Italy · City guide
Wood-fired grills and old-market butchers. 10 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
Basement steakhouse in Prati with large ageing cabinets of beef from around the world and home of a dry-ageing academy; also named best tartare in Braciamiancora's 2026…
Steakhouse
Glass-walled meat restaurant open seven days a week, serving tagliate, filets and steaks from several countries; one 'flame' in Braciamiancora's 2026 ranking.
Steakhouse
Combined butcher, deli and restaurant near the Pyramid of Cestius where cuts from the shop counter are aged and cooked in a broiler or at low temperature.
Steakhouse
Modern meat restaurant near the Vatican with a large garden, serving rotating premium Italian and foreign cuts from an open grill.
Steakhouse
Family-run steakhouse off the ring road with a wide range of Italian and international cuts, including dry-aged selections.
Steakhouse
Meat restaurant on the Via Appia Nuova with a garden and a menu of beef from Italy and abroad, from Chianina to Japanese Wagyu.
Steakhouse
Rustic-elegant braceria serving tagliata on soapstone and international cuts cooked on a professional grill.
Steakhouse
Evening steakhouse sourcing cuts from farms on several continents, also serving burgers.
Steakhouse
Family-style steakhouse in south Rome run by Sardinian-born host Umberto Frau, with a dedicated meat list describing each cut's origin.
Steakhouse
Long-running Roman bisteccheria where diners pick cuts from the meat counter, sourced from Italy, South America and northern Europe.
Cook at home
Butcher & supplier
Historic butcher near the Pantheon founded in the early 1900s, offering certified premium meats and same-day delivery across Rome.
Butcher & supplier
Market butcher in the Piazza Epiro covered market that dry-ages beef on site and is registered with the Piedmontese breed consortium Coalvi.
Butcher & supplier
Family butcher and gourmet shop in the Tuscolano district run by Roberto Liberati, known for traceable beef from small, largely organic farms and long ageing of…
Butcher & supplier
Historic butcher on Via di Ripetta, trading since 1888 and run by master butcher Annibale Mastroddi since the 1960s, offering beef, veal, pork, poultry and Lazio lamb.
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.