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 select the ingredients we bring to the table, favoring 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 flavors.

Our commitment goes beyond 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, ensuring meats come from ethical and sustainable supply chains.

Every dish we serve is the result of our passion for genuine cuisine, love for the territory, and the desire to offer an authentic gastronomic experience, fully respecting nature and its rhythms.

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

USEFUL TIPS

Reservations are considered “canceled” after 10 minutes from the reservation time without prior notice.
The maximum allowed stay at the table on holidays, pre-holidays, and weekends is 1 hour and 30 minutes.

The minimum cut of bone-in meat is about 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 euros per person (including children), which includes, in addition to cloth tablecloth and napkins, the first basket of bread.
The second basket of bread costs 3.00 euros 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 MAXIMUM ATTENTION IN PREPARATIONS, WE CANNOT GUARANTEE 100% TOTAL ABSENCE OF CROSS-CONTAMINATION.

Wine list

Our wine selection includes nearly 300 labels, of which 30 are local, starting from €17.
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 defects.
Only in this case will the bottle be accepted back, and not if the wine is simply not liked.

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

I nostri antipasti

Le nostre paste fatte in casa

Boneless meat

IMPORTANT!

Blood flows through the veins and arteries of animals, we eat the muscle.
The red liquid or that which may come out is a mixture of water and myoglobin, a protein present 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 color of the meat but rather the internal temperature.
Between 48 and 50 degrees it means "rare"
Between 54 and 57 degrees it means "medium"
Between 63 and 70 degrees it means "well done"



The filet 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 entrecote or sliced steak is the opposite part of the filet.
It has a layer of fat and is tender with a stronger flavor compared to the filet
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 focus on animal welfare.

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


If you have decided to share it or simply want it warmed up if it gets cold 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 bone-in steak. It is taken from the front part of the loin (back) of the bovine and does not include the tenderloin.

The T-bone (T-cut) has a T-shaped bone that separates the tenderloin from the strip loin

I nostri contorni

Per accompagnare il dolce

I nostri dolci fatti in casa