The story
In Marina di Altidona, Matigusta has earned its 4.5-star reputation as a fiercely carnivorous destination. YouTuber Braciamiancora calls it “one of the most interesting carnivorous restaurants in Italy,” praising a “studied menu, top-quality raw materials, and innovative dishes like the Caos steak.” The lineup includes Porchetta Scoppiettante, Carpaccio Degustazione, and Battuta di Rubia Gallega 180 Giorni, among other beef and offal cuts.
The kitchen pushes boundaries with open-fire techniques and unexpected pairings—think Gnocco alla Brace con Bagna Cauda, or Animella di Cuore con Caviale Golden Starlet. Tagged as an upscale, modern steakhouse with an open kitchen and trendy vibe, Matigusta reads like a destination for adventurous meat-eaters. Braciamiancora’s enthusiastic breakdown makes it clear: this is a place where beef, offal, and fire take center stage.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 20 dish mentions say about the food
Reviewers rave about the porchetta as the standout dish, praising its crackling skin and tender meat. The overall vibe is warm and rustic, with hearty, well-executed Italian comfort food.
“This 180-day aged Rubia Gallega tartare is served on a shiso leaf. The shiso is very fresh, reminds me of lemon balm and mint — it pairs beautifully with the meat. This is pure gastronomic poetry. All those who say aging beyond 60 days is just marketing can shut up now.”
“This battuta of Rubia Gallega aged 180 days is served on a shiso leaf. The shiso leaf is a Japanese aromatic herb, very fresh, reminds me of lemon balm and mint. It pairs perfectly with the carpaccio. This is gastronomic poetry in its purest form — the skill of the butcher, the ager, the restaurateur, and the person who studies and loves meat. Everyone is silent in front of this raw dish.”
What creators say
2 creators have covered Matigusta. Most active: Braciamiancora, Braciamiancora
- Loved
Braciamiancora
BISTECCHE carpacci e primi alla BRACE: 3 motivi che vi faranno amare Matigusta · @ 0:30
Matigusta is one of the most interesting steakhouse in Italy, with an incredible focus on raw meat, grilled first courses, and an innovative approach to aged steaks like the 'Caos'.
Dishes mentioned
Porchetta
This porchetta has a super crunchy, crackling crust — I don't remember ever having one this crunchy. It's addictive, honestly. I could eat the whole thing myself.
Carpaccio di Castrato di Black Angus Spagnolo
This is the first in a tasting path of raw meats. The carpaccio is perfectly balanced — the research into the ingredients is obvious, and every bite works. It's like a palette of colors and flavors; wherever you put your fork, your taste buds go to the right place, the place of enjoyment.
Battuta di Rubia Gallega 180 Giorni
This 180-day aged Rubia Gallega tartare is served on a shiso leaf. The shiso is very fresh, reminds me of lemon balm and mint — it pairs beautifully with the meat. This is pure gastronomic poetry. All those who say aging beyond 60 days is just marketing can shut up now.
Carpaccio di Rubia Gallega 300 Giorni
This 300-day aged Rubia Gallega carpaccio is incredible. The aging is perfect — the sweetness of the meat comes through beautifully. It's not for everyone, but for those who understand it, wow.
- Lingua di Vaglio Italia con Garum
- BraciamiancoraLoved
BISTECCHE carpacci e primi alla BRACE: 3 motivi che vi faranno amare Matigusta · @ 0:30
Matigusta is one of the most interesting carnivorous restaurants in Italy, with a studied menu, top-quality raw materials, and innovative dishes like the Caos steak.
Dishes mentioned
Porchetta Scoppiettante
This porchetta has a crunchy, crackling crust that stays crunchy even after a few minutes. I've tried a lot of porchetta in my life, but one this crunchy I honestly don't remember. It's addictive — we almost ate only that and forgot about the rest of the menu.
Carpaccio Degustazione
This is a tasting path of different carpacci: castrato of Spanish Black Angus, vacca di Vaglio Italia from South Tyrol, bue di Vaglio Italia from South Tyrol, Vaglio Japan A5 from Shimane Prefecture, a battuta of Rubia Gallega selected for us by Carnigas Lio with 180 days of aging, and a carpaccio of Rubia Gallega with 300 days of aging. It's served with carrot mayonnaise, Japanese sudachi gel, beetroot ketchup, red onion gel from Pedaso, black salt from Cyprus, dried tomato flakes, and a fake egg yolk made with mango purée. Every vegetable is grown by the chef herself. It's like a palette of colors and flavors — wherever you put your fork, your taste buds go to the right place, the place of enjoyment. Perfect, successful. The research on the raw materials is evident, and the balance between the raw material and the dish works bite after bite.
Battuta di Rubia Gallega 180 Giorni
This battuta of Rubia Gallega aged 180 days is served on a shiso leaf. The shiso leaf is a Japanese aromatic herb, very fresh, reminds me of lemon balm and mint. It pairs perfectly with the carpaccio. This is gastronomic poetry in its purest form — the skill of the butcher, the ager, the restaurateur, and the person who studies and loves meat. Everyone is silent in front of this raw dish.
Carpaccio di Rubia Gallega 300 Giorni
This carpaccio of Rubia Gallega aged 300 days is incredible. It's a bomb of flavor. The aging is perfect — you can taste all the sweetness of the meat. This is not for everyone, but for those who understand it, it's amazing.
Lingua di Vaglio Italia con Garum
This is a tongue of Vaglio Italia, brined and then passed on the grill. It's served with a fermented garum sauce, spaccasassi herb that grows on the cliffs of the Marche region, and mini vegetables cooked with ginger and soy sauce. The tongue is cooked to perfection, and the idea of giving it a grilled touch is great. But the winning element is the garum — it's fantastic, enveloping, savory, buttery. You'd drink it instead of wine. The dish is excellent.
