The story
Nestled along the river in Montelupo Fiorentino, Antica Trattoria del Turbone is a traditional Tuscan trattoria that earns its 4.4-star reputation through creative, well-studied meat dishes. As creator Braciamiancora notes, it offers "a rustic setting with a beautiful outdoor patio by the river," blending old‑world charm with an open-kitchen energy that feels both family‑friendly and refined.
The menu pushes beyond classic bistecca: the hibiscus‑aged Angus Frollato nel Burro e nell'Ibiscus, the Wagyu Fritto, and the Bistecca di Yak e Bufala showcase a kitchen that respects tradition while daring to innovate. Braciamiancora’s standout moment praises the combination of familiar trattoria warmth with dishes that are "creative, well-studied"—a balance that makes this local spot worth seeking out.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the Wagyu fritto, calling it a transcendent bite of crispy, melt-in-your-mouth luxury. The overall vibe is one of rustic, soulful perfection, where every dish feels like a loving tribute to Italian tradition.
“This is wagyu fried — a provocative dish because you're frying a meat that's already fatty. It comes with a panko breading, a secret sauce, and a teriyaki mayonnaise with onion. The breading gives it crunchiness, and the onion cuts the fat. It's not an aggressive fry — it's not greasy. It's a well-thought-out dish, not thrown together. I've never had fried wagyu before, and it passes the test. It costs €30, so it's accessible to everyone.”
What creators say
1 creator has covered Antica Trattoria del Turbone. Most active: Braciamiancora
- Loved
Braciamiancora
Fried Wagyu in the Kingdom of Chianina · @ 0:34
A traditional Tuscan trattoria that stands out with creative, well-studied meat dishes like hibiscus-aged steak and fried wagyu, all in a rustic setting with a beautiful outdoor patio by the river.
Dishes mentioned
Angus Frollato nel Burro e nell'Ibiscus
This is a Black Angus sirloin aged in butter and hibiscus, cooked over the coals rare. The aging gives the meat a very gentle, refined touch — it's not an aggressive steak. I recommend eating it in a quiet, relaxed setting with a friend or partner, not with a big noisy table, because you'll miss the subtle brushstroke of refinement. It's very good, the most delicate and refined of the three dishes I tried.
Wagyu Fritto
This is wagyu fried — a provocative dish because you're frying a meat that's already fatty. It comes with a panko breading, a secret sauce, and a teriyaki mayonnaise with onion. The breading gives it crunchiness, and the onion cuts the fat. It's not an aggressive fry — it's not greasy. It's a well-thought-out dish, not thrown together. I've never had fried wagyu before, and it passes the test. It costs €30, so it's accessible to everyone.
Bistecca di Yak e Bufala
This is a cross between yak and water buffalo — I've never found this before in my 7-8 years of traveling the world hunting steaks. It's not an overly strong or aggressive steak, not like Spanish or Portuguese beef. It's not anonymous either, like Chianina can sometimes be. It has a bit of internal fat, it's very mineral — it's like eating a flavorful meat with mineral water in your mouth. It has personality, it doesn't bore you, and you could easily eat a kilo. I brushed it with its own melted fat and added Maldon salt — incredible.