine steak (strictly from the rib), aged for a maximum of three weeks as per tradition, cooked respecting tradition but using new cooking techniques that improve the final result of the dish by retaining the juices in the meat.
SIDE DISHES
Zolfino beans from Valdarno cooked according to Florentine tradition, seasoned with Tuscan EVO oil, salt, and pepper.
---------------------------
Roasted Red Mountain Potatoes from Tuscany.
DESSERTS
Florentine-style Tiramisu
---------------------------
Cantuccino di Prato biscuit accompanied by Vin Santo
WELCOME APPETIZER Traditional Tuscan Tomato Bread Soup recipe from the Florentine countryside.
APPETIZER Quail egg cooked Sous Vide with yolk cream and truffle inside, served with toasted bread with lard and truffle shavings.
---------------------------
Game meat platter accompanied by pecorino cheeses from the Pian Porcino farm in Val D'Orcia.
FIRST COURSES Mugellani potato tortelli with wild boar ragù.
---------------------------
Mountain potato gnocchi with white venison ragù.
MAIN COURSES Imprunetino peposo with wild boar bites, served with white mountain potato purée from the Tuscan-Emilian Apennines.
---------------------------
Quail marinated in milk and cooked on a spit, rolled with Tuscan pancetta, served with roasted mountain red potatoes.
DESSERTS Tiramisù
---------------------------
Cantuccini (almond biscotti) with Vin Santo dessert wine
WELCOME APPETIZER
Pappa al Pomodoro, a traditional recipe from the Florentine countryside.
APPETIZER
Crostini with truffled anchovies on bread flavored with Lardo di Colonnata.
---------------------------
Crostone with herring marinated in milk and seared in a pan with Tuscan extra virgin olive oil, laid on a bed of Lardo di Colonnata on Verna bread.
---------------------------
Florentine-style Fish Balls.
FIRST COURSES
Spaghetti made from ancient Senatore Cappelli wheat by Pastificio Fabbri, with Aglione from Val di Chiana, Sicilian anchovies, and organic chili pepper from Azienda Peperita.
---------------------------
Tortelli filled with trout (from La Jara Eremo di Camolini farm) and white mountain potatoes from the Tuscan-Emilian Apennines, seasoned with aged Pecorino cream from Azienda Pian Porcino and national black pepper.
MAIN COURSES
Cod cooked Sous Vide with leeks and Tuscan extra virgin olive oil, laid on a bed of Tuscan chickpea puree.
---------------------------
Florentine-style Cuttlefish in Inzimino.
DESSERTS
Lime Panna Cotta.
Lemon Sgroppino.
Some of our suggestions for extra services ae already listed in the booking form however if you have special requests we will do our utmost to satisfy them. In any case, we will be sending you an email to introduce ourselves, let you know who your event manager will be, and take the first steps towards planning your event.
We are available via call/whatsapp/email. If you have any questions or concerns, or you do not receive your booking confirmation please do not hesitate to get in touch.
PLEASE FIRST SELECT THE NUMBER OF GUESTS THAT WILL BE ATTENDING YOUR EVENT / BETWEEN 10 and 30 PEOPLE
↓
