L’Ortone

L’Ortone faces the Sant’Ambrogio market from Piazza Lorenzo Ghiberti. The position is more than a backdrop: the restaurant describes a kitchen that changes with the seasons and selects meat with a butcher at the market. Its two-storey dining room pairs the spirit of a trattoria with contemporary cooking; in suitable weather, outdoor tables look toward the square.

Fresh pasta, bread and desserts are made in house. The menu viewed lists spaghetti alla chitarra with tomato, burrata and basil, maltagliati with duck ragù and dishes that move beyond the most predictable regional repertoire, including pigeon and red-prawn risotto. MICHELIN includes it among its Bib Gourmand choices and describes Tuscan cooking that works with market produce without merely repeating old dishes.

The official menu on September 23 listed EUR 14 for spaghetti and EUR 18 for the maltagliati; several courses, wine or a bistecca change the total considerably. Maps displayed customer-reported spending of EUR 30–70 per person. That wide range fits a place where you might order a single pasta or make a longer meal of it. The seasonal menu means specific preparations may change.