Location: Carrara
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Top 10 Steakhouse food in Carrara, Province of Massa Carrara, Italy
Find out what Steakhouse restaurants to try in Carrara. Carrara [karˈraːra] (Emilian: Carara) is a city and comune in Tuscany, in central Italy, of the province of Massa and Carrara, and notable for the white or blue-grey marble quarried there. It is on the Carrione River, some 100 kilometres (62 mi) west-northwest of Florence.
Things to do in Carrara
10. T-Bone Steak
Overall Ratings
4 based on 315 reviews
It's a large local furnished in "Texas style" where we serve authentic t-bone steak on soapstone so that the meat continues to stay warm and allows diners to enjoy it calmly. Another important function of soapstone is to allow those who want a meat less b
Reviewed By Vladi7623
Extremely overpriced place. 50 EUR per person for a standard meal is way to much for this simple "circolo style" place. Our meal included few antipasti, patate al forno and meat, one bottle of wine (25 EUR). No desert, not even coffee. We were in 4 and paid 200 EUR! In fact we were alone, all other tables were empty. There are much better price/quality places to eat meat around.Gentile Utente,non siamo d'accordo del tutto con la Tua opinione e teniamo a puntualizzare alcune cose.La carne che viene servita è di altissima qualità , di allevamenti controllati e italianissima e il costo va chiaramente a peso, più è pesante e grande il pezzo e più costa naturalmente: il vostro era un pezzo di 4 Kg, fate voi i conti!Il vino viene scelto da Voi e il prezzo non è una sorpresa essendo scritto a fianco.Le portate abbondanti tra antipasti e contorni sono ben 8 e ne vengono serivti quanti ne volete come pure la focacci, e se prendete il dolce anche quello ha un costo!Tralaltro c'è la possibilità di mangiare hamburger di Angus sempre di qualità ma che ha un costo minore rispetto alla T-Bone.Sinceramente in Versilia mangiare quasi sul mare carne di qualità come la nostra è una rarità e il nostro locale non è un "Hamburgeria" .... proprio perchè abbiamo cercato di puntare su una formula diversa: la T-bone ha un costo di base perchè è raro anche come taglio.Dispiace che ciò non venga apprezzato da tutti, ma fortunatamente c'è chi apprezza!Speriamo che possiate ricredervi. Lo staff
9. El Artista Ristorante Argentino
Overall Ratings
4 based on 48 reviews
Reviewed By HelloMarco766
Buona la carne!Davvero una scoperta, da 8,5/9. Sia la tagliata che il bife erano davvero buoni. Da migliorare illuminazione. Le patate e la empanadas niente di particolare. Personale ok, gentile e disponibile.
8. Elia - Focacceria Bisteccheria
Overall Ratings
4 based on 175 reviews
Reviewed By dundacil
It would be 1 star if not for the staff friendness.I was here for dinner, arranged for 20:15 (times are relevant). The restaurant offers 4 set menus, all of them have focaccia with different companion food, water and a glass of house wine:1. A cured meats and cheeses tagliere, and a veggie souffle (20 euros)2. A porcini pasta dish followed by a porcini tagliata (25 euros)3. A wild boar pasta dish followed by wild boar and polenta (20 euros)4. A mixed grilled meats meal (30 euros, min 2 people)Orders were taken at 20:30. Some focaccia appeared within minutes. I opted for the porcini set meal.Around 20:50 people who took meal 1 were served. But people who took meals 2 and 3 had to wait until 21:30 (!!!) to get their pasta. And the main courses of meals 2 and 3 were served around 22:10. Times were clearly not acceptable. But, at least for meal 2, the food itself was NOT acceptable as well, completely different from what normally meant to be (and of course, what was served was much cheaper than what expected). To be explicit:The porcini pasta was served with a sauce mainly made of smoked bacon with only tiny bits of porcini: the porcini flavour utterly lost, given the huge amount of smoked baconThe main course, advertised as a tagliata chianina with porcini, is meant to be a slab of meat at least 5 cm thick, done on charcoal, sliced in 1 cm thick slices, covered in fresh raw porcini cut in a julienne fashion: instead I got a slab of meat barely 3 cm thick unevenly cooked (and NOT on charcoal), cut in thick slabs, deadly cold (!!!), covered by slices of Parmesan cheese, and with a tablespoon of porcini sauce on a side: totally unacceptable, it is almost cheating the customer.I did look around, and the set meal 1, although fairly abundant, was also on the cheap side: some plain different cured meats, a couple of cheap spread cheeses (gorgonzola and stracchino), some anchovies: normally, a "plate of cheese" means a selection of cheeses with some peculiarities (like mountain goat cheese, cheese with herbs etc): again, what served here is far from what normally expected when a cheese plate is advertised.
Carrara Food Guide: 10 Must-Eat Restaurants & Street Food Stalls in Carrara
7. La Ruota
Overall Ratings
4 based on 368 reviews
Reviewed By Carol M
If you have the chance to eat at La Ruota you will not regret it. The food is excellent, the service is friendly and the view over Massa is beautiful! A lovely family run business.
