Steakhouse · Camucia di Cortona
Thirteen cattle breeds from eleven countries, dry-aged from 30 to 90 days and cooked over live fire, before your eyes. A trip around the world, by the ounce.
Around the world, cut after cut
From Valdichiana to Japan, by way of New Zealand: tap the highlighted countries on the globe and discover every cut waiting for you at the restaurant!
Drag to rotate · tap a lit country
11 origins · 13 breeds
Choose an origin
Tap a lit country on the globe or a tile above: the breed, dry-aging and price will appear.
The venue · Camucia di Cortona
A dining room finished down to the detail, an atmosphere of its own, soft light, the fire burning in the corner. Pasta, desserts and the schiacciata that comes with them are all made in house, day by day, alongside a selection of the best wines from Tuscany and beyond.
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The craft · dry-aging
The same Chianina, three different dry-agings. Pick the period and watch the meat change: from the clean flavour of 30 days to the tertiary aromas of 90. It’s one of the things we’re proudest of.
Classic balance: fibre still firm, clean flavour of meat and iron. Notes of hay and cereals, very sweet fat. The Florentine as you know it.
The supply chain · certifications
An entire wall of the restaurant is given over to the certifications of our cuts, every one traced back to its origin. Ask our staff for anything you’d like to know!
Protected Geographical Indication · European Union
It’s the European mark our Chianina travels under: breed, farming area and feed are set by a production standard and verified by an independent inspection body.
Consortium of Fine Italian-Breed Beef Producers
The mark of the consortium that protects the Italian white breeds: it identifies animals raised to the production standard and tracks them from the farm to the counter.
Housemade · from Tuscany
You come for Tuscan beef at its highest level. But Tuscany, here, is in every dish: pasta hand-rolled every morning, Valdichiana aglione garlic, desserts born from the produce of the villages around us. Whichever way you take through the menu, it is authentic Tuscan cooking.
The pasta · hand-rolled every morning
Hand-rolled every morning, cacio e pepe cream, lemon zest and a spoon of matured Chianina tartare.
With Valdichiana aglione garlic: the local sauce, sweet and bold.
The ragù is Chianina: the house breed in the pasta course too.
The welcome appetiser, served with the bread: warm and thin, it opens the table.
And to finish, the desserts · few, seasonal
Mascarpone cream and Tuscan cantucci in place of ladyfingers, bitter cocoa to finish.
Fresh cheese cream, red berries and seasonal coulis.
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Where we are
Via Lauretana 957, 52044 Camucia di Cortona (AR)
A few minutes from Cortona · summer garden
Large free car park
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