Tuscany is known for gorgeous landscapes, the covered Ponte Vecchio, Chianti wine, and masters like Michelangelo and DaVinci. But did you know Florence is famous for a particular steak? The best steak in Florence is the bistecca alla Fiorentina, or Florentine steak.
It is a cultural and gastronomic experience every visitor must try. Whether you consider yourself a seasoned foodie or a newbie traveler, this guide will help you uncover what makes the bistecca alla Fiorentina unique, where you can find the best steak in Florence and a common misconception that can lead you astray when ordering.
As an Italian-American dual citizen who has lived in Florence for many years, I strongly believe in quality bistecca. I have eaten it all around town, from down-home trattorias to elegant dining establishments on both sides of the Arno River. And now that I help our clients with custom Italy Travel Planning, I get to share many of my favorite food finds, including where to get the best steak in Florence, with them!
Over my many years there, I quickly learned a few non-negotiables regarding good steak. One must be from a Chianina cow as that is the local and best meat for the dish (we’ll get into that later). Two: it must be al sangue (rare). And three: it must be seared to perfection over wood or charcoal – gas (in my opinion) leaves a strange taste on the meat.
So, if you too want to experience this memorable Florentine tradition, read on to learn what makes the bistecca alla Fiorentina so unique.
Table of Contents
What is Bistecca alla Fiorentina?
The word “bistecca” means beef steak, and the Bistecca alla Fiorentina is one of the most traditional Tuscan dishes. It is a particular cut of beef, namely a thick-cut T-bone steak (including the tenderloin and strip steak). The size is a hallmark, with the bistecca alla Fiorentina cut around 3 to 4 fingers thick and weighing between 1.2 and 3 kilos (2.6 to 6.6 pounds).
Since it’s such a large cut of meat, bistecca Fiorentina is served as a main course and meant to be shared between two or more people. Unlike steaks heavily seasoned or covered in sauces, bistecca Fiorentina requires minimal seasoning, trimming, and adherence to specific cooking techniques. One crucial thing to note is that it’s typically cooked al sangue (rare). Cooking it this way ensures a tender and flavorful steak and preserves the meat’s unique flavors.
Pro tip: Many Florentines will not cook this steak any other way, so if the thought of a rare steak makes you queasy, you might want to call ahead and ask. In fact, Florentine waiters and chefs have been known to do everything from refusing to prepare the meal to throwing tourists out of the restaurant if they ask for the steak cooked any other way.
5 Places for the Best Steak in Florence
Now that you understand this classic Florentine dish, it’s time to share the best steak restaurants to try! After 12 years of living in Florence, I have eaten A LOT of steaks. When my Tuscan husband and I were dating, he took me out to the best restaurants for a bistecca alla Fiorentina once a week for months. Talk about dining to impress!
He knew the Florentine steak was the best and wanted to show off his hometown dish. So, after many a delicious meal and date night, here are my five picks of where to go for the best steak in Florence.
Trattoria dall’Oste Chianineria
I hesitated to eat here the first time as I felt like this place was a tourist trap, but once I tried it, I realized you can’t deny the quality of their meat. They now have three locations, but the original is near the Santa Maria Novella train station, making it an easy stop for visitors.
This trattoria is renowned for its wide selection of beef, including Chianina and other prized white cattle breeds. It’s a good place for first-time visitors as you can choose the meat on the menu (including the country of origin). The atmosphere is loud and vibrant, a perfect place that both visitors and locals enjoy.
Trattoria dall’Oste, Santa Maria Novella, Via Luigi Alamanni, 3/5r, 50100 Firenze
Trattoria Mario
A Florentine classic, Trattoria Mario is a family-run trattoria in the center of Florence. This small restaurant is a favorite among locals, and the line waiting for a table is often out the door. They just recently started taking reservations and are only available for dinner service on Fridays. If you plan to go here, be sure to call well ahead and be open to eating lunch if you aren’t in Florence on a Friday night.
Their bistecca is affordable and flavorful, the atmosphere is unpretentious, and the menu changes daily. Just a word to the wise—they will ONLY serve their bistecca “rare” (al sangue), so if that’s not OK with you, don’t eat here. They have been known to tell guests to leave or order something else if they ask for it done better.
