Steak House 392 In Chieti

05/05/2026: The meat was excellent, although I personally would prefer it to be brought pre-cooked to the table rather than using the lava stone, which creates a smoke worthy of the best fogs in the Po Valley. The service was okay, the young man was very friendly, the other a little less so. The price was too high, also because they don't weigh the amount of meat requested in front of the customer, so everything is done a bit by eye.

10/02/2026: 01/26. I must admit it wasn't easy to write a review because it was almost an experience... I went with friends who already knew the place; they'd given me a heads-up... But actually experiencing it is another matter entirely. The place is minimal and not exactly tidy, but it's the substance that counts. After we sat down in a heated outdoor terrace with an extractor hood over the table, the owner arrived. He's a real insider. He tries to figure out what you're made of—or rather, what kind of meat—and then he'll tell you his opinion. If you're not very knowledgeable, it's best to trust him and his advice. We had an appetizer where we tasted literally everything, and then moved on to the meat, which, in our case, included a South American breed cooked whole and a Polish beef seared and "reheated" on the provided grill. The cuts are definitely top-notch, and there's so much to choose from, so much so that it becomes difficult to choose. We overdid it with the appetizers and raw fish, so I, at least, didn't fully enjoy the subsequent cuts. I recommend just a taste at the beginning, or getting straight to the point. The menu is very simple: prices are listed on one side, and cuts and sample dishes on the other. Just ask for the correct weight. In closing, I'll just say that you'll have to go there to form your own opinion; the best reviews don't tell the whole story. My advice is that there's plenty of room for improvement in the quality of the service.