Antica Macelleria CECCHINI — Local services in Greve in Chianti

The moment it was decided that we were going to Tuscany, there was one place I knew we had to visit—no exceptions. I had seen it featured on various TV shows, but one episode, in particular, stood out: No Reservations with the legendary Anthