Gelateria delle Carrozze

Great location, great gelato

Gelateria Caffè delle Carrozze
Piazza del Pesce 3–5r
tel. +39-055-239-6810

Sights nearby
*** Ponte Vecchio [bridge]
*** Uffizi [museum]
*** Piazza della Signoria [square]
** Palazzo Vecchio [palace/museum]
Mercato Nuovo [market]
* Museo della Scienza [museum]
** Pitti Palace [museums/gardens]

Where to eat nearby
Le Volpi e l'Uva [snack]
*** I Fratellini [snack]
* I Cche C'é C'é [meal]
* La Casalinga [meal]
* Le Mossacce [meal]
* Acqua Al 2 [meal]

Hotels nearby
Hotel degli Orafi [moderate/premier]
Hotel Hermitage [moderate]
Hotel Continentale [premier]
Hotel Lungarno [premier/splurge]
Gallery Hotel Art [premier]
Old Bridge B&B [super-cheap/cheap]
Relais Uffizi [moderate]
» More hotels near the Ponte Vecchio

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Open late, always crowded (and with Florentines, not just tourists; always a good sign), and very well-situated—between the Uffizi and Ponte Vecchio.

Sticks pretty rigorously to seasonal ingredients, making for some excellent fresh flavors.

Try their Buontalenti, made with honey, rum, and buttermilk.

Gelateria etiquette: At Florentine gelaterie, just like at bars and cafes, don't just saunter up to the bar and order two scoops of cioccolato or an espresso. Go first to the cashier, order what you want, pay for it, and take the receipt to the counter where you can order your cappuccino or your coppa (cup) or cono (cone) of gelato, putting the receipt down with a small coin as a tip.
Prices are pretty standardized: You pay by the size of the coppa (cup) or cono (cone), not by the scoop. That means you can—indeed, are encouraged to—squeeze two or even three flavors into even the smallest cup. Italians taught me that even unusual pairs go great together; a personal favorite: cioccolato e limone (chocolate gelato and lemon sorbetto). No, really; try it. Also most Italians order by the cup; the cone is a fun—if messy—American addition to the options, but not too popular.

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This material was last updated January 2011. All information was accurate at the time.

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