Since 1984, a culinary story in Florence
La Burrasca was founded in Florence in 1984, with an identity deeply rooted in Tuscan cuisine and in the simple pleasure of gathering around the table.
Over the years, the restaurant has changed, evolved and gone through different chapters, while always remaining connected to its origins.
Today, that story continues with a new vision.
Our cuisine begins with Tuscan and Italian tradition, meets the flavours of the Mediterranean and interprets them through a contemporary perspective, with technique and creativity always at the service of the ingredients.
We look for quality products, careful preparation and recognisable flavours, bringing to every dish something of our experience and our own way of understanding cuisine.
La Burrasca is an intimate restaurant, with a welcoming setting, a warm atmosphere and an open kitchen. A space that allows us to create a closer connection with those who choose to dine at our table.
Shaping this new chapter of La Burrasca are Xhesi and Alban.
Xhesi began shaping his professional path over seven years in the kitchen of a Tuscan restaurant, where he deepened his knowledge of tradition, cooking techniques and, above all, respect for the ingredients.
His desire to grow and refine his skills later led him to ALMA – The International School of Italian Cuisine, where he completed his training.
His journey continued in the world of fine dining with an experience at Da Gorini in San Piero in Bagno, awarded one Michelin Star, where he encountered a cuisine defined by technique, precision and research.
He then moves to Florence, where he spends two years as Executive Chef at Posh Firenze.
These experiences have helped shape his cuisine today: Tuscan and Mediterranean, reinterpreted with a contemporary approach, with particular attention to the quality of the ingredients, culinary techniques, and the balance of flavours.
By his side is Alban, a close friend and today the manager of La Burrasca.
With a decade of experience in the restaurant industry , Alban began his career in front-of-house service, first as a waiter and later as a manager. His daily interaction with guests has allowed him to develop a deep understanding of service, hospitality, and the importance of creating a warm and welcoming experience.
Over the years, he has complemented this experience with a great passion for the world of wine, deepened through encounters and experiences in the wineries of the Florentine area.
For Alban, every wine is an opportunity to complement a dish and help guests discover new pairings.
After years dedicated to training, hospitality and professional growth, Xhesi and Alban chose to bring their experiences together and turn a close friendship into a shared project.
Today, they lead La Burrasca together, bringing together everything they have learned over the years: Xhesi through his cuisine and his search for quality ingredients, Alban through service, hospitality and wine culture.
Two different paths, a great friendship and a shared vision: to create an experience where cuisine, wine and hospitality come together to tell one story.
La Burrasca was founded in Florence in 1984, with an identity deeply rooted in Tuscan cuisine and in the simple pleasure of gathering around the table.
Over the years, the restaurant has changed, evolved and gone through different chapters, while always remaining connected to its origins.
Today, that story continues with a new vision.
Our cuisine begins with Tuscan and Italian tradition, meets the flavours of the Mediterranean and interprets them through a contemporary perspective, with technique and creativity always at the service of the ingredients.
We look for quality products, careful preparation and recognisable flavours, bringing to every dish something of our experience and our own way of understanding cuisine.
La Burrasca is an intimate restaurant, with a cosy setting, a warm atmosphere, and an open kitchen. Its intimate scale allows us to build a more personal connection with everyone who chooses to sit at our table.
Bringing this new chapter of La Burrasca to life are Xhesi and Alban.
Xhesi built his professional path over seven years in the kitchen of a Tuscan restaurant, where he deepened his knowledge of local tradition, culinary techniques and, above all, respect for the ingredients.
His desire to grow and refine his skills later led him to ALMA – The International School of Italian Cuisine, where he completed his training.
His journey continued in the world of fine dining with an experience at Da Gorini in San Piero in Bagno, awarded one Michelin Star, where he encountered a cuisine defined by technique, precision and research.
He then moves to Florence, where he spends two years as Executive Chef at Posh Firenze.
These experiences have helped shape his cuisine today: Tuscan and Mediterranean, reinterpreted with a contemporary approach, with particular attention to the quality of the ingredients, culinary techniques, and the balance of flavours.
By his side is Alban, a close friend and today the manager of La Burrasca.
With over a decade of experience in the restaurant industry, Alban began his career in front-of-house service, first as a waiter and later as a manager. His daily interaction with guests has allowed him to develop a deep understanding of service, hospitality, and the importance of creating a warm and welcoming experience.
Over the years, he has complemented this experience with a great passion for the world of wine, deepened through encounters and experiences in the wineries of the Florentine area.
For Alban, every wine is an opportunity to complement a dish and help guests discover new pairings.
After years dedicated to training, hospitality and professional growth, Xhesi and Alban chose to bring their experiences together and turn a close friendship into a shared project.
Today, they lead La Burrasca together, bringing together everything they have learned over the years: Xhesi through his cuisine and his search for quality ingredients, Alban through service, hospitality and wine culture.
Two different paths, a great friendship and a shared vision: to create an experience where cuisine, wine and hospitality come together to tell one story.
