Culinary Stops

Italian Butcher Dario Cecchini's Restaurants

By FDL on

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Italian Butcher Dario Cecchini's Restaurants

To call him simply a butcher, at this point, would be an enormous understatement. Dario Cecchini has taken the expertise and passionate philosophy that has been the credo of his family’s long-standing Florentine butchery, and applied to three different eateries, each with its own individual atmosphere, mood, and menu.

Let’s start with his most “casual” of enterprises, a Tuscan alternative to fast-food, and work our way “upwards” in terms of menu and price range. The common denominator amongst all of Cecchini’s proposals, however, is conscious, committed, and carnivorous fine-dining.  “Dario’s wine” is served (and usually included in the fixed price), but if customers prefer to bring their own bottle, they are welcome to do so free of charge. In the picture you see the his signage created by Folon.

As he himself declares on his site, «It can be done». And done it he has: with two very reasonably-priced menus (of either 10 or 20 euros), Cecchini is offering his version of “fast food” without sacrificing authenticity or taste. Open only at lunchtime, and with no reservations, customers can opt for the Dario + menu consisting of: a 250g beef medallion in a breaded crust, potatoes with garlic and sage, onions and seasonal vegetables, their homemade sauces, Tuscan bread and mineral water. Instead, the "Accoglienza" (which translates to “Welcoming") menu, costs double but is still a culinary bargain: fresh crudités, Chianti beef “sushi”, pork loin, his own special meatloaf with a “bold” sauce, Tuscan bread and mineral water.

Via XX Luglio 11, Panzano in Chianti (Florence)
Hours: Monday-Saturday: noon-3pm
Tel: +39 055 852020 (doesn’t accept reservations)
Website Dario +

As the name implies, the “steak workshop” is the place to go if you want to eat a Florentine steak the way it was truly intended. Not for people of meagre appetite, Cecchini urges patrons to arrive “punctual and with an empty stomach”. Continuing with his fixed menu formula, 50 euros comprises everything from carpaccio starters to enormous cuts of steak to crudités to potatoes to beans, bread, wine, water, cake, coffee and grappa to help you digest. If you’re going to do a Florentine steak, you might as well put yourself in the capable hands of the Master butcher.

Via XX Luglio 11, Panzano in Chianti (Florence)
Hours: Tuesday, Friday, Saturday at 8pm; Sunday at 1pm
Tel: +39 055 852176 (Reservations strongly suggested)
Website Officina della bistecca

Plan on spending at least two hours, from start to finish, while delighting in what Cecchini considers the true “butcher’s kitchen”. Diners all eat together at a common table and the 30 euro set menu includes six different meat courses (which vary according to the chef’s larder and never include steaks), plus seasonal vegetable side dishes, Tuscan white beans and bread, wine, cake, coffee and grappa. 

Via Chiantigiana 5, Panzano in Chianti (Florence)
Hours: Thursday-Saturday, seatings at 7pm or 9pm; Sunday seatings at 1pm only
Tel:+39 055 852727 (Reservations strongly suggested)
Website Solociccia


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