The story
In the heart of Campobasso, Braciamiancora offers a decidedly bold proposition: top-quality meats and traditional Molise antipasti, served in a rustic setting with an open kitchen. The restaurant has earned a 4.4-star rating, with one creator calling it a "legendary grill restaurant" that combines its steakhouse focus with a passionate owner who educates diners on the art of grilling. The experience is described as both welcoming and lively, with counter seating for live cooking.
The menu leans heavily on local tradition and premium cuts. Highlights from the creator’s review include a Carpaccio di Bistecca, Tartare di Fassona con Cipolla Caramellata e Stracciata, and a Bistecca di Wagyu Australia. More rustic dishes like Cicoli con Paparule e Peperoncini, Torcinello Molisano, and Pizza con Minestra round out a meal that feels both celebratory and grounded. It’s a place where Molise’s culinary identity meets serious grilling.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the pristine Ovuli crudi, a standout dish that captures the restaurant's essence. The overall vibe is one of rustic, ingredient-driven warmth, making every bite feel both simple and extraordinary.
“These are ovuli mushrooms, served raw. You can taste all the forests of Molise in them. I'm obsessed — I ate the whole plate myself. They brought me another portion. Remarkable.”
What creators say
1 creator has covered Braciamiancora. Most active: Braciamiancora
- Loved
Braciamiancora
Molise exists and grills STEAKS for €200! A legendary grill restaurant in Campobasso. · @ 0:58
A legendary steakhouse in Campobasso that combines top-quality meats with traditional Molise antipasti, all in a rustic, welcoming atmosphere with an open kitchen and a passionate owner who educates his customers on the art of grilling.
Dishes mentioned
Carpaccio di Bistecca
This is the carpaccio of the steak — they take the tougher part of the meat that would need longer cooking and slice it raw. It's from a Dexter cow, a small breed that works perfectly for this preparation. Soft, tasty, a great start. I love the idea.
Prosciutto Doppia Stagionatura
This prosciutto has a double aging — it also spent time in a cave. You can really taste that we're in a rustic region. It's excellent.
Ovuli Crudi
These are ovuli mushrooms, served raw. You can taste all the forests of Molise in them. I'm obsessed — I ate the whole plate myself. They brought me another portion. Remarkable.
Tartare di Fassona con Cipolla Caramellata e Stracciata
This is a Fassona tartare with caramelized onion and stracciata cheese. Simple, a great classic with two tasty elements. The texture and consistency are right. Good. There's also some salt on the side if you want to add. I think when Mother Nature invented Fassona, she invented it to make tartares and battuti — that's its purpose. Stunning.
Arrosticini di Agnello
These are handmade lamb arrosticini — shoulder and leg of lamb, deboned, for an XXL version. I'd call it an arrosticione. They're much stronger than the Abruzzo arrosticino, a completely different thing. Good, but I prefer the Abruzzo one.