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 constant 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, favoring producers who share our commitment to sustainability, animal welfare, and the enhancement of local territory.
Our kitchen 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 flavor comes from time, care, and artisanal craftsmanship.
The heart of our kitchen is the grill, fueled exclusively with **Quebracho Blanco** and **Palo Santo** charcoal, two prized woods that ensure a long, steady burn, enhancing the natural flavor 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.
To accompany the stars of the grill, you will find creative appetizers, 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 raw ingredients to cooking, is guided by a single goal: to offer an authentic gastronomic experience, made of genuine flavors, 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 “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
I nostri antipasti
Fish dishes
Fresh fish selected daily for you, also available to order
Le nostre paste fatte in casa
Our main courses
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
Allergens
For your safety, please check the allergens and let us know your dietary needs for a better dining experience.
