99 Borgo Pinti
It is unusual to see locals eating at hotel restaurants in Italy, but Florentines are flocking to Il Palagio, inside the Four Seasons. Here, chef Vito Mollica's elegant food is matched by the lovely dining room with vaulted ceilings and striking chandeliers. Mollica's specialty is regional dishes with a twist, such as red mullet paired with calamari and fennel ciambotta and slow-cooked suckling pig with black cabbage polenta. For dessert, the After Eight chocolate cake with mint gelato is so good it doesn't matter that it isn't particularly Italian.
Tip: Come summer a table alfresco overlooking the gardens is a must (entrées, $25$62).