Italy · City guide
The home of bistecca alla fiorentina and Chianina butchers. 9 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Florence's oldest restaurant (1880), set in the vaulted cellars of Palazzo Antinori and known for bistecca alla fiorentina grilled over olive-wood embers and served rare.
Steakhouse
Modern bistecca specialist near the Duomo in a former antiquarian bookshop, offering several breeds and ageing periods cooked in a Josper charcoal grill.
Steakhouse
Fourth-generation family trattoria beside San Lorenzo, open for lunch only, with a handwritten daily menu and a well-regarded bistecca.
Steakhouse
Long-established bistecca restaurant (in business since 1953 per guides) just outside the historic centre, where diners are shown the raw cut before grilling.
Steakhouse
Tiny historic trattoria dating to 1869, nicknamed 'Il Troia', serving bistecca in smaller portions alongside its famous butter chicken.
Steakhouse
Family-run Florentine institution with communal tables and hams hanging from the ceiling, offering bistecca à la carte or in a set family-style menu.
Steakhouse
Candle-lit restaurant near Santa Croce known for bistecca and an extensive wine list, at the upper end of Florence's price range.
Steakhouse
Historic cellar restaurant serving bistecca alla fiorentina, including a single-portion option.
Steakhouse
Busy lunch-only trattoria near the Mercato Centrale with shared tables, a Florentine institution for bistecca.
Cook at home
Butcher & supplier
Family butcher inside the Sant'Ambrogio market since 1921, selling bistecca alla fiorentina and other Tuscan cuts, with an online shop.
Butcher & supplier
Butcher stall on the ground floor of the Mercato Centrale di San Lorenzo, noted for good-value bistecca.
Butcher & supplier
Family-run butcher since 1950 near Via de' Tornabuoni, selling only Italian meats including bistecca fiorentina from Limousine or Chianina beef.
Butcher & supplier
Historic butcher and salumificio in the centre since 1929, selling Chianina cuts and bistecca fiorentina alongside its own cured meats, with a grill and sandwich counter.
Local tips
Cut about three fingers thick, seared hard on each side and stood on the bone to finish. It is not served well done.
An ancient Tuscan breed, one of the largest cattle breeds in the world.
Piedmont's double-muscled breed. Lean enough to eat raw as carne cruda.