The story
Braciamiancora is a Matera steakhouse that wears its convictions on its sleeve—namely, its refusal to serve well-done steak. One creator captured the spirit perfectly, dubbing it “THE restaurant that DOESN'T SERVE WELL DONE STEAKS” and praising its “excellent aged meats.” The menu reflects this philosophy with cuts like Bistecca Angus Extra Premium, alongside a celebrated Zito al Ragù featuring salsiccione, cotenna, and braciola.
Set in a rustic-modern space with an open kitchen and counter seating, the vibe is no-frills yet polished. Fans also highlight the Carpaccio di Filetto with fiore di cappero and a Tartare di Manzo dressed with orio 23 carati and salsa winc. A 4.1 rating and a passionate team make this local spot a memorable stop for steak purists—provided you don’t ask for it well done.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Bistecca angus extra premium, calling it a standout. The overall vibe is one of warm, carnivorous satisfaction with expertly grilled, high-quality cuts.
“This is an Angus Extra Premium, well-marbled and aged. Rafa grilled it perfectly — it arrived on a small brazier with a warm plate, so the meat stays at the right temperature. The steak is noble, elegant, powerful — a lot of personality. It's not a beginner's steak; it's a mature steak with great character. The cooking is perfect, like butter. I love that they refuse to serve well-done meat here — this is how beef should be eaten, rare, to appreciate all the organoleptic qualities.”
What creators say
1 creator has covered Braciamiancora. Most active: Braciamiancora
- Loved
Braciamiancora
THE restaurant that DOESN'T SERVE WELL DONE STEAKS · @ 0:17
A unique steakhouse in Nocera Superiore that refuses to serve well-done steak, offering excellent aged meats and a memorable ragù, with a passionate team and a great atmosphere.
Dishes mentioned
Carpaccio di Filetto con Fiore di Cappero, Rucola, Parmigiano 36 Mesi
This carpaccio is made with filet mignon, topped with caper flower, arugula, and 36-month-aged Parmigiano. It's dressed simply with oil and a bit of lemon — actually, I think it's missing the lemon. Without lemon, you can't really call it carpaccio; the acidic part should marinate the meat. I would have added some lemon zest to balance it. Overall, it's decent but not perfect.
Tartare di Manzo con Orio 23 Carati, Salsa Winc e Olio
This beef tartare is made with Orio 23-carat beef, a wine sauce, and a bit of oil. I love tartares where the ingredients don't overpower the meat. This one could be considered an entry-level tartare — good for someone who's afraid of raw meat. Overall, it's a 6.5 to 7 out of 10. There's a mix of spices, but nothing too bold.
Zito al Ragù con Salsiccione, Cotenna e Braciola
This is the classic zito pasta — a long, smooth tube, like a rigatoni without the ridges, stretched out. The ragù is made with braciola (rolled beef with salt, pepper, and garlic), cotenna (pork rind), and salsiccione (a local sausage with pork meat and rind, very flavorful). It's cooked with a classic Neapolitan ragù, lots of tomato, and their magic touches. This ragù is incredible, guys — it's like a hug from 250 affectionate grandmothers. The pasta is perfect, and the combination is moving. I give it a 10 out of 10.
Bistecca Angus Extra Premium
This is an Angus Extra Premium, well-marbled and aged. Rafa grilled it perfectly — it arrived on a small brazier with a warm plate, so the meat stays at the right temperature. The steak is noble, elegant, powerful — a lot of personality. It's not a beginner's steak; it's a mature steak with great character. The cooking is perfect, like butter. I love that they refuse to serve well-done meat here — this is how beef should be eaten, rare, to appreciate all the organoleptic qualities.