When you visit Florence, there’s one must-eat specialty: bistecca alla fiorentina.
I’ve heard there are things you should know before ordering bistecca. Is that true?
Yes. To truly enjoy bistecca in Florence, a few tips in advance go a long way.
This guide covers the key pointers you should know to avoid disappointments—from portioning and pricing to doneness and smart ordering.
What Is Bistecca alla Fiorentina?
Bistecca alla fiorentina is Tuscany’s iconic T-bone steak—thick-cut, fire-grilled, and famously juicy. Locals simply call it “bistecca.”
It’s usually from the Tuscan Chianina breed—among the world’s largest cattle, depicted since ancient Roman times. The meat is lean, tender, and known for relatively low cholesterol.
With the central bone dividing sirloin on one side and tenderloin on the other, you get two premium cuts in one steak. In Florence, the extra-thick slab is seasoned simply with salt and pepper and cooked slowly over open flame.
Sold by Weight—Usually 1 kg and Up
Bistecca is commonly served at 1 kg or more. Staff will show you the available blocks and you choose the size to be grilled. Pricing is often calculated per 100 g.
For example, a server might say:
Server: “We have 1.5 kg, 2 kg, and 3.5 kg cuts—what would you like?”
Always confirm the weight and final price before ordering—or the bill may surprise you.
As a rough guide, €50–60 per kg is a typical Florence price point (as of 2024).
If you’re a small group or on a tighter budget, tell the server you’d prefer a smaller cut. Note: due to how it’s cooked, some restaurants won’t accept orders under 1 kg.
Doneness: “Sangue” Is the Tradition
In Florence, bistecca is traditionally served sangue—literally “bloody,” i.e., very rare. This brings out maximum juiciness and beef flavor.
Ordering medium or well-done may be refused at purist spots. Be prepared: bistecca here is essentially very rare beef.
I’ve never personally heard of upset stomachs from bistecca, but if you’re concerned, ask (no promises) about a slightly longer cook—or choose another dish.
Enjoy the Side Dishes
Classic Tuscan sides pair beautifully with bistecca. Top picks:
- Grilled vegetables: simple seasoning that lets the steak shine.
- Stewed cannellini beans: a rustic Tuscan staple.
- Roast potatoes: crisp outside, a nice contrast to tender beef.
And don’t forget the wine—Tuscan reds like Chianti or Brunello are naturals with bistecca.
Book Popular Restaurants
If you’re aiming for the famous places, reservations are essential.
Locals love them—and so do travelers from all over—so walk-ins are often tough.
That said, Italians dine late, typically after 8 pm. If you try right at opening (~6 pm), you might luck out without a booking. Just don’t show up at peak time without a reservation and expect a table.
Related reading: 5 Affordable Restaurants Locals Love
Tips for Enjoying Bistecca
Your first bistecca will likely wow you with both volume and flavor. Savor the balance of fat and lean, the charred exterior, and the juicy interior.
For first-timers, don’t over-order sides—focus on the steak. And if you can’t finish, ask whether they can pack leftovers to go.
Wrap-Up: How to Get the Most Out of Bistecca
Bistecca alla fiorentina is a must-try in Florence.
Understand the portioning, pricing, and doneness traditions beforehand and you’ll enjoy it with confidence.
Here’s to an unforgettable bistecca experience on your Florence trip!