In the heart of Florence, close to the Duomo and Ponte Vecchio, is nestled a refined food destination: Luca’s restaurant by chef Paolo Airaudo. A gem for connoisseurs and gourmet enthusiasts, located inside the boutique hotel La Gemma.
Conceived as a tribute to Luca Cecchi, founder of the family that owns it, this restaurant marks the first Italian consultancy for Italian-Argentine chef Paulo Airaudo, already renowned for his experience at Michelin-starred restaurants such as Arzak in San Sebastian and The Fat Duck in London. Opened in June 2023, Luca’s has quickly captured the attention of an international clientele and the most refined local gourmands.
The concept of fine dining is evolving, people want happy places where they can have fun and spend pleasant moments.
(Paolo Airaudo, Chef)
The restaurant occupies the first floor of Palazzo Paoletti, a 19th-century building transformed into an elegant boutique hotel. The furnishings are inspired by the colors of Florence’s Duomo: emerald green, powder pink, and ivory, paired with marble accents, luxurious fabrics, and bronze finishes. The Art Deco style shines through in velvet seating, lounge sofas, wood paneling, and silk sconces: a bespoke design that combines elegance and comfort.
The atmosphere is intimate, with romantic tables, crisp white tablecloths, and a wall dedicated to an extraordinary wine selection that gleams like a Byzantine altarpiece. For more intimate occasions, a private room enclosed by velvet curtains is also available.
Luca’s cuisine is created by the talented Paulo Airaudo and entrusted to a team led by Head Resident Chef Olivia Cappelletti and Resident Chef Tommaso Querini.
The tasting menu is an intense sensory journey, where technique meets creativity: signature dishes such as potato and Taleggio-stuffed buttons with Vin Jaune beurre blanc and San Remo purple prawns, or pigeon cappelletti with butter and thyme sauce, accompanied by pigeon stock, demonstrate the balance between tradition and innovation.
Fish takes center stage in dishes like local mackerel ceviche-style with kombu seaweed, ume kosho, daikon, and Piennolo tomato water, while options like raw amberjack with Chioggia turnips and ume kosho highlight the season and the chef’s flair.
Selected wines by the glass showcase small local producers and Tuscan labels, blended with a focus on unconventional grape varieties. In the summer, the menu is enriched with six Airaudo pintxos, inspired by Basque conviviality and reinterpreted with an Italian twist, ideal for an aperitif.
Luca’s at Hotel La Gemma is a refined experience where design, taste, and hospitality coexist in harmony. A place where Tuscan cuisine finds a new interpretation through the international vision of Paulo Airaudo and the work of an excellent team.
Whether passing through Florence or seeking a special occasion, this gourmet gem captivates the senses, treating guests to a truly unforgettable evening.
The Secret
The collection of beautiful black and white photographs decorating the restaurant are mementos of the Cecchi’s family’s many travels.
Useful Info
Luca’s Restaurant
La Gemma Hotel
Via dei Cavalieri 2/c
50123 Firenze
Tel. +39 055 0105200
Tasting menu: 130 to 185 euro (4 or 8 courses, excluding wines)
Appetizers: 40 euro
First courses: 55 euro
Second courses: 65 euro
Wagyu: 75 euro
