The story
Once a renowned antiquarian bookstore dating to 1870, Regina Bistecca now holds its own as a classic Florentine steakhouse. Francesco Zini calls it Florence’s best steakhouse, noting its charming retro trattoria ambiance and the unique touch of personalized knives brought to the table. The steak—both Scottona and Porterhouse—stands out for exceptional tenderness and flavor.
Starters like the delicate beef carpaccio and mixed crostini are well-executed, while Zini praises the “incredible” desserts, especially the dessert trolley offering Torta della Nonna and Cheesecake. However, the handmade maltagliati with rabbit ragu was deemed somewhat lacking in depth. It’s a polished destination that blends Tuscan tradition with a sophisticated, welcoming atmosphere—essential for serious steak lovers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
Regina Bistecca’s signature cheesecake earns rapturous praise, with the overall vibe being one of indulgent, celebratory comfort.
“Then we close with the dessert trolley: cheesecake, all incredible.”
What creators say
2 creators have covered Regina Bistecca. Most active: Francesco Zini
A classic steakhouse in Florence, formerly an antique bookshop, where the steak is excellent and the desserts are incredible, though the pasta dish was underwhelming.
Dishes mentioned
Carpaccio di Manzo Marinato con Scaglie di Parmigiano e Salsa Caesar
We start with a beautiful beef carpaccio marinated in gold, with parmesan shavings and Caesar sauce. It's a great antipasto.
Maltagliati con Ragù di Coniglio
As a first course, a portion of maltagliati with rabbit ragù shared for two. Very very quiet as a dish. The white ragù was a bit disconnected from the pasta. I don't know if I'd order it again.
Bistecca di Scottona
Then she arrives, the queen steak of scottona. Scottona is a young cow, 24 months. The meat is like a piece of sweet bread, sweet, enriched with this charcoal aroma that is preserved on this crunchy outer crust. A beautiful cut.
Carciofini Fritti
As a side, fried artichokes. Excellent to break with the protein.
Spinaci in Crema Gratinati al Forno
As a side, creamed spinach gratinated in the oven. Excellent to break with the protein.
- Francesco ZiniLoved
Porto mio BABBO nella MIGLIOR STEAKHOUSE di Firenze · @ 00:11
Regina Bistecca, located at Via Ricasoli 6 in Florence, is a highly-rated steakhouse that offers a classic Florentine dining experience. The ambiance is reminiscent of a historic trattoria, with a charming retro style and a rich history dating back to 1870, originally a renowned antiquarian bookstore. The venue excels in its presentation of high-quality meats, particularly the Scottona and Porterhouse steaks, which are lauded for their exceptional tenderness and flavor. The starters, including a delicate beef carpaccio and a variety of flavorful crostini, are well-executed and provide an excellent introduction to the Tuscan culinary scene. While the handmade pasta with rabbit ragu was found to be somewhat lacking in depth, the overall dining experience is elevated by the attentive service, the unique personalized knife offering, and the impressive dessert trolley. It's a destination that successfully blends culinary tradition with a sophisticated yet welcoming atmosphere, making it a must-visit for steak enthusiasts.
Dishes mentioned
Selection Regina Bistecca (Scottona)
Here she is, the queen. I went for the 'Selezione Regina Bistecca' — a scottona, a young cow of 24 months, perfect for my dad who wanted tender meat. The cut is classic, the knife slides through like butter. The first bite: it melts in your mouth. The outer crust holds the smoky grill flavor, and when you chew, all the juices come out — you fall in love. The filet is like velvet, you can chew it with your gums. My dad completely changed his mind: he said this is nothing like the tough meat he's used to — it's spectacular. The bone part is the best, like the Florentine kebab — all the flavors settle there. I'd say it's a perfect steak for the occasion.
- Porterhouse
Carpaccio di Manzo Fatto in Casa
I'm starting with the beef carpaccio, which is one of their signature dishes. It's very light and fresh, with pecorino toscano shavings — not parmesan, which I initially thought — and a Caesar dressing. The pecorino is sweet and delicate, it doesn't overpower the palate. The combination is perfect to whet your appetite before a heavy steak. I'd say it's an intelligent appetizer.
- Crostini Misti (Fagioli, Bruschetta al Pomodoro, Ragù di Bistecca, Fegatini)
Maltagliati con Ragù di Coniglio e Olive Tagiasche
We ordered a portion of maltagliati with rabbit ragù and Taggiasca olives, split for two. The pasta looks homemade, but the flavor is quite flat — just lightly seasoned by the olives, very bland. I was curious about the rabbit ragù, but the appearance didn't inspire me much. The ragù doesn't really bind with the pasta. It was a bit of a disappointment, honestly. The scarpetta (bread swipe) is okay, but not great.
