Braceria San Lorenzo

Our philosophy

The Philosophy of Braceria San Lorenzo – Tradition, Quality and Sustainability

At Braceria San Lorenzo, we believe that good food is born from respect for tradition, the quality of raw materials and a sustainable approach, both for the environment and animal welfare.

For this reason, every day we carefully choose the ingredients we bring to the table, favouring seasonal products and high-quality raw materials, all prepared in-house. From the selection of meats to the preparation of pasta and desserts, everything is homemade, following artisanal methods that enhance authentic flavours.

Our commitment does not stop at food quality: we believe in work that respects nature and the cycle of life. We source from farms and producers who share our vision of animal welfare, guaranteeing meat from ethical and sustainable supply chains.

Every dish we serve is the result of our passion for genuine cooking, love for the territory and the desire to offer an authentic gastronomic experience, in full respect of nature and its rhythms.

At Braceria San Lorenzo, taste meets awareness, for a better future, in every sense.

USEFUL TIPS

Reservations are considered “cancelled” after 10 minutes from the reserved time without prior notice.
The maximum allowed stay at the table on holidays, the day before holidays, and weekends is 1 hour and 30 minutes.

The minimum cut for bone-in meat is approximately 1kg including bone and fat; staff will inform the customer before cooking to confirm the weight of the cut.
The service charge is €3.50 per person (including children); this includes, in addition to tablecloth and cloth napkins, the first basket of bread.
The second basket of bread costs €3.00 in total.
The entrecôte weighs between 300 and 350g, while the fillets are about 200-250g.
Management reserves the right to refuse orders below the minimum threshold of one dish per person.

ALTHOUGH WE HAVE GLUTEN-FREE PRODUCTS AND WILL PAY THE UTMOST ATTENTION IN PREPARATIONS, WE CANNOT GUARANTEE 100% THE TOTAL ABSENCE OF CROSS-CONTAMINATION.

Wine list

Our wine selection includes nearly 300 labels, of which 30 are local, starting from €17 upwards.
We also have half-bottle and magnum formats.
White, sparkling, red, rosé or orange... choose what you prefer or let our staff guide you!

Please note that wine tasting is an operation aimed at determining if the wine has any defects.
Only in this case will the bottle be accepted back, and not if the wine is simply not to your liking.

Drinks

For the little ones

This section is reserved exclusively for children under 12 years old

Dishes with local truffle

A selection of dishes created for you with truffle for the first festival

Le nostre Tartare

Our starters

Our homemade pasta

Boneless meat

IMPORTANT!

Blood flows through the veins and arteries of animals; we eat the muscle.
The red liquid or any that may come out is a mixture of water and myoglobin, a protein found in the muscle of the meat.
No matter how much the meat is cooked, the only way to eliminate this liquid is to burn the meat; if this is what you are looking for, we recommend choosing another dish.
The terms "rare, medium, well done" (and similar) do not indicate a particular colour of the meat but rather the internal temperature.
Between 48 and 50 degrees means "rare"
Between 54 and 57 degrees means "medium"
Between 63 and 70 degrees means "well done"



The fillet is the most prized cut of beef and comes from the loin.
Low in fat and nerves, it is tender, juicy and delicate
Raw weight between 200g and 250g


The entrecôte or sliced steak is the opposite part to the fillet.
It has a layer of fat and is tender with a stronger flavour compared to the fillet
Raw weight between 300g and 350g

Aged bone-in meat selection

PLEASE READ CAREFULLY

Our selection changes weekly.
We always look for special products from farms that prioritise animal welfare.

Each cut, depending on its characteristics, needs a cooking point that can vary from rare (around 48-50 degrees) to medium (55-58 degrees)
If you request a higher level of cooking, the meat loses flavour\tenderness and may turn out stringy
The minimum cut for these meats is 1 KG
We recommend at least 1.3kg for every two people
Fat is part of the meat and cannot be removed...it must be eaten!
Remember that the meats are on display in our ageing cabinet and you can choose the cut you like best


If you have decided to share it or simply would like it warmed up if it cools down while you talk with the other diners, let our staff know and we will be happy to put it back on our charcoal grill




The rib steak is the classic steak on the bone. It is taken from the front part of the loin (back) of the bovine and does not have the fillet.

The T-bone (T-cut) has a T-shaped bone that separates the fillet from the sirloin

Our side dishes

To accompany the dessert

Our homemade desserts