Bistecca Menu 2026: Italian Steakhouse, Pasta & Bistecca alla Fiorentina

Bistecca alla fiorentina (Florentine steak) is one of Italy's most iconic dishes — a massive T-bone or porterhouse steak from the Chianina or Maremmana breed of cattle, traditionally from Tuscany. It is cut at least 3–4 centimetres thick (often 1.5 kg or more), grilled over a very hot wood or charcoal fire, and served al sangue (very rare to rare). The outside is deeply charred while the interior remains cool and crimson. It is seasoned simply with coarse salt, black pepper and a drizzle of extra-virgin olive oil after cooking — never sauces. At Bistecca, the fiorentina is carved tableside and priced per person for two, at approximately $110 per person.

Bistecca's steaks are grilled over wood or high-heat charcoal, following Italian steakhouse tradition. The bistecca alla fiorentina is always served rare (al sangue) — this is non-negotiable in the Florentine tradition; ordering it more than medium-rare is considered improper and the kitchen may politely decline. Other cuts on the menu (filet, ribeye, strip, tagliata) can be prepared to your specification, though the kitchen recommends rare to medium-rare for all dry-aged beef to preserve the flavour developed during the aging process.

Bistecca's pasta (primi) section is a genuine Italian steakhouse highlight. The most celebrated dishes are the Tagliatelle al Ragù ($24) — handmade egg tagliatelle with a slow-braised Bolognese made from beef and pork — and the Pici Cacio e Pepe ($22), thick hand-rolled Tuscan pici with Pecorino Romano and cracked black pepper. The Spaghetti alle Vongole ($28) is the standout seafood pasta. For vegetarians, the Risotto ai Funghi ($26) with porcini and wild mushrooms is consistently praised.

Yes. While Bistecca is a steakhouse, it has a solid selection of vegetarian dishes. In the antipasti section, Burrata con Pomodori ($18) and Bruschetta al Pomodoro ($14, vegan) are popular starters. In the primi section, Pici Cacio e Pepe ($22), Risotto ai Funghi ($26) and Gnocchi al Gorgonzola ($24) are all vegetarian. All four contorni (sides) are vegan: Patate al Forno, Spinaci Saltati, Funghi Trifolati and Fagioli Cannellini. All dolci (desserts) are vegetarian.

The classic Italian pairing for bistecca alla fiorentina is Chianti Classico — a Sangiovese-based red from the hills between Florence and Siena. Bistecca offers it by the glass for $18. For those who want more power and structure, Barolo ($24/glass) — made from the Nebbiolo grape in Piedmont — is Italy's most celebrated red and matches the weight of a large Fiorentina magnificently. Both wines are Italian in origin, which is traditional. Lighter options include Prosecco ($14) as an aperitivo before the meal. The full wine list includes Italian regional bottles and a selection of Supertuscans for larger tables.

Reservations are strongly recommended, especially for dinner service and weekend evenings. The bistecca alla fiorentina is a popular tableside carving event and demand for the experience is high. Parties of four or more should always book in advance. Walk-ins may be available at the bar or for off-peak lunch service, but availability is limited. Visit bistecca.com or call the restaurant directly to secure your table.