Too long, too expensive, too stuffy. In September 2024, Alessio Ninci and Lorenzo Chirimischi said no to fine dining and opened a small restaurant on the outskirts of the historic center, where the cuisine is simple, straightforward, and convivial. Twelve months later, the results prove them right.
In a narrow street not far from Piazza della Libertà, a door opens. Inside is a place that has managed to chart a different course: Santabarbara Desco & Cucina. The name is engraved on a discreet plaque, but inside, warm light, laughter, aromas, and clinking glasses intertwine in a promise. To do well without having to be perfect.
The Santabarbara Manifesto
After a lifetime in high-end catering, Alessio Ninci and Lorenzo Chirimischi were no longer satisfied with pursuing the pre-packaged glamour of fine dining. They wanted more: quality, taste, beauty, but without the ostentation of perfection for its own sake. So, in September 2024, they decided to open their own restaurant at Via Pier Capponi 72/A: “The goal was to create a place that combined conviviality and gastronomic research in a contemporary and accessible atmosphere. Not a rigid restaurant, but a lively space, where the cuisine dialogues with the territory and with a cosmopolitan clientele, attentive to both quality and the overall experience.” Santabarbara starts from this sort of manifesto.
And over the months, the manifesto became reality. Today, one year after opening, their restaurant has won over a diverse clientele, both Florentine and international, becoming a landmark in the gastronomic scene of the Tuscan capital. Not just numbers—with a full house almost every night—but above all a recognition of style: “Santabarbara,” they continue, “has established itself as a format that responds to the needs of the times, where quality and the pleasure of dining are central, without excessive formality.”
We are in a very intimate setting, with only twenty seats and a sushi bar-style counter that surrounds the small open kitchen. Here, the two chef-owners serve freshly prepared dishes directly to guests, creating an unfiltered relationship between the dining room and the kitchen. The offering is dynamic and sustainable: short, unwritten menus that change every day based on the availability of producers and what can be found at the market.
What to eat
The name of the business is inspired by Saint Barbara, the Christian martyr who protects against fires, lightning, and explosions: an explicit reference to the risk and passion with which Ninci and Chirimischi have chosen to tackle the world of catering. Their ethical and conscious choice includes meat, fish, and seasonal vegetables. The simplicity of the raw ingredients guides their creativity, reducing waste and optimizing costs for both the restaurant and the customer. There are four tasting menus, with evocative names and affordable prices: “Fulmine” (Lightning) (€25), “Torre” (Tower) (€45), ‘Cannone’ (Cannon) (€45), and “Corona e Spada” (Crown and Sword) (€60), from the least to the most expensive based on the number of courses.
But let's talk about the food. Plin di Marzolino, Vignarola, Mint, and Horseradish is a dance between freshness, milk, and the scents of the garden, while Cold Spaghetti with Oysters, Black Lemon, and Agretti is a savory mix of sea flavors, citrus, and crunchy vegetables.
The Cod with Gochujang, Daikon, and Puttanesca Sauce combines seemingly distant realities with energy and depth, while the Guinea Fowl with White and Green Asparagus and Albufera Sauce is synonymous with earth, spring, and comfort.
In one year, Santabarbara Desco & Cucina has not only filled tables: it has built trust. It has shown that “essentiality, taste, and affordable prices” are not slogans, but real possibilities. It is a model that looks ahead, without chasing perfection, but rather aiming to reduce the distance between chefs and diners. Santabarbara has chosen not to bow to the formalism of one-season restaurants, remaining faithful to the authentic pleasure of sitting at the table.
CONTACTS
Santabarbara Desco & Cucina
Address: Via Pier Capponi, 72 a, 50132 Firenze FI
Phone: 055 835 8985
