Florence, November 2025: Luca’s Restaurant at La Gemma Hotel Firenze has proudly earned its first Michelin Star in the 2026 Michelin Guide Italy, marking a major milestone for the hotel’s culinary offering.

Florence, April 23, 2025 — Forbes Italia spotlighted La Gemma Hotel Firenze and the inspiring project behind it, highlighting the hotel’s roots in family values and Italian hospitality.

A spotlight on our family-led vision, Italian craft, and the unique atmosphere that makes La Gemma a contemporary Florentine home. Featuring insights on Luca’s restaurant and the Gemma Collection.

Vanity Fair Italia has selected Allure Spa at La Gemma Hotel Firenze as one of the 22 best spa experiences in Italy for celebrating the end of the year in total relaxation.

La Gemma Hotel Firenze has been proudly recognised by Condé Nast Traveller as one of the Best Hotels, an honour that celebrates exceptional hospitality, design.

Vanity Fair Italia has featured Allure Spa at La Gemma Hotel Firenze in its curated selection of beauty and wellness experiences for New Year’s Eve.

Florence, August 2025 — Forbes Italia dedicated an in-depth feature to Massimiliano Cecchi, CEO of La Gemma Collection, celebrating his entrepreneurial vision and the creation of a new model of Italian luxury hospitality. The article explores Cecchi’s mission to transform a shared family dream into a collection of authentic, recognisable, and profoundly personal boutique hotels.

Florence, June 2025 — FoodMoodMag spotlighted La Gemma Hotel Firenze as a destination where refined hospitality meets extraordinary culinary creativity. The feature celebrates the hotel’s elegant design, rooted in the vision of the Cecchi family, and highlights the contemporary gastronomic experience at Luca’s Lounge with its delicious Pintxos by chef Paulo Airaudo, blending Basque inspiration with Italian flair.

The Tasty Guide featured La Gemma Hotel Firenze on the occasion of its second anniversary, celebrating the arrival of Pintxos in Florence with a Basque-inspired aperitivo created by Chef Paulo Airaudo.