About us
A family history full of love and passion for catering. His own creature: this represents the Buca Poldo Restaurant for the Genoese Brothers.
Buca Poldo is the result of the strong union that binds the Genoese brothers and their unconditional love for the restaurant world and for their creature that they have managed very well since 2002. The restaurant has constantly improved year after year with a maniacal research and selection of the dining and kitchen staff. The goal of the two brothers has been, over the years, to recreate an environment where each customer could feel the typical warmth of Tuscan inns but without sacrificing the obsessive attention to detail.
A family history full of love and passion for catering. His own creature: this represents the Buca Poldo Restaurant for the Genoese Brothers.
Buca Poldo is the result of the strong union that binds the Genoese brothers and their unconditional love for the restaurant industry and for their creature that they have managed very well since 2002. The restaurant has constantly improved year after year with a maniacal research and selection of the dining and kitchen staff. The goal of the two brothers has been, over the years, to recreate an environment where each customer could feel the typical warmth of Tuscan inns but without sacrificing the obsessive attention to detail.
Our history
1953
Buca Poldo was born in one of the seven historical holes of Florence, founded by Poldo (Diminutive of Leopoldo).
1990
Luciano Genoese, one of the two current owners and managers of the restaurant, begins to work as a waiter at the historic structure, first taking over some shares before acquiring it entirely.
2002
Buca Poldo becomes a family matter when his brother Donatello joins Luciano. Both are now the current owners of the venue.
2022
Buca Poldo, close to its 70 years of history, is a reference point of Tuscan cuisine for tourists and locals.
What customers say about us...
The Team
A cohesive team that has one big goal: to offer the customer the utmost professionalism and hospitality.
Owners of the Buca Poldo restaurant
Luciano Genoese
He undertook and completed his studies at the hotel school in Calabria, where already in the first year he worked alongside the hotel facilities on the Tyrrhenian coast.
After graduation he decides to move to Florence, the city
d ‘Art and tourist destination from all over the world, to realize his dream: to work and manage a restaurant.
It was here that on May 2nd 1990 his adventure as a waiter in the Buca Poldo restaurant began. After 2 years, for his professionalism and his dedication to work, he is offered to become a partner. From that moment on he began to acquire more and more of the restaurant until he became the owner of the business.
Donatello Genoese
After high school he decides to follow his brother to undertake university studies in Florence. To be economically autonomous, even if he would not need it, given the constant help of Luciano, he decides to start working as a waiter in various structures including Buca Poldo.
Over time, the studies undertaken at the university did not satisfy him and he decided to start a training course at the film school while continuing to work as a waiter and assistant director in a restaurant in the historic center.
Since 2000 he has been working permanently at Buca Poldo and at the beginning of 2002 he decides to become a partner of his brother Luciano.
Over the years he has followed several professional courses.
Chefs
Daniele Calabrese
He started as a kid to do various crafts until he left home and started working as a waiter in a restaurant. Here Daniele discovers his strong passion for cooking, in fact, attracted by flavors and smells, he decides to approach it. Driven by new stimuli, he finds a job on the Island of Malta where, to get closer to cooking, he works as a dishwasher and commis. Here, thanks to the help of a skilled Sicilian chef, he cultivates his strong passion for cooking until he decides to return to Italy to obtain a diploma from a hotel institute.
After his studies he worked in high-level structures such as Lungarno Collection and Galateo in Florence.
His strong passion, combined with technique and creativity lead him to become the Chef of Buca Poldo where he offers traditional dishes revisited by his flair and his touch of class.
Adam Pahar
Second chef
He arrived from Chad with a lot of desire and ambition, he started working at Buca Poldo as an intern in the kitchen and after 3 years he moved on to work as an assistant cook. Helpful, well integrated into the team and friendly.
Waiters
Salvatore Cesarano
Waiter
For over 10 years with us, starting as a body router and alternating with the role of waiter … Skilled communicator!
Samuel Raiano
Waiter
Having arrived as an apprentice, through careful training, he has forged ahead becoming an important resource. Enterprising!
Owners of the Buca Poldo restaurant
Luciano Genoese
He undertook and completed his studies at the hotel school in Calabria, where already in the first year he worked alongside the hotel facilities on the Tyrrhenian coast.
After graduation he decides to move to Florence, the city
d ‘Art and tourist destination from all over the world, to realize his dream: to work and manage a restaurant.
It was here that on May 2nd 1990 his adventure as a waiter in the Buca Poldo restaurant began. After 2 years, for his professionalism and his dedication to work, he is offered to become a partner. From that moment on he began to acquire more and more of the restaurant until he became the owner of the business.
Donatello Genoese
After high school he decides to follow his brother to undertake university studies in Florence. To be economically autonomous, even if he would not need it, given the constant help of Luciano, he decides to start working as a waiter in various structures including Buca Poldo.
Over time, the studies undertaken at the university did not satisfy him and he decided to start a training course at the film school while continuing to work as a waiter and assistant director in a restaurant in the historic center.
Since 2000 he has been working permanently at Buca Poldo and at the beginning of 2002 he decides to become a partner of his brother Luciano.
Over the years he has followed several professional courses.
Chefs
Daniele Calabrese
Chef
He started as a kid to do various crafts until he left home and started working as a waiter in a restaurant. Here Daniele discovers his strong passion for cooking, in fact, attracted by flavors and smells, he decides to approach it. Driven by new stimuli, he finds a job on the Island of Malta where, to get closer to cooking, he works as a dishwasher and commis. Here, thanks to the help of a skilled Sicilian chef, he cultivates his strong passion for cooking until he decides to return to Italy to obtain a diploma from a hotel institute.
After his studies he worked in high-level structures such as Lungarno Collection and Galateo in Florence.
His strong passion, combined with technique and creativity lead him to become the Chef of Buca Poldo where he offers traditional dishes revisited by his flair and his touch of class.
Adam Pahar
Second Chef
He arrived from Chad with a lot of desire and ambition, he started working at Buca Poldo as an intern in the kitchen and after 3 years he moved on to work as an assistant cook. Helpful, well integrated into the team and friendly.
Waiters
Salvatore Cesarano
Waiter
Da oltre 10 anni con noi, partendo da body router e alternandosi con la mansione di cameriere… Abile comunicatore!
Samuel Raiano
Waiter
Arrivato come apprendista, tramite una formazione oculata, ha bruciato le tappe diventando un’importante risorsa. Intraprendente!
Each dish ... a story to tell
Some of our specialties
Il millefoglie casalingo
Il risotto d’autunno
