The story
Tucked into a narrow alley near Florence’s historic center, Buca Lapi is the kind of old-school trattoria that feels like a secret worth keeping. Gambero Rosso calls it home to “one of the best bistecca alla Fiorentina in Florence,” and the reverence is earned. The restaurant’s signature dish relies on top-quality Chianina beef, aged 24 days, then grilled over olive wood charcoal in an open kitchen that lets the smoke and sizzle do the talking.
That dedication to tradition extends beyond the plate. Housed in a historic building, Buca Lapi leans into its local-spot charm: no fuss, just fire and meat. The bistecca arrives charred on the outside, rosy within, and carved tableside with a simple flourish. It’s a straight-ahead, distinctly Florentine experience—one that proves the best stories are often told in a single, perfectly cooked cut.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers at Buca Lapi rave about the legendary Bistecca alla Fiorentina, calling it a masterful, buttery cut. The overall vibe is one of rustic, carnivorous joy, where simplicity and quality reign supreme.
“This is the real bistecca alla Fiorentina. The secret is in the cut — we use the strip steak section, not the T-bone, because it's more tender and richer. The beef is Chianina, aged for 24 days, which gives it that dark, rich, meaty flavor. We cook it on a slope grill with olive wood charcoal, never salting it before cooking to keep it moist. Then we finish it upright for five minutes so the inside warms through without overcooking. The result is perfectly rare, incredibly tender, and full of flavor. I'd say this is one of the best steaks I've ever had.”
What creators say
1 creator has covered Buca Lapi. Most active: Gambero Rosso
- Gambero RossoLoved
In questo ristorante cucinano una delle migliori bistecche alla Fiorentina di Firenze · @ 0:02
Buca Lapi is a historic Florentine restaurant that serves what I consider one of the best bistecca alla Fiorentina I've ever had, using top-quality Chianina beef aged 24 days and cooked with traditional techniques on an olive wood charcoal grill.
Dishes mentioned
Bistecca alla Fiorentina
This is the real bistecca alla Fiorentina. The secret is in the cut — we use the strip steak section, not the T-bone, because it's more tender and richer. The beef is Chianina, aged for 24 days, which gives it that dark, rich, meaty flavor. We cook it on a slope grill with olive wood charcoal, never salting it before cooking to keep it moist. Then we finish it upright for five minutes so the inside warms through without overcooking. The result is perfectly rare, incredibly tender, and full of flavor. I'd say this is one of the best steaks I've ever had.
