Historical Florentine Hotel in the heart of Florence
WELCOME TO MARIO'S HOTEL IN FLORENCE
Welcome to Mario’s 3 Star Hotel in the Renaissance city of Firenze. With a cosy and friendly atmosphere and a great central location, Mario’s is a family run Guest House style hotel which offers comfort and service with a smile to guests from all over the world. Blending the old world charm of Florence in the fixtures and fittings of a 17th century building with the modern luxuries and comforts expected by today’s traveller, The Florentine hotel owners Leonardo and his brothers like to personally afford each and every guest that personal touch and leave you with happy memories of a pleasant and fruitful stay in Florence.
The ornate renaissance building which houses Mario’s Hotel dates back to the 17th century, when it was the aristocratic residence of a noble of the great Florentine Republic and was converted into a hotel in 1872. Today, Mario's is still run by a Florentine family who have been in the hospitality industry for generations. Leonardo and his brothers will make sure that the 3 Star Hotel Marios continues to remain the value for money, charming Florentine Guest House for which it is famous. Now refurbished and improved, through continuous change Mario’s Guest House is a perfect blend of charm and splendour from the cradle of the renaissance with modern customer service and with only 16 rooms we’re able to give each and every guest personal service.
Florentine food grows out of a tradition of peasant eating rather than rarefied high cooking. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe, (trippa) and (lampredotto) were once regularly on the menu and still are sold at the food carts stationed throughout the city. Antipasti include crostini toscani, sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its famous soups, ribollita and pappa al pomodoro, or in the salad of bread and fresh vegetables called panzanella that is served in summer. The most famous main course is the bistecca alla fiorentina, a large (the customary size should weigh around 1200 grams – "40 oz.") – the "date" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more recently derived version, the tagliata, sliced rare beef served on a bed of arugula, often with slices of Parmesan cheese on top. Most of these courses are generally served with local olive oil, also a prime product enjoying a worldwide reputation.