Italy · City guide
Emilian butchers and trattorias. 8 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Steakhouse near the airport combining American low-and-slow barbecue with Emilian cooking and a large dry-ageing display; two 'flames' and best service award from…
Steakhouse
Central bisteccheria near the Two Towers with a wide selection of beef from several countries, including Japan.
Steakhouse
Restaurant a few minutes from the centre serving Bolognese pasta and Limousine and dry-aged beef supplied by Macelleria Agnoletto & Bignami, cooked over embers.
Steakhouse
Apulian-style braceria with a butcher's counter where diners pick their meat by weight, including fiorentina and costata, to be grilled in the open kitchen.
Steakhouse
Grill restaurant of the local 051 group on a small square off Via Castiglione, formerly the Café de Paris, serving Florentine steaks, tagliata and other…
Steakhouse
Family-run trattoria in the San Donato district that since 2000 has focused on grilled meats, including Florentine steak, picanha and a wide choice of national and…
Steakhouse
All-day café, bar and restaurant on Piazza Aldrovandi with a grill section serving Florentine steaks, tomahawks and tagliata from Italian beef aged around 40-50 days,…
Cook at home
Butcher & supplier
Third-generation butcher in the Quadrilatero market district, active since 1951, with dry-ageing and a small kitchen.
Butcher & supplier
Butcher in Bologna's Mercato delle Erbe for over 20 years, registered with the Coalvi Piedmontese beef consortium.
Butcher & supplier
Gourmet butcher in the historic centre, run since 2016 in the former Macelleria Comani.
Butcher & supplier
Historic city-centre butcher on Via Galliera, family-run for about 70 years, selling beef aged in the Bolognese tradition alongside artisan cured meats and cheeses.
Local tips
Cut about three fingers thick, seared hard on each side and stood on the bone to finish. It is not served well done.
An ancient Tuscan breed, one of the largest cattle breeds in the world.
Piedmont's double-muscled breed. Lean enough to eat raw as carne cruda.