Aurelia

— Our Story —

A Quiet Obsession

Aurelia began in 1998 as a small twelve-seat room above a bookshop in Florence. Three decades later, our discipline remains the same: source with patience, cook with restraint, serve with silence.

Chef Aurelia Marchetti trained under the last of the great Tuscan cucina povera masters before opening her own kitchen. Her cooking is a study in shadow and gold — dishes that whisper rather than shout, ingredients that arrive at the table as they were found.

Today, the dining room holds thirty-eight covers. Each evening, we serve a single tasting menu, paired by our cellar master, and lit only by candlelight.