Braceria San Lorenzo
Our philosophy
# Braceria San Lorenzo
In the heart of Viterbo, Braceria San Lorenzo was born from a passion for authentic cuisine and a continuous pursuit of excellence.
Every dish is the result of daily work built on technique, experience and respect for the raw ingredients. We select high-quality ingredients, favouring producers who share our commitment to sustainability, animal welfare and the enhancement of local produce.
Our cuisine is entirely made in-house: from the fresh pasta prepared every day to the sauces, from the marinades to the desserts. We believe that authentic flavour comes from time, care and artisanal craftsmanship.
The heart of our kitchen is the grill, fuelled exclusively with **Quebracho Blanco** and **Palo Santo** charcoal, two prized woods that ensure a long, steady burn, enhancing the natural flavour of meat and fish without overpowering their characteristics.
Our offering ranges from selections of meats sourced from the best Italian and international supply chains to a careful selection of fish, always prepared with the same philosophy: to enhance the product without altering it.
Alongside the stars of the grill you will find creative starters, homemade fresh pasta and side dishes prepared with seasonal vegetables, because we believe that every element on the plate should have the same dignity and care.
For us, quality is not a slogan, but a way of working. Every choice, from purchasing the raw ingredients to cooking, is guided by a single goal: to offer an authentic gastronomic experience, made of honest flavours, technique and hospitality.
Braceria San Lorenzo is the place where the tradition of grilling meets research, where every detail is designed to give our guests an experience to remember.
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
Our starters
Fish dishes
Fresh fish selected daily for you, also to order
Our homemade pasta
Our main courses
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
Allergens
For your safety, please check the allergens and inform us of your dietary requirements for a better dining experience.