Pro Tip: This traditional restaurant was our founder, Aida’s, one of her favorite restaurants in Florence, Italy, when she lived there.
Trattoria Mario, Via Rosina, 2r, 50123 Firenze FI, Italy
L’Osteria di Giovanni
Owned by the famed Florentine restaurateur family, Latini, this osteria provides a more refined take on traditional Tuscan cuisine. They offer free cantucci for dessert, a welcome glass of prosecco, and impeccable service, and they take fine dining seriously.
Their bistecca alla Fiorentina is no exception and is always perfectly cooked. This is an excellent choice for a fancy date or for those seeking a high-end experience. This is my favorite place for bistecca in Florence because I love feeling pampered eating out. All the extra little touches, plus an outstanding antipasto and pasta menu, make it an easy choice for me.
Pro tip: Make room for pasta! Their pear ravioli are out of this world!
L’Osteria di Giovanni, Via del Moro, 22r, 50123 Firenze FI, Italy
Ristorante Trattoria da Burde
For four generations, the Gori family has owned and operated this restaurant outside the city center in the Peretola area. Having been around for more than 120 years, it’s one of the oldest restaurants in town and a true Florentine favorite. It’s one of those places that looks untouched by time and offers honest prices for delicious meals.
Here, you feel like eating in your grandmother’s or great aunt’s kitchen – everything is meticulously homemade, with time-honored recipes. It’s also a place where a solo traveler can try the delicious Chianina meat without ordering the whole bistecca. If you order the bistecca, though, know that it will be meticulously prepared “al sangue” and brought to your table first, raw, to get your approval on the cut and size of the meat. Ready to be amazed, it’s well worth the drive (buses and taxis quickly go here) from the city center.
Ristorante Trattoria da Burde, Via Pistoiese, 154, 50145 Firenze FI, Italy
Il Latini
From the same family as Osteria di Giovanni, Il Latini is a communal dining experience and much more casual than its sister restaurant. Il Latini offers a quintessential Tuscan meal experience, with long wood tables and a fixed menu.
Their bistecca alla Fiorentina is always thick, juicy, and perfectly grilled, often served with generous portions of traditional side dishes. Here, you chat with your neighbors and get Chianti wine in the traditional “fiasco” bottle with the straw covering the bottom.
Il Latini, Via dei Palchetti, 6R, 50123 Firenze FI, Italy
Even More Place For Bistecca alla Fiorentina In Florence
The bistecca alla Fiorentina is more than just a meal for Florentines; it’s a tradition steeped in history, culture, and pride. Its distinct preparation, the use of prized local Chianina cattle, and its sharing among diners make it extra unique.
If you’ve already been searching for the best steak in Florence, Italy, you may come across other restaurants like Trattoria Marione al Trebbio, Buca del’Orafo, Trattoria Sostanza, Regina Bistecca, Antico Ristoro di Cambi, Buca Lapi, and Ristorante Buca Mario. And that is for good reason! These are all excellent places to enjoy a steak and a glass of wine.
The only reason they didn’t make our shortlist for the best Florentine steak is because 1. They can be swamped and touristy, and 2. We love the abovementioned places’ quality, service, selection, and value. In short, these spots are solid backup options if the five mentioned above are all booked up!
Frequently Asked Questions
Given its specific cut and size, bistecca alla Fiorentina is often more expensive than other options on the menu. The cost can also vary depending on the restaurant and the breed of cattle used.
On average, prices typically range from €35 to €90 (US$38-$98) per kilogram, with most restaurants serving steaks between 1.2 and 2 kilograms.
You may easily find that a famous bistecca alla Fiorentina dinner will cost you €100 or more just for the steak, with wine and antipasto adding even more. That said, experiencing a well-prepared bistecca alla Fiorentina is worth every euro!
The preparation and cooking process of the best steak in Florence, the bistecca alla Fiorentina, is almost ritualistic and is virtually the same in every restaurant and home kitchen. Here's how it’s traditionally done:
1. The Cut: As mentioned before, a proper bistecca alla Fiorentina begins by cutting a T-bone. The steak is cut thick, typically around 2 to 3 inches (5 to 7.5 cm), and is never deboned or trimmed too much, as this preserves the flavor and ensures it's juicy.
