The traditional charcoal grill

Since 1954, the Baglioni family is running this Florentine trattoria right in the historic center of Florence. The old charcoal grill and high quality meat make the recipes authentic delicacies. We select for you heifer Fiorentina (T-bone) steaks at the ideal maturation period to ensure both juiciness and tenderness. We serve traditional dishes of the Tuscan/Florentine cuisine prepared in accordance with the authentic recipes passed down from generation to generation. Here you can find traditional homemade pasta main courses, sauces requiring long cooking, stews and roasts. Updated dishes in an innovative and modern key are also there for you to taste.

· Open ·

Every day

12am – 03pm


07pm – 11pm

The traditional wood-burning oven

Braciere Malatesta is known for its Florentine steak, which has always been the flagship of the kitchen here. To guarantee the Italian flavors, the restaurant also offers a pizza cooked in a real wood oven, which also respects the most authentic tradition. Our long leavening dough and the mixture of natural flours (flour 0 and whole wheat flour), combined with our cooking method based solely on the use of Casentino wood with its unmistakable scent, make our pizzas testy, crunchy, nutritious and very digestible. Finally let be tempted by our homemade desserts prepared every day in our oven according to the chef’s fantasy. Florentine steak and pizza are the flagship of Braciere Malatesta, but there’s more…

Our menu varies respecting the seasonal presence of garden-fresh vegetables.
Here follows an example.
From our traditional charcoal grill

Fiorentina Burger

Tomato, caramelised onions, flakes of pecorino from Maremma, sauces. Served with chips with skin

Sausages of Casini

The typical Tuscan sausages grilled on coal

Glazed Rosticciana

Local rosticciana (pork ribs), marinated, slow stewed and glazed with our homemade BBQ sauce, and then grilled on coal

Chicken Under a Brick

From the ancient cooking method, with aromas

Grilled Fillet of Fiorentina (T-bone) Cut

The king of meat in its genuine tastiness, about 250 g

Big Mixed Grill (for 2 persons)

The classic sausages of Casini, a taste of chicken, pork ribs, and rib eye steak
High quality meat
We select for you Fiorentina (T-bone) steaks and fillets of the best Scottona (heifer) breeds in order to ensure our clients both juiciness and tenderness.
We serve steaks and fillets of heifer Chianina PGI certified by the relevant Consortium.
The grilled fiorentina steak


Beef on the bone from the front loin. Without fillet, but extraordinarily tasty. Min. 550g / Max 1.1Kg


The authentic Fiorentina cut with the T-bone, rear part with an exquisite and tender fillet. Min 1.2Kg. Outstanding.


Min 0.500 Kg. A unique and rare Tuscan breed. Firm flesh, bright red in color and with a strong taste. CERTIFIED BY ANTICA LAVORAZIONI CARNI. RIB EYE CUT WITHOUT FILLET.


Min 1.2 kg. A unique and rare Tuscan breed. Firm flesh, bright red in color and with a strong taste. CERTIFIED BY ANTICA LAVORAZIONI CARNI. LOIN CUT WITH FILLET.
Traditional appetizers


Fettunta (toasted bread with garlic) with Chianti olive oil, crispy bread with tomato and basil and the green “Fiorentina” sauce

Tuscan Fashion Fried Bread

Served with the grandmother-style meat sauce, liver pâté, stracchino and Casini sausage, lard and honey

“Street” Meat Balls

Fried, Tuscan-style beef meat balls served with homemade sauces: the green “Fiorentina” sauce, farm mayonnaise, carrettiera sauce

Tuna of Chianti

Senese pig cooked at low temperature and marinated with Pacini olive oil and its peculiar flavors on cannellini beans and green onion
Platters of master cheese-makers and butchers

Don’t let on to the farmer…

Tasting or Platter

From Palagiaccio: Palagiaccio scamorza (flask-shaped cow’s milk cheese), gessato cheese with fennel, blue Mugello cheese, 15 month Riserva cave cheese, pecorino from Maremma, pears and our mustard, sweet and sour onion compote


