As a couple we last visited Tuscany way back in 2005. I went to Florence alone in 2004. So I have been Dreaming of a Bistecca alla Fiorentina since, perhaps mostly after a long race or hike. I've got to rebuild those muscles. Alas our next trip is to Switzerland and Venice but I am also planning 2011.
I went to Mario's as part of a Slowtrav GTG with Judy etc. and had a nice steak. I also went to Sostanza which was good.
I may make it to Dario's place in Panzano but the steak restaurant is kind of expensive (considering that 50 euro for me may make sense but My wife dosn't eat that much.)
So where in Florence for steak, where in Chianti? RR
Ristorante Da Padellina. The restaurant is located in Strada in Chianti, a small town approximately 20 minutes outside of Florence. The best Bistecca alla Fiorentina we had while we were in Florence.
Posts: 35 | Location: Portland, OR | Registered: 11 February 2010
We had a fabulous meal at Trattoria 4 (Quatro) Leoni ... we let the waiter select for us ... and one of his selections was Bistecca alla Fiorentini... absolutely delicious!!
Would go back to this place in a heartbeat!!!
Karen
Posts: 384 | Location: New Jersey | Registered: 26 January 2005
Hi Robert. You really should try to get to Panzano. Try Solociccio,his other restaurant, it's right across the street from his shop. As the name says it is an all meat menu (almost)but it is only about 30 Euros. They don't serve bisteca but many other things that well make up for it including his famous Chianti Sushi.
Also, it's such a fun experience! Starting in the shop with wine and some various meat nibbles, the party spills out into the street for more wine,then to the restaurant where you meat all the people at your table, more wine, more fun,fun,fun. I had a blast!
These are all small places in the center of Florence, mostly frequented by locals. Let the Florentines prepare their bistecca the way they are used to. If it is too rare, you can send it back.
Originally posted by Rita and Lino: These are all small places in the center of Florence, mostly frequented by locals. Let the Florentines prepare their bistecca the way they are used to. If it is too rare, you can send it back.
Originally posted by karenb1: We had a fabulous meal at Trattoria 4 (Quatro) Leoni ... we let the waiter select for us ... and one of his selections was Bistecca alla Fiorentini... absolutely delicious!!
Would go back to this place in a heartbeat!!!
Karen
I thought that sounded familar, I went in 2004 and wrote a good review. Bookmarked.
Originally posted by Colleen C: Hi Robert. You really should try to get to Panzano. Try Solociccio,his other restaurant, it's right across the street from his shop. As the name says it is an all meat menu (almost)but it is only about 30 Euros. They don't serve bisteca but many other things that well make up for it including his famous Chianti Sushi.
Also, it's such a fun experience! Starting in the shop with wine and some various meat nibbles, the party spills out into the street for more wine,then to the restaurant where you meat all the people at your table, more wine, more fun,fun,fun. I had a blast!
Oh, and it was delicious too.
Colleen
Sounds like fun. I suppose we could spend the night in Ponzano and drop the car back near the train station in Florence then go on to Naples. Where to spend the night in town?. when I was thinking of spending several days I was thinking a B&B outside town, but for one night in town is better(with parking.) RR
I'm enjoying the suggestions here and had a thought. It took me several visits to Florence and Tuscany before I actually forked out the $ for Bistecca alla Fiorentina. I found that the price for this meal was significantly higher in Florence and the other tourist zones--probably justified. My best experience has been a bit off the beaten path--Chianti areas and Aquachetta in Montepulciano--where we have encountered locals, some of whom have traveled a ways to enjoy the meal. I guess my point is that the meal is a splurge (rarely eat that much steak!) and the price is a splurge as well--especially in Florence. It seems almost any trattoria, ristorante or osteria will have it on their menu and make a big show of the Flintstone size portion and experience but I want a place that specializes in it--Dario's or something similar. Just a thought.
Posts: 103 | Location: Southern California | Registered: 01 April 2009
I would second the recommendation for Ristorante Da Padellina in Strada. Not only is the bistecca wonderful but one of the two brothers who, I believe, own the place would be happy to quote Dante for you.
Posts: 111 | Location: Newton, MA USA | Registered: 02 July 2003
I have had Bistecca alla Fiorentina at a restaurant in Fiesole. It was huge. The menu was in grams, which to my mind meant nothing. It was also very rare. Barely warm, but worst of all it was tough and chewy and tasteless. It is a porterhouse or t-bone cut and I was very surprised at this as I've barbecued many. It was very disappointing as I had read about the fabulous steaks of Florence. Someday I will try it again, but only after getting a good recmendation. Will bookmark this thread.
My vote is for Il Perseo in Florence - it's not city center buy a short taxi ride will get you there quickly. But it is the real deal. They will only do the Bistecca rare. But that is how it is best because the chiannina beef does not have the same kind of marbling that we have in the beef in the States, yet if done correctly is incredible.
If you want it a little more done you can try Buca Mario, where we asked for it medium rare, however the meat was a little tougher because of that.
Originally posted by Dimoda: My vote is for Il Perseo in Florence - it's not city center buy a short taxi ride will get you there quickly. But it is the real deal. They will only do the Bistecca rare. But that is how it is best because the chiannina beef does not have the same kind of marbling that we have in the beef in the States, yet if done correctly is incredible.
If you want it a little more done you can try Buca Mario, where we asked for it medium rare, however the meat was a little tougher because of that.
No such thing as too rare, my comment above, If it dosn't moo when you cut it it is done. RR
Robert, the place where I had the very best bistecca fiorentina is called Pestello Way better than the one you'd find at I latini (and I eat there occasionally as well).
It's located on the the SS429 on the way to Castellina in Chianti but it's really out in the middle of nowhere and even my Italian drivers have got lost looking for it, but if you do manage to find the place I have no doubt you'll rave about it as much as I do.
The head waiter Francesco provides the most wonderful service and somehow manages to take care of the entire restaurant all by himself (at least at lunch).
Although not in Florence and not even in Chiati, but in the Val d'Orcia, I must put in my two cents about our best Bistecca.
It was at Les Barriques in Montalcino and it was a fabulous meal. It was so good I took my best friend there for a special birthday dinner when we were there once again about a year and a half ago. My Texas born and bred friend proclaimed it THE best steak she ever ate. Highly recommended!!
I'm sure there will be many places where one can have fastastic fiorentina, and certainly within Florence itself.
Anyway, if you're looking for some Tuscan cooking other than the fiorentina try the Osteria i Buongustai on via de' Cerchi 15/r, just off the Piazza della Signoria. Literally a hole in the wall, but good food and good local atmosphere.
Originally posted by HuangEC: I'm sure there will be many places where one can have fastastic fiorentina, and certainly within Florence itself.
Anyway, if you're looking for some Tuscan cooking other than the fiorentina try the Osteria i Buongustai on via de' Cerchi 15/r, just off the Piazza della Signoria. Literally a hole in the wall, but good food and good local atmosphere.
EC
I can't be sure but I think I might have eaten there, if so yes excellent! RR
Important FIORENTINA is not about the size and the cooking, which is nothing special although you can ruin it. What makes FIORENTINA different is the aging (frollatura) of the meat, so the butcher is more important than the cook...
In this case, you might want to buy the right one: I reccomend PARTI in San Donato. Not known but the best, Cecchini approved .....