2. Seasoning: Simplicity is king! The steak is typically seasoned with just a pinch of coarse sea salt and a drizzle of olive oil before grilling. Pepper or rosemary can be added after cooking, but in most cases, the focus is on the beef's natural flavor.
3. Grilling: The steak is grilled over a scorching wood or charcoal fire. In some Tuscan kitchens, olive wood or vine trimmings are often used to give the steak a unique, smoky flavor. The steak is grilled on each side for just a few minutes, allowing it to form a crust while keeping the center raw to rare. Most chefs will not willingly grill it for more than 5-7 minutes per side, depending on the size of the cut.
4. Resting and Serving: Once cooked, the steak is allowed to rest briefly, which helps the juices redistribute throughout the meat, ensuring a moist and flavorful bite. It’s sometimes cut but always left on the bone and served on a large platter for everyone to share. Sides (contorni) are ordered and served separately. My favorites are the spinaci saltati (garlicky sauteed spinach) with roasted potatoes. Another classic is cannellini (or white beans), as Tuscans are known to be big bean eaters.
The very best steak in Florence is made from Chianina cattle. The Chianina is one of the world's oldest and most prized cattle breeds, hailing from southern Tuscany's Val di Chiana area. Known for its large size, with some animals weighing over 1,500 kg (3,300 pounds), the Chianina is famous for producing exceptionally tender and flavorful beef.
Chianina beef is celebrated for its size (remember that the bistecca alla Fiorentina is a giant T-bone!) and relative leanness. The low-fat content, combined with the animal's natural diet of local grasses and grains, results in mouthwateringly tender and rich meat.
One thing to note, in my opinion, is if you can get Chinese beef, you should. It makes the dish more authentic (this beef is literally from Tuscany) and tastes incredible. However, you may also see other types of meat on the menu, or they may not disclose its kind. If you’re heading to Tuscany and eating a bistecca is on your “must-do” list, do yourself a favor and make sure you’re going to a place that offers Chianina meat.
Two other common breeds used for the Fiorentina steak, which you might see on the menu, are the Marchigiana or Romagnola. These are also large, white cattle; while delicious, they are not Tuscan.
This is a mistake we see a lot of tourists make. Someone heads to Tuscany, sees "steak" on the menu, and assumes they're all more or less the same. However, this is not true. Tagliata di manzo (sliced beef) and bistecca alla Fiorentina are both excellent, but there are a few differences to consider if you see both options on the menu.
Cut and Size: The main difference between these two steaks lies in their cut and size. While the bistecca alla Fiorentina is a large T-bone cut, the tagliata typically uses thinner, boneless cuts like sirloin or rib-eye.
Cooking: A tagliata di manzo is often cooked medium-rare, whereas bistecca alla fiorentina is served rare. Tagliata is also sliced after cooking and served fanned out on the plate. Sometimes, it's served over arugula with Parmigiano cheese shavings and even a balsamic glaze. The bistecca, instead, is served relatively plain.
Portion Size: The bistecca alla Fiorentina is meant to be shared. In contrast, the tagliata di manzo is served as an individual portion.
The tagliata can be an excellent option for solo travelers or those who aren’t crazy about a giant, semi-raw T-bone. However, it’s worth noting that oftentimes, the tagliata is not cut from Chianina beef (and truthfully, it may not be Italian beef at all!). So, if you are determined to try the Chianina (and I recommend you do), check online or call ahead to ask if they offer Chianina prepared in other ways besides the bistecca alla Fiorentina.
Florence Italy Attractions
After you’ve indulged in Florence’s famous steak, you’ll likely want to explore the city further. Dive deep into the city’s culture with our guide to 21 top off-the-beaten-path Florence Italy attractions. From secret gardens to lesser-known art galleries, these unique experiences will show you a side of Florence that many visitors miss.
Have Us Plan Your Florence, Italy, Trip
Intrigued? This is just the beginning of what we have up our food-loving sleeve. For a seamless and bespoke culinary journey in Florence, contact us at Salt and Wind Travel. Our insider knowledge and passion for Italian cuisine will ensure your trip is as delicious as it is memorable.
