Al Firenze has served Italian dishes in uMhlanga since 1990. The kitchen works with a wood-fired oven for pizzas, lasagna, and grilled meats like pollo alla diavola — half or whole baby chicken with peri-peri or lemon and herbs. Pastas include carbonara, bolognese, and tortelloni filled with ricotta and spinach. Seafood options range from prawn tails to grilled hake.

The dining room has indoor tables, a covered veranda, and a private room for up to forty guests. Families use the space; there is wheelchair access and parking. The private room has set menus for functions, with options like veal limone or fillet steak, though no outside food or drink is allowed without prior arrangement.

The wood-fired oven is the reason some dishes taste as they do — the melanzane parmigiana, layered with brinjal and mozzarella, bakes there. The same heat crisps the thin pizza bases and chars the edges of the focaccia, served with toppings like garlic and herb or feta and olives.