Mimi Sheraton

"Two excellent crostini are served here as appetizers - one topped with ragu sauce and chicken livers, the other with smoked goose breast."

The Curious Pear

"It doesn’t get more Tuscan than this. Try a hearty soup or pasta before Florence’s staple dish; enormous T-bone steak, rubbed with salt and served red."

Corriere della Sera

"Fiorentina is also good, tender and prefectly juicy."

Corriere della Sera

"Ribollita is carefully prepared, the flavour is satisfying and without excessive heaviness."

Corriere della Sera

"The appetizer can only be the typical Tuscan mix of crostini with liver and cold cuts, both excellent."

Coral Sisk

"This steak stole the show."

Par Taste

"The only way bistecca should be cooked is rare, and the preparation at Alla Vecchia Bettola is perfect. Despite being quite raw, the meat was not cold in the center and the texture was fantastic."

Natalie Decleve

"Looking for a Bistecca alla fiorentina (Florentine steak)? Get it here, and make sure you bring someone to share it with - as the portions are huge and you’ll want to finish every mouthwatering (naturally grass-fed) bite."

The Hideaways Club

"Try the bistecca alla Fiorentina in the relaxed atmosphere, perfect for a romantic dinner."

Annalee Archie

"This ribollita is the best I’ve ever had. It is thick and filling, and I kill two birds with one stone by dining on seasonal vegetables and country bread in one dish."