The Best Restaurants in Florence for Authentic Bistecca Fiorentina

Traditional Trattorias for Classic Fiorentina

Trattoria dall'Oste stands as a reference point among Florence's finest steakhouses, offering certified meats from around the world, including Chianina, Marchigiana, Angus, Rubia Gallega, Wagyu, and Kobe beef. The restaurant exclusively uses Chianina and Marchigiana beef aged for at least 25 days for their celebrated bistecca fiorentina, ensuring maximum tenderness and flavor.

All'Antico Ristoro di Cambi in Via Sant'Onofrio displays their steaks prominently at the counter, offering meat aged 15-20 days and cut to the traditional four-finger height. Trattoria da Burde, located on Via Pistoiese, has been serving exceptional fiorentina since 1901, with meat aged 21-28 days and prepared according to time-honored family recipes.

Contemporary Steakhouses with Premium Selection

Perseus, situated near Piazza della Libertà in Viale Don Giovanni Minzoni, combines a welcoming atmosphere with high-quality Scottona beef, complemented by a curated wine selection focused on Tuscan and Piedmont vintages.

Regina Bistecca operates from a unique location in a former antique bookshop in Florence's heart, specializing in Scottona beef from female cattle weighing at least 900 grams to 1 kilogram, aged for a minimum of 15 days and grilled rare. Borderline, conveniently located near Parcheggio Vittorio Veneto and the city center, prepares their bistecca fiorentina with selected meats cooked over charcoal following traditional Florentine methods.

Historic Establishments in Prime Locations

Boccanegra in Via Ghibellina, within the Santa Croce district, offers a rustic and welcoming environment where daily-selected prime cuts are prepared exclusively rare—the only acceptable preparation for authentic fiorentina.

Il Bargello, positioned near Piazza della Signoria, features an open grill that showcases premium meats ranging from tender scottona to prestigious dry-aged varieties with extended aging periods. La Bistecca - Osteria Fiorentina overlooks Piazza della Repubblica, inviting guests to discover traditional flavors in one of Florence's most iconic squares. Ristorante Fagioli in the Santa Croce neighborhood remains a local secret, offering excellent Chianina bistecca at reasonable prices with crispy edges and proper seasoning, where same-day reservations are often still available.

Specialized Meat-Focused Venues

Il Ristoro De' Bischeri emphasizes authentic Tuscan tradition under chef Marco's guidance, who carefully selects local ingredients to create flavorful grilled meats and bistecca fiorentina, while Lorenzo manages hospitality and curates wines from small local producers.

Museo della Bistecca in Via dei Lamberti offers a unique sensory journey combining art and taste, celebrating both fiorentina and premium meats from worldwide sources in a refined setting. Osteria del Porcellino makes the bistecca fiorentina its absolute protagonist, featuring selected Chianina meat with proper height, charcoal cooking, and impeccable service that respects tradition completely.

Frequently Asked Questions

What exactly is bistecca alla fiorentina?

Bistecca alla fiorentina refers to a specific cut from the loin of young cattle, positioned just below the rib cage and above the round, featuring the characteristic T-shaped bone with fillet on one side and sirloin on the other. Traditionally sourced from Chianina cattle—one of the oldest and largest breeds native to Tuscany—this porterhouse cut must be at least 3-4 centimeters thick (or "four fingers" as Florentines measure it) and typically weighs between 1.5 to 2 kilograms.

How is authentic bistecca fiorentina cooked?

Authentic fiorentina is cooked over white-hot coals or a wood grill for just three to four minutes on each side, then briefly stood on its bone for an additional few minutes. The steak must be well-browned on the outside but remain rare inside, with an internal temperature around 125°F (52°C). It is seasoned only with coarse sea salt after cooking and traditionally served with a drizzle of extra virgin olive oil and freshly ground black pepper.

Can I order my fiorentina well-done?

Requesting a bistecca fiorentina cooked beyond rare or medium-rare goes against Florentine tradition and might earn you disapproving looks from purists. The authentic preparation demands rare cooking to preserve the tenderness and natural flavors of the high-quality meat, particularly when using lean Chianina beef. Overcooking this premium cut results in tougher meat that loses its characteristic texture and flavor profile.

What sides are traditionally served with fiorentina?

Bistecca alla fiorentina is often accompanied by Tuscan cannellini beans cooked with olive oil and a touch of lemon, alongside a glass of quality Tuscan wine. The steak is typically served on a wooden cutting board or tray that maintains its warmth—never on metal—and then sliced into thin portions directly by diners at the table.

What's the difference between the T-bone and Porterhouse cuts?

The difference lies in the size of the fillet: as you move toward the front of the animal, the fillet becomes smaller. The T-bone fiorentina features a smaller fillet and wider sirloin, representing the "leaner" version, while the Porterhouse contains a larger fillet portion. Both cuts offer distinct pleasures—the fillet melts like butter while the sirloin provides a more tactile, chewy texture with richer flavor.