A few words about us
The inspiration for setting up Fiorentina was Florence, the capital of sunny Tuscany, saturated with the spirit of Renaissance. Our interiors combine the idyllic climate of Florence with the noble architecture of Krakow.
The restaurant took its name from the unique way of cutting meat wherein lies the secret of the perfectness of the Florentine steak. This is the part cut from the sirloin (short loin) corresponding to the lumbar vertebrae – from the middle of the back to the tail.
Bistecca a la fiorentina
Our specialty is the delicious Bistecca a la Fiorentina – that is beefsteak Florentine style. The secret of Bistecca a la Fiorentina lies in the unique way of cutting meat and its quality. It looks like a T-bone steak and always contains a bone with fillet (tenderloin) on one side and strip steak on the other side.
The meat for our bistecca comes from 8-year-old Angus and Hereford cows and is left to mature for a minimum of 30 days before it can be properly grilled. Bistecca a la Fiorentina is always served rare – then its exceptional taste can be fully appreciated.
In our menu, you will also find dishes based on traditional Italian ingredients, served in modern arrangements, non-obvious combinations of flavours, fresh, unprocessed ingredients, with no preservatives. The dishes are prepared with the utmost care, with great attention to detail, and the ingredients are served in different guises during your culinary experience.
Our menu changes according to the seasons of the year – we are committed to products of the highest quality. For pastas, we only use the finest durum wheat flour.
We prepare our pizza dough according to the traditional Roman pizza recipe. The only ingredients we use are flour, salt, olive oil and leaven. The dough is left to rise for 24 hours which gives it a light and aromatic texture.
The pizzas are baked in an Italian wood-fired Stefano Ferrara oven, at 360 degrees. The pizza diameter is 32 cm.