Rocco Forte Hotel Savoy
When you book Rocco Forte Hotel Savoy in Florence, Italy, through our Virtuoso partnership, your stay includes daily buffet breakfast for up to two guests and a $100 USD food and beverage credit. You also receive a room upgrade, early check-in and late check-out when available. No premium credit card or membership needed: request a quote and our advisor books it at the same rate as booking direct.
Exclusive Booking Perks
These perks are included with your stay at the same rate as booking direct with the hotel.
- Upgrade on arrival, subject to availability
- Daily Buffet breakfast for up to two guests per bedroom, served in the restaurant
- $100 USD equivalent Food & Beverage credit utilized during stay (not combinable, not valid on room rate, no cash value if not redeemed in full)
- Early Check-In / Late Check-Out subject to availability
Guest feedback
9.5/10 from 238 guest reviews
Read what guests commentedBy category
Guests liked
- Excellent location
- Friendly staff
- Beautiful room
Points to consider
- Concierge team needs more training
Location
Rocco Forte Hotels brings a family-owned, personal sensibility to each property, with interiors by Olga Polizzi and spa programmes anchored in Sicilian ingredients through Irene Forte Skincare. The approach emphasizes regional culinary traditions and the kind of attentiveness that comes from a hands-on, multi-generational vision rather than corporate formula.
Florence pulses with a concentrated intensity that few cities match. This is where the Medici turned patronage into power, where Dante shaped the Italian language, where the Renaissance wasn't a movement but the air itself. The Historic Centre, a UNESCO World Heritage Site since 1982, unfolds in a tangle of cobbled streets and ochre palazas, each corner revealing another slice of the city's six-hundred-year cultural dominance. The Duomo's terracotta dome anchors the skyline. The Arno cuts through the centro storico, crossed by the Ponte Vecchio with its huddled goldsmiths' shops. Leather artisans still work in centuries-old botteghe. The scent of espresso and stone dust mingles in alleyways barely wider than your arm span.
Florence Airport sits just six kilometres north, a quick ride into the city. Pisa International lies seventy kilometres west for broader European connections.
Luca's by Paulo Airaudo, a one-Michelin-starred restaurant concealed on the first floor of nearby Hotel La Gemma just 137 metres away, offers contemporary cuisine in an intimate L-shaped dining room distinguished by green boiserie and precise detailing. Book a table for Airaudo's inventive, technique-driven plates. Three-starred Enoteca Pinchiorri occupies a seventeenth-century palazzo on Via Ghibellina, 646 metres east, where Italian contemporary cooking unfolds beneath vaulted ceilings and the wine list spans continents. The hotel sits within the UNESCO-protected Historic Centre, where the Uffizi Gallery's Botticelli and Caravaggio rooms lie a ten-minute walk south, and the Accademia's Michelangelo's David stands fifteen minutes north across the Duomo. Brunelleschi's dome itself opens for climbs up 463 steps to panoramic views over terracotta rooftops and the Tuscan hills beyond.
Mercato del Porcellino, 200 metres west, gathers leather vendors and food stalls beneath sixteenth-century loggia. Mercato di Sant'Ambrogio, one kilometre northeast, draws locals to morning produce stands where pecorino, porchini, and ribbons of pappardelle pile high. The Medici Villas and Gardens, a UNESCO constellation of twelve villas spread across the Tuscan countryside within ten kilometres, reveal the family's retreat from urban formality into landscaped terraces and frescoed salons.
Summer in Florence is unrelenting. July and August push past thirty degrees, the stone streets radiating heat long after sunset, the city thick with tour groups. Early mornings offer the only relief, when the Arno catches pale gold light and the piazzas empty briefly before the crowds return.
Spring and autumn are when Florence breathes. April and May bring temperatures in the high teens, the hills around Fiesole turning green, wisteria draping every courtyard. September and October settle into the low twenties, the harvest season filling markets with white truffles and new-press olive oil, the ochre buildings glowing under softer light.
Winter is cold and damp, temperatures hovering near freezing at night, but the city sheds its summer density. Fewer visitors mean shorter queues at the Uffizi, quieter churches, and the chance to see Florence as Florentines do: wrapped in wool, lingering over ribollita in corner trattorias.
Frequently Asked Questions
Quotes are personally reviewed by Natasha Hardy, founder of The Uncommon Traveller
5.0 rating · 8 Google reviewsThere is no fee or markup. The hotel pays our commission.
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