Nestled in the historic center of Florence, within the imposing walls of the noble Palazzo Paoletti, the boutique hotel La Gemma enriches its Lounge with a new offering that focuses on conviviality, always with the creative flair of Italian-Argentinian chef Paulo Airaudo, who has been responsible for the gastronomic journey of the restaurant Luca's since its opening.
On the first floor, amid the luxurious mint green and antique pink velvets, you will now find the famous Basque tapas, symbol of the art of aperitifs in San Sebastián, the Pintxos, inspired by the philosophy of the Basque restaurant Ibai, Airaudo's new Michelin star. This new addition came to life during the celebrations for the hotel's two-year anniversary.
Pintxos enrich the aperitif hour, every day from 4 to 7 pm, also in the outdoor seating area on the ground floor, a secluded and quiet space away from the liveliness of the surrounding streets, where you can indulge in the pleasure of a unique mixology entrusted to the creativity of barlady Marta De Dominicis, creator of original blends made entirely in-house.
This offering, which can now be enjoyed at the Lounge in Via dei Cavalieri, combines history, creativity, and cosmopolitan spirit, making it not only a must for lovers of haute cuisine, but also a refined refuge from the hustle and bustle of the city, where conviviality reigns supreme. After all, these small delicacies originating in the Basque Country, traditionally eaten at the counter in the region's restaurants, express its most genuine essence. Quick and straightforward preparations, based on high-quality raw materials and essential culinary techniques, are fully in line with Airaudo's gastronomic approach.
The appetizers
In Florence, pintxos will retain their authentic spirit, enriched by a distinctive Italian touch and a careful selection of ingredient suppliers. The appetizers begin with a traditional pan tomate, toasted bread, here converted into a brioche roll, with grated tomato and jamón ibérico de Bellota from the Blázquez family.
Crunchy raw seasonal vegetables are dipped in chickpea hummus, enriched with chive oil.
Insaladilla, the Spanish version of Russian salad, is a celebration of pure indulgence, prepared with potatoes, carrots, hard-boiled eggs, mayonnaise, and bonito belly. It is accompanied by the classic pico de gallo - a brunoise of tomato and onion - Tarbouriech oysters fried in batter, with a hint of iodine flavor provided by an emulsion of the mollusk.
Artichokes are also wrapped in a crispy batter, rounded off with citrus mayonnaise and Colonnata lard.
A celeriac foam covers veal sweetbreads, with black garlic gel intensifying the sweetness and brunoise celeriac adding a lively texture.
Paulo Airaudo, with Resident Executive Chef and Olivia Cappelletti Resident Chef, brings the essence of Basque appetizers to Florence, reshaping them with an Italian twist made from local ingredients and hints of our tradition. Remaining faithful to the essential dogma of seasonality and the supremacy of taste, which have earned his new restaurant San Sebastián the most coveted award from the Michelin Guide.
Luca's, a unique format
With a gastronomic empire spanning nine cities and fourteen restaurants, the chef remains a leading figure on the international haute cuisine scene. In San Sebastián, his most famous creation—the restaurant Amelia, an affectionate tribute to his daughter—boasts two Michelin stars, while another shines on Aleia, in Barcelona. The fourth Michelin star shines in the east, in the culinary scene of Hong Kong.
Against this backdrop of success, he has delegated the operational management of his Florentine restaurant to two capable and determined young chefs. They work in daily synergy with the chef, engaging in creative discussions and continuous experimentation, which translate into dishes that combine technical rigor and surprising lightness.
The stylistic hallmark of the cuisine is that of an evolved classicism, from which unpredictable flashes branch out, sometimes surprising, but always supported by a lexicon of taste that speaks a universal language, that of satisfaction.
Address
Hotel La Gemma- Luca's
Via Dei Cavalieri 2C, 50123, Florence (IT)
EMAIL: info@lagemmahotel.com
Hotel phone: +39 055 0105200
