Jonathan Gold

"And then the fiorentina itself, thick as an encyclopedia volume, dark red and delicately rimmed with char, not particularly aged but beefy and tinged with fennel and rosemary, a deep taste of the Chianti hills."

Petit Futé

"Among the great carnivorous classics of Tuscan cuisine, bistecca alla fiorentina, cooked here with embers in front of your eyes, continues to be a leading example."

Lonely Planet

"The flagship restaurant of celebrity butcher Dario Cecchini offers a simple but delicious set menu built around the famous bistecca (steak)."

The Gourmet Apron

"Splendid."

The Gourmet Apron

"The meaty part of the menu follows with a lightly seasoned beef tartare. A great introduction that focuses entirely on the product."

To Tuscany

"The temple of Florentine T-bone steak."

Very Nice Travels

"The meat was superb. The type of meat that surpasses mere words, and enters the realm of the religious."

Very Nice Travels

"Extremely out of this world good."

Bruna Cazzolato Ribeiro

"The highlight of the dinner."

Necessary Indulgences

"The most delicious tartare you’ll ever taste."