The story
Just outside Florence, Da Tullio is a historic trattoria that has built a century-old reputation on a single, controversial dish: fried steak. As food creator Sentieri Golosi notes, it’s “la bistecca più discussa della Toscana” — the most debated steak in Tuscany — but delivers a perfect contrast of crispy exterior and tender meat. The experience begins with an antipasto described as “incredibly abundant and varied,” with options like spinach carpaccio and pappa al pomodoro setting the stage.
Service is excellent, and the meal rounds out with well-executed desserts such as cheesecake with strawberries and a chocolate and blackberry crostata. This family-friendly, lively spot requires reservations and rewards meat lovers willing to debate tradition. For those seeking a piece of Tuscan culinary history, Da Tullio delivers a fried steak that manages to be both contentious and undeniably delicious.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Da Tullio’s bistecca fritta earns rapturous praise, a crispy, indulgent triumph that defines the kitchen’s soul. The overall vibe is one of joyful, unpretentious warmth, where every plate feels like a loving embrace.
“Finally I get to taste this goodness. I have to choose which salt to eat it with — there are so many: flower salt, smoked salt, charcoal salt, Maldon salt, Maldon with chili, red salt from Hawaii, yellow salt with lemon, pink Himalayan salt. But first I try it without anything. Wow, it's very good! The crust is crunchy and inside it's like steak — very soft, tender, flavorful. The fat is delicious, you have to be fat to enjoy it. Then I try it with charcoal salt — interesting, it tastes like charcoal. The smoked salt is incredible, I really like it but I put too much so it's salty. The chili salt I don't really taste the chili. The lemon salt I don't taste the lemon. My favorites are the charcoal and smoked salts. The meat is from a Prussian breed — very fatty, well-marbled. They tried over 30 different steaks before choosing this one. The meat is soft as butter, very flavorful and juicy. I wouldn't put anything on it honestly. The red salt has a slightly peppery taste that enhances the meat. This dish has a history of at least a hundred years — it's not a novelty. It's not called fried Florentine steak, it's just fried steak. The frying is perfect — not greasy at all. It's like eating lots of fried cutlets or Milanese-style cutlets, but a better version. 99 times out of 100 I'll eat a classic Florentine steak, but once in a while for a change this is good. Really good.”
What creators say
1 creator has covered Da Tullio. Most active: Sentieri Golosi
Da Tullio is a historic trattoria near Florence, famous for its fried steak — a controversial but delicious dish with a century-old tradition. The antipasto is incredibly abundant and varied, the fried steak is perfectly crispy and tender, and the service is excellent. A must-visit for meat lovers.
Dishes mentioned
Carpaccio di Spinaci con Pane, Olio, Sale e Pepe
This welcome dish is a spinach carpaccio with bread, oil, salt, pepper, a bit of parmesan on top, and I see balsamic vinegar. First I want to taste this bread with oil — very good oil, crunchy bread. This combination is very, very good. Now I taste the spinach — interesting, I often make this at home in the summer.
Pappa al Pomodoro
This is the second welcome dish — pappa al pomodoro. It looks so tempting. I usually don't like pappa al pomodoro, but this one seems good. Now I taste it — you know what, it's not bad at all. It just needs a little pepper, a little oil, and it's perfect. I finally found a good one.
Antipasto Tullio
I honestly didn't expect something like this, but I'm very happy. There's a beautiful board of cured meats: prosciutto, salami, finocchiona, pancetta, mortadella, soprassata, lardo, cheese with what I think is orange marmalade. A nice bowl of fresh broad beans — in season. Then we have chicken liver crostini both on bread and on fried polenta, a big tomato bruschetta, a big bruschetta with beans and black kale, and to close the lightness: fried sage, fried flowers, fried cheese, and fried pear. Everything is delicious. The fried sage is crunchy and you can taste the sweetness — one of the best snacks. The fried flowers are good, not too greasy, nice and crunchy. The fried pecorino with pear is a great combination — I've never had fried pecorino before and I really like it. The pear is very aromatic, fresh, and the cheese is similar to one we had in Abruzzo but without that shoe effect. The chicken liver crostini is very good — I don't taste that strong liver flavor that usually makes me not eat it. The cured meats are all good: the prosciutto is sweet and flavorful, the salami has a nice fat content, the finocchiona has a strong fennel taste. The bean and kale bruschetta with that good oil is top. A really interesting and abundant antipasto.
Bistecca Fritta
Finally I get to taste this goodness. I have to choose which salt to eat it with — there are so many: flower salt, smoked salt, charcoal salt, Maldon salt, Maldon with chili, red salt from Hawaii, yellow salt with lemon, pink Himalayan salt. But first I try it without anything. Wow, it's very good! The crust is crunchy and inside it's like steak — very soft, tender, flavorful. The fat is delicious, you have to be fat to enjoy it. Then I try it with charcoal salt — interesting, it tastes like charcoal. The smoked salt is incredible, I really like it but I put too much so it's salty. The chili salt I don't really taste the chili. The lemon salt I don't taste the lemon. My favorites are the charcoal and smoked salts. The meat is from a Prussian breed — very fatty, well-marbled. They tried over 30 different steaks before choosing this one. The meat is soft as butter, very flavorful and juicy. I wouldn't put anything on it honestly. The red salt has a slightly peppery taste that enhances the meat. This dish has a history of at least a hundred years — it's not a novelty. It's not called fried Florentine steak, it's just fried steak. The frying is perfect — not greasy at all. It's like eating lots of fried cutlets or Milanese-style cutlets, but a better version. 99 times out of 100 I'll eat a classic Florentine steak, but once in a while for a change this is good. Really good.
Cheesecake con Fragole
I ordered cheesecake with strawberries — baked cheesecake. Mamma mia, this is exactly what I like. Good, flavorful, everything is perfect. Nothing is missing. Mamma mia, I love this. I also taste the strawberry — strawberry and strawberry. Fabulous cheesecake, really good.
