Officina Della Bistecca In Greve in chianti

I had the opportunity to visit this butcher's shop, known nationally and beyond, during lunch at the Officina della Bistecca, a restaurant where Dario Cecchini offers cuts of meat selected by him; the experience begins in this shop, where you are welcomed with a good glass of wine and crostini with Chianti butter (flavoured lard), and then continues in the restaurant opposite. The owner is courteous in stopping by to greet and exchange a few words with guests; in the meantime you get lost among the many specialties on offer, perceiving the history, tradition and passion that permeate this butcher's shop. Exclusive vacuum-packed cuts, sauces and other typical preparations in jars such as Carne in Galera, Peposo and Francesina are available; in addition to meat specialties, other selected products are available such as Pasta, Beer, Wine and Extra Virgin Olive Oil. After lunch, before leaving Panzano, we stopped to buy some products for ourselves and our loved ones; the prices are not low but the quality is guaranteed. Definitely worth visiting, a small gem among the many beauties of Chianti.

I arrived at lunch prepared and full of expectations, in fact I had seen several videos about the butcher's shop. As soon as we arrived we were greeted by a small crowd, the diners were in fact flocking to the street in front of the butcher's shop to enjoy the aperitif based on lard crostini or wild boar and Chianti pâté. The lard crouton filled the mouth while remaining delicate and the drinkable wine made it even easier to drink. At 12.30 sharp Dario himself rang the bell and called back with his funny and picturesque ways. Once seated at the table we had the opportunity to taste some of their dips, all based on fresh vegetables. After a very short wait, the queen of lunch arrived at the table: meat. It all started with a well-seasoned and enhanced tartare which in terms of consistency, flavor and taste was one of the best (if not the best) of my life. We then continued with the ass carpaccio, also to my liking with extremely soft meat. Then came the sniper cuts, all of great quality and with an incredible flavour. We then continued with the Panzanese steak, a fibrous and tasty but never tough meat, one of my favorite cuts, and then concluded with the Florentine steak. I have never eaten a Florentine steak of this goodness and above all cooked in that way. The meal then concluded with coffee, vin santo and oil cake, the latter in particular was incredibly good. In short, I recommend everyone to go there at least once in their life to enjoy the highest quality meat combined with a convivial and at times absurd atmosphere.

Top!! I'm very satisfied. The meat is very high quality. Staff is very friendly

Environment for strong stomachs. Fat to the nth degree. Convivial tables in front of a huge grill that churns out beef of various cuts. Sparse and friendly service and environment, seasoned with strong flavors and low-cost wine. The "carnivorous" gastronomic offer is good, the rest is tipped.

Spent €50, nothing special, I eat 1.5 kg, just a few samples

This is an ancient butcher's shop located in Panzano in the heart of Chianti, famous throughout much of Italy and not only for the quality of the meat and the care. And that's what I found during my visit

What can I say, Cecchini is an exceptional place and owner, I highly recommend it

After a month in which I tried to book, I finally succeeded last Monday and at 7.00 pm I was already there after an hour's drive from Florence The iconic places seen on social media come to life and the guests begin to have an aperitif with lard croutons, while the flasks of wine generously begin to fill the glasses An unusual cold grips you, perhaps it's better to stay inside and while you wait to go up to the dining room, the pre-dinner conviviality continues. Around 8.00 pm they invite us to go up an internal staircase to the butcher's shop, narrow and steep, one at a time You expect a huge room, but instead it is a living room in an apartment, long and not very wide, once you sit down, no one passes by, but you went there to eat, not to go around the rooms of the apartment The ritual begins and we begin to socialize, on my right an American family, he is a Chef from Boston, with his twenty-year-old son, she is from New York, friendly To my left a couple from Singapore followed by 2 beautiful doctors from Palermo While the embers change colour, you hear the meat sizzling on the grill, then the tastings of the various types of cuts begin, we tasted the whole range of meats, from the tartare to the Florentine, prepare the side dishes, small bowls of beans, garlic and sage and potato with paper bag under the ashes that everyone seasons as they like with the legendary salt or with the lard they brought jars of The only flaw in my opinion is that since Dario was not there, who only arrived at the end of the dinner to say hello, there was no narration of what was roasting on the grill, it would have been nice to describe the cut that was about to be tasted, in addition to the fact that the meat which is inevitably rare and cooked to perfection, unfortunately always arrives cold at the table, it would be enough to serve it on trays kept warm, too bad!

Si va per fare in esperienza , se si vuole alzarsi con la pancia strapiena no, non che non si mangi o si mangi poco lungi da me dire questa cosa, tutto ottimo personale gentilissimo, all inizio della cena Dario Cecchini viene a dare il benvenuto a tutti i suoi ospiti. Caffè con una moka gigante favoloso per non parlare della torta all olio offerta più volte. L unico appunto che posso fare che si potrebbe fare ogni tanto un ripasso con le portate se magari qualche commensale ha apprezzato molto e ne vorrebbe di Più. Comunque consigliato e da provare!

If you enjoy excellent cooked meat, you need to visit Officina della Bistecca. I have known Chef Cecchini since 2002 and this restaurant is the culmination of his expertise in beef from Tuscany. You will sit at a communal table and be served an eight main course meal with sides. If you are not a carnivore, then choose someplace else. If you are ready for a meat experience like no other, you have chosen well. I have been visiting Chef Cecchini's places for over 20 years and the food, I can say as a fellow chef, is excellent. This is an experience not to be missed.