The myth of ‘fiorentina steak’ with nine must to see restaurants in Florence
The word bistecca was invented by us Florentines, who have a habit of Italianizing foreign words by adding a vowel at the end and doubling the consonants. And so, beef-steak became bistecca.Even a pork or veal chop with the bone is technically a bistecca. But theFiorentinais another thing altogether. The Fiorentinais a beef steak from a fully-grown Tuscan bovine, cut 3 to 4-fingers thick from the loin area and cooked rare over a wood or charcoal fire.This definition says it all. Details and variants, however, make the difference. Scroll down our best of!
And if you want to discover even more about this iconic dish and other its excellent representatives in Florence but not only, click here and buy our book: La Fiorentina. True steak hosts, butchers and wines
One of the city’s oldest and best-known buche. The kitchen is on show, a typical Tuscan and country atmosphere.
Trattoria dei 13 Gobbi
Set in the heart of downtown Florence, in an old building, the restaurant offers genuine traditional Tuscan cooking.
Trattoria da Sostanza detto il Troia
The most typical Trattoria in Florence. In addition to the classic Florentine-style steak, the must tries are artichoke pie and butter chicken breast.
This buca is based in the sixteenth-century Palazzo Niccolini and counts celebrities such as Anthony Hopkins, Justin Bieber, Kirsten Dunst, Andrea Bocelli.
Regina Bistecca al Duomo
Only a few steps from the Duomo, a temple of steak, obviously Florentine - strictly rare and grilled over hot embers.
All'antico Ristoro di Cambi
A trattoria that keeps alive its tradition of typical Tuscan cuisine where professionalism and service friendliness are real strengths and the customer feels at home.
In Florence they are called buche: basement workshops converted into wine cellars and then restaurants serving simple, traditional Florentine dishes.
Trattoria da Burde
A culinary crossing point for those who live in Florence or go there, in a Via Pistoiese far from the historic center of the city, a meal at Burde means eating Tuscany.
Run by the same family since 1945, this is one of Florence’s most typical restaurants, frequented by both locals and tourists.
Ristorante Frescobaldi Firenze
It is the new restaurant by Frescobaldi, one of Italy’s most prestigious wineries. Chef Roberto Reatini offers traditional Tuscan dishes with a contemporary twist.