Dry Aged Steak House
Siena, Tuscany

In plain sight in 2 dedicated showcases, the best Chianina IGP steaks aged 40 days with the Dry Aged method, a dry aging in a controlled temperature environment that gives the meat an incomparable taste and softness.

For lovers of the classic, steaks and tagliata di Chianina IGP, or the famous Tomahawk: the rib of beef that corresponds to the cut of meat of the loin.