Only the good meat
is good for you


Upon entering you are catapulted into the De Medici years of the 18th century, years in which the location was built, once a grain warehouse, today the "raw" floor and the "living" bricks frame the meat and wine.



Butcher's restaurant, a new catering concept with an adjoining butcher's shop where the professional butcher debones, cuts, trims and prepares meat dishes to be eaten raw or selects Florentine rib-eye steaks and burgers to be cooked on the grill.


The Meat

Meat Meat

We have chosen females of Fassona breed (a kind of Piedmontese meat) from specific cattle farming with bovines aged between 30 and 36 months. In this period the bovine has the perfect balance of lean body mass and fat mass for allowing long maturations.

Maturation Maturation

The maturation is a physical/chemical process of aging after the rigor mortis. The bovine is hung and oxygenated on the four side for getting him lost the excess water, in order that the connective tissue and the fiber loosen up for improving flavor, softness and value. A so far process but an absolute concept for us.

Tartare Tartare

An another vanished craft is cutting the meat with the tip of a knife or in Italian “battere a coltello”. This kind of process means a very tough work, an accurate selection of the cuts and respect for the meat. A good sharped knife, a cutting board and a skilled butcher are the conditions for preparing a juicy silky tartare, with all the nutritional values that you can find in the dish.

Some of our dishes

Contact us

Incarne srl
Scali del Monte Pio, 11 - 57123 Livorno (LI)
P.I. 01862470497

Phone. +39 0586 893227

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