Steaks
The Florentine Steak in Florence - Our StoryFlorence is the undisputed home of the Bistecca alla Fiorentina, the queen of Tuscan grilled meats—and at our restaurant, you can savor the best Florentine steak in Florence.
Legend has it that this iconic dish was born on August 10 in the 16th century during the feast of San Lorenzo, patron saint of the Medici family. In that era of prosperity, with merchants from around the world—just like today’s tourists near the Duomo—English knights acclaimed the premium Chianina beef by shouting “beef steak”!
Florentines soon turned it into “bistecca,” much like they adapted roast beef into “rosbiffe.” Today at Regina Bistecca, we serve it charcoal-grilled, at least “three fingers” thick, and aged for 21 days—perfect for connoisseurs, as members of the Accademia della Fiorentina.
Discover our Bistecca alla Fiorentina menus featuring Chianina IGP white veal from the Apennines or our premium selection.
Book your table now to enjoy it just steps from the Duomo in the heart of Florence.
Legend has it that this iconic dish was born on August 10 in the 16th century during the feast of San Lorenzo, patron saint of the Medici family. In that era of prosperity, with merchants from around the world—just like today’s tourists near the Duomo—English knights acclaimed the premium Chianina beef by shouting “beef steak”!
Florentines soon turned it into “bistecca,” much like they adapted roast beef into “rosbiffe.” Today at Regina Bistecca, we serve it charcoal-grilled, at least “three fingers” thick, and aged for 21 days—perfect for connoisseurs, as members of the Accademia della Fiorentina.
Discover our Bistecca alla Fiorentina menus featuring Chianina IGP white veal from the Apennines or our premium selection.
Book your table now to enjoy it just steps from the Duomo in the heart of Florence.
 Consorzio di Tutela Vitellone Bianco Appennino Centrale
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 Indicazione Geografica Protetta
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 Accademia della Fiorentina
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So we want to cook and serve!
All the selected cuts are “scottone”, female animals that are less than 24 months old and have never had calves.
The meat is matured for 21 days, each cut is presented with its receipt of origin/weight/price and then the steaks are cooked on a fiery carbon grill.
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