Enoteca Pinchiorri in Italy: Dining Posted October 30, 2004 My wife and I dined at Enoteca about 10 years ago. We had a tasting menu that was based on fish and was not quite as elaborate as the one detailed here. The details of the meal are a little hazy, but our recollections are that the food was excellent. We found the service quite pretentious. We were seated in a room with other English speakers, several tables of Japanese diners and one Italian couple who were young and underdressed. The staff was all quite young in our room, and very formal. We tried to engage them in some discussion about the menu. While they answered our specific questions, it was a little like pulling teeth to get descriptions of the various dishes. We were presented with a summary of several wine flights that were available, but they didn't bring me the actual wine list until I specifically asked for it. When they served the food, it was all very well coreographed. I recall one course was presented on a large white plate with a huge siver dome over it. The two servers set the two plates down at precisely the same moment and then removed the two domes to reveal a small piece of white fish with sauce sitting alone on the vast expanse of the plate. We chuckled, but enjoyed the fish. I recall I had an espresso served in a very tiny cup which added about $15 to the tab.←I concur on the set-up of Enoteca Pinchiorri being (extremely, in my opinion) contrived and artificial. Both of these are particularly un-Tuscan characteristics.The last time my husband and I dined there (about 10 yers ago), we vowed never to go back. The food was good, but hopelessly contrived as well, like only the French will tolerate - not the Tuscans. The wines (too many at a single dinner) did not compliment the food, and the service was efficient but cold and impersonal.The place is of course a magnificent Florentine Palazzo - but again the injection of French kitsch just about kills it for me. ( I notice from agbaber's photographs that all that shiny and cheap looking plated silver is still in use!).Also, the time between courses was absolutely interminable - again another French Michelin-starred specialty - dinner took several hours.All in all, it was a dreary evening. I am a Florentine, though I now live overseas, and the one thing I believe Florence (and Tuscany) are really good at is the incomparable touch of understated elegance and uncompromising cuisine.Better food can be had in many places in Tuscany. Usually Italians expect respectful but corteous and knowledgeable service - that too can be had at many other places.