We select mature cows over 48 months from small trusted farmers: every cut carries the name of the farmer and of the farm it came from.
Pietrasanta
mature cow
open butcher's
Our butcher bones, cuts and trims every piece in the dining room, following the French method and the natural grain of the meat.
raw or grilled
Tartare, carpaccio and knife-cut tartare, or the grill: two different ways of telling the story of the same ingredient.
private events
the right place
for your occasion
The room looking onto the main street suits intimate dinners as well as long tables. We build the menu together from the cuts available at the butcher's that day, so every evening has its own path.
let's talkFor corporate dinners and presentations we make the dining room and the butcher's available: a tasting path led by our butchers, with wines chosen from our cellar.
let's talkBirthdays, graduations and anniversaries: we choose the right cut for the number of guests, from a sharing ribeye to knife-cut tartare served at the table. Tell us in advance and we will prepare everything.
let's talk
