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Annie Féolde arrived in Florence in 1969, just twenty-five, to refine the Italian. Daughter of French hoteliers, turned immediately toward interpersonal relationships by following his own path in the world of receptivity. Soon after she met Giorgio Pinchiorri, from which it would be more separated.

Giorgio was appointed director of the Enoteca Nazionale in 1972. Here he had the intuition to serve wines by the glass, which proved a great success. In 1979 he took over the shares of the 9 original members of the Enoteca and became the owner. His winery soon became one of the richest in the world. At the wide selection of Giorgio's best wines, Annie had the idea of ​​combining sophisticated buffets.

Within a few years the wines became more and more sought after and the appetizers turned into real delicacies, obtaining first one (1982), then two (1983), and finally three Michelin stars in 1992.

Still in the same year, focusing on strong expansion, Enoteca Pinchiorri opened a restaurant in Tokyo and in 2008 in Nagoya. Now that the "Red" has also arrived in Nagoya, the restaurant has received its first Michelin Star.

The solid reputation built up over time is a combination of factors such as: inimitable dishes that tickle the mind and involve all the senses in a succession of emotions; a legendary and incomparable Winery; impeccable service that always focuses on the customer and his needs; a refined environment in which every detail is taken care of. Finally, the magical and constant presence of the two hosts Giorgio and Annie who personally welcome all the customers.

Area territoriale

Firenze e Area Fiorentina

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A cellar is unique in the world led by Giorgio Pinchiorri

Giorgio Pinchiorri in 1972, after it had already become a great sommelier, he was appointed Director of the Enoteca Nazionale, a cellar-temple to House a unique collection with the most significant labels in the world.

Madame Pinchiorri: Annie Fèolde

Annie Féolde has always been a visionary in the culinary field, her imprint is romantic and alluring. Even today, Annie tastes every new dish before it is offered to guests. The Executive Chef Riccardo Monco, together with the Chef of Cuisine Alessandro Della Tommasina and the whole brigade, work on the design of the dishes and the refinement of the recipes, which make up a very rich and refined Charter.

 

Contacts
ENOTECA PINCHIORRI s.a.s. Via Ghibellina n.87 50122 Firenze ristorante@enotecapinchiorri.com +39 055 26311