‹ The Fire 50 › Panzano in Chianti
No. 25 in the world · November 2026
Officina della Bistecca
No. 25The one to order off the fire
The set meat menu built around the bistecca alla fiorentina, with Chianti on the table
What it burns: Wood embers in a big open hearth
Dario Cecchini, the butcher who recites Dante, grills over wood at communal tables above his shop.
Cook it at home
Basque-style bone-in rib steak (txuleta) at home
1 hr 15 min (45 min tempering), 20 min hands-on · 2 to 3 people. The asador way is almost no recipe at all: a thick, well-aged chop, coarse salt, and heat strong enough to crust the outside while the middle stays rare. A charcoal grill is best; a cast-iron pan and a hot oven get you most of the way.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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