Where to eat Mediterranean food in Carrara: The Best Restaurants and Bars
6. La Bisteccheria
Overall Ratings
4 based on 514 reviews
Reviewed By Leonardo Z
I was visiting La Spezia when this friend of mine invite me for dinner at La Bisteccheria.Good quality and service, take from a guy that leave in NYC where we have the best steak house together with Buenos Aires
Best Northern-Italian food near Carrara, Province of Massa Carrara, Italy
5. Elia - Focacceria Bisteccheria
Overall Ratings
4 based on 175 reviews
Reviewed By dundacil
It would be 1 star if not for the staff friendness.I was here for dinner, arranged for 20:15 (times are relevant). The restaurant offers 4 set menus, all of them have focaccia with different companion food, water and a glass of house wine:1. A cured meats and cheeses tagliere, and a veggie souffle (20 euros)2. A porcini pasta dish followed by a porcini tagliata (25 euros)3. A wild boar pasta dish followed by wild boar and polenta (20 euros)4. A mixed grilled meats meal (30 euros, min 2 people)Orders were taken at 20:30. Some focaccia appeared within minutes. I opted for the porcini set meal.Around 20:50 people who took meal 1 were served. But people who took meals 2 and 3 had to wait until 21:30 (!!!) to get their pasta. And the main courses of meals 2 and 3 were served around 22:10. Times were clearly not acceptable. But, at least for meal 2, the food itself was NOT acceptable as well, completely different from what normally meant to be (and of course, what was served was much cheaper than what expected). To be explicit:The porcini pasta was served with a sauce mainly made of smoked bacon with only tiny bits of porcini: the porcini flavour utterly lost, given the huge amount of smoked baconThe main course, advertised as a tagliata chianina with porcini, is meant to be a slab of meat at least 5 cm thick, done on charcoal, sliced in 1 cm thick slices, covered in fresh raw porcini cut in a julienne fashion: instead I got a slab of meat barely 3 cm thick unevenly cooked (and NOT on charcoal), cut in thick slabs, deadly cold (!!!), covered by slices of Parmesan cheese, and with a tablespoon of porcini sauce on a side: totally unacceptable, it is almost cheating the customer.I did look around, and the set meal 1, although fairly abundant, was also on the cheap side: some plain different cured meats, a couple of cheap spread cheeses (gorgonzola and stracchino), some anchovies: normally, a "plate of cheese" means a selection of cheeses with some peculiarities (like mountain goat cheese, cheese with herbs etc): again, what served here is far from what normally expected when a cheese plate is advertised.
4. Steak Burger Gourmet
Overall Ratings
4 based on 446 reviews
The brainchild of Chef Daniele Berti or better "artisan taste" as I like to call, comes the Steakburger Gourmet, an informal tradition and innovation come together in a harmonious embrace and the raw material is from the absolute protagonist. Careful sele
Reviewed By Budiarto S
I went there with friends and although we didnt understand the menu, the chef was very friendly and greeted us. He walked us through the menu and recommended us burger and steak. We ordered inverse cheese burger, classic steak, baked potato and fries. It was all perfect! We are all happy and definitely coming back to try other burgers they have.Just the perfect place for burgers after DAYS of pizza and pasta.
Most Popular Central-Italian food in Carrara, Province of Massa Carrara, Italy
3. La Congiura Bisteccheria
Overall Ratings
4 based on 703 reviews
Reviewed By V_Natalia_L
The place is fool of character! Nicely decorated and the staff is fantastic. No menu as they only serve beef. Nice list of vines to choose from. The most delicious beef I have ever tried in the restaurant !!! Highly recommend to all meat lovers. Book your table as it's very popular
2. E-Dai meat
Overall Ratings
5 based on 113 reviews
Edai Meat is a concept born and developed by the usual developer who created Edaifish King Vegan Coffee and the mythical the king of salads.. That in being have in common the balance of quality price and services given by the research of products, aided b
Reviewed By FranceschinoM
Fantastic steak. Excellent also the tartare I really recommend to try E Dai Meat Great the Burgers Good choice of wine
Where to eat Italian food in Carrara: The Best Restaurants and Bars
1. Elia - Focacceria Bisteccheria
Overall Ratings
4 based on 175 reviews
Reviewed By dundacil
It would be 1 star if not for the staff friendness.I was here for dinner, arranged for 20:15 (times are relevant). The restaurant offers 4 set menus, all of them have focaccia with different companion food, water and a glass of house wine:1. A cured meats and cheeses tagliere, and a veggie souffle (20 euros)2. A porcini pasta dish followed by a porcini tagliata (25 euros)3. A wild boar pasta dish followed by wild boar and polenta (20 euros)4. A mixed grilled meats meal (30 euros, min 2 people)Orders were taken at 20:30. Some focaccia appeared within minutes. I opted for the porcini set meal.Around 20:50 people who took meal 1 were served. But people who took meals 2 and 3 had to wait until 21:30 (!!!) to get their pasta. And the main courses of meals 2 and 3 were served around 22:10. Times were clearly not acceptable. But, at least for meal 2, the food itself was NOT acceptable as well, completely different from what normally meant to be (and of course, what was served was much cheaper than what expected). To be explicit:The porcini pasta was served with a sauce mainly made of smoked bacon with only tiny bits of porcini: the porcini flavour utterly lost, given the huge amount of smoked baconThe main course, advertised as a tagliata chianina with porcini, is meant to be a slab of meat at least 5 cm thick, done on charcoal, sliced in 1 cm thick slices, covered in fresh raw porcini cut in a julienne fashion: instead I got a slab of meat barely 3 cm thick unevenly cooked (and NOT on charcoal), cut in thick slabs, deadly cold (!!!), covered by slices of Parmesan cheese, and with a tablespoon of porcini sauce on a side: totally unacceptable, it is almost cheating the customer.I did look around, and the set meal 1, although fairly abundant, was also on the cheap side: some plain different cured meats, a couple of cheap spread cheeses (gorgonzola and stracchino), some anchovies: normally, a "plate of cheese" means a selection of cheeses with some peculiarities (like mountain goat cheese, cheese with herbs etc): again, what served here is far from what normally expected when a cheese plate is advertised.
Top 4 Ligurian food in Carrara, Province of Massa Carrara, Italy
