The bistecca alla fiorentina is an exceptionally thick T-bone or porterhouse steak, traditionally sourced from the Chianina breed of cattle from Tuscany. The meat is cooked over an intense charcoal fire, well-seared on the outside and pink to red on the inside. No marinades, no sauces. The focus is entirely on the flavour of the meat and the fire.
At Lu & Na, we align seamlessly with that philosophy. We serve the Fiorentina steak with the same respect for the product and the same unwavering commitment to quality.
A good Fiorentina steak stands or falls on the quality of the meat. That is why we work exclusively with premium Black Angus from the finest farms in North America and Australia, cattle that are grain- and maize-fed for at least 300 days. Deep marbling, an intense flavour and a melt-in-the-mouth texture. Exactly what you want in a Fiorentina steak.
For those seeking the ultimate experience, we also offer Japanese Wagyu A5+, with a BMS score of 11 out of 12. The combination of the Florentine cooking method with Wagyu of this calibre is a taste experience you won’t find anywhere else in the area.
The secret to a good Bistecca alla Fiorentina lies in the fire. At Lu & Na, we cook exclusively over a wood fire, fuelled by Sekelbo wood from Namibia. This wood burns for a long time, producing a dry, intense heat that imparts a deep flavour to the meat, perfectly complementing the character of a Fiorentina. No gas hobs, no electric grills. Just pure fire, just as it has always been. Our kitchen is completely open. You can see the Fiorentina being placed on the grill, you can smell the wood and the meat. That’s not a show, that’s simply how we work.
If you want to taste the best bistecca alla fiorentina in the Netherlands, come to Lu & Na in Kelpen-Oler. A Fiorentina restaurant near Weert where quality, craftsmanship and an unforgettable atmosphere come together. We are located in the municipality of Leudal, in the heart of Limburg, and welcome guests from across the region and far beyond. Not because it’s close by, but because it’s well worth the trip.
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