Tasting or Platter

Selection of typical cold cuts: raw ham, salami, finocchiona (Tuscan salami with fennel), rolled bacon, pecorino. Our mustard and fried bread: with liver, fresh tomato, green “Fiorentina” sauce, stracchino and sausage from Casentino


Tasting or Platter

Ham, wild boars sausages, deer salami, fried bread with warm lard, sausage and stracchino, liver fried bread, Palagiaccio Gran Riserva cheese, our mustard and onion compote



Certified Chianina GPI bresaola, Chianina GPI salami, truffle pecorino cheese, homemade mustard and fried bread with sausage and stracchino
Fresh and dried pasta

Soup of the day

Every day, following the season and tradition

Our spaghettini carbonara sauce

Creamed with egg and Tuscan pecorino. Pepper and Casentino rolled bacon with the flavor of garden’s sage

Purple rice

Rice in purple cabbage and red onion creamed with mascarpone cheese and chopped “taralli”


Handmade and delicate. Spinach and a soft heart of ricotta on a butter and sage fondue with the scent of cinnamon

Vegetable lasagna

Yellow squash, porcini, delicate béchamel and km0 Gran Mugello smoked scamorza

Blue cow’s cheese homemade gnocchi

Potato gnocchi served with a delicate cream of Blu Mugello Gorgonzola cheese and “scorzone” truffle

Pappardelle with porco-cignale (hybrid between pig and boar)

Fresh pappardelle from the Nenni pasta shop served with a long cooked boar sauce with a chocolate scent

Our handmade pici (thick, hand-rolled pasta)

Hand-rolled -one by one- and served with a Tuscan sausage sauce with black cabbage and flakes of pecorino
Stews and roasts of Tuscany

Florentine-style tripe

The offal of the popular tradition

“Peposo” of Brunelleschi

The legendary beef stew at the three peppercorns with pears

Dante-style ossobuco

According to the ancient recipe: slow stewed with aromas

Chianti beef cheek

Beef cheek with salts balanced by cooking at low temperature with a Chianti and grapes reduction and potato pie with a heart of cheese

Vin Santo fillet

On lard from Chianti region with a vin santo and pistachio powder reduction
The One: mixed salad, “Fiorentini” small fresh tomatoes, tuna, fiordilatte
The Two: green salad with pears, scamorza from Mugello and dried fruits
Side dishes
— Baked potatoes
— Chips
— Chips with skin
— Sautéed spinach
— Tuscan beans from wood-fired oven
— Mixed salad
— Grilled vegetables
Classic Pizzas


Simple tastiness according to tradition


Tomato, garlic and oregano


Tomato, mozzarella, basil


Tomato, mozzarella, Cetara anchovies, capers, oregano

4 Seasons

Tomato, mozzarella, olives, cooked ham, champignon mushrooms

Ham and Mushrooms

Tomato, mozzarella, cooked ham, champignon mushrooms

Tuna and Onion

Tomato, mozzarella, tuna, onion during cooking


Tomato, mozzarella, sausage, frankfurter, spicy salami, cooked ham
Special Pizzas


Tomato, mozzarella, radicchio, sausage, champignon mushrooms

House specialty

Tomato, fiordilatte cheese, cooked ham, zucchini, Fior di Mugello scamorza


Tomato, mozzarella, spicy salamino (small salami), peppers, onion and Gorgonzola cheese


Covaccino (flat bread) flavored with raw ingredients: raw Bufala Campana, fresh tomato, basil, raw ham after cooking, arugula and Gran Riserva pecorino cheese


Margherita with caramelized spring onions, blue cow’s Gorgonzola and spicy salamino (small salami)


Tomato, zucchini, eggplants, peppers, caramelized onions, basil


Tomato, marinated pachino tomato, smoked burrata cheese, basil

Count Mascetti

Tomato, truffle burrata cheese, Tuscan lard


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Contact Us

Via Nazionale, 36 – Florence
Tel. +39 055 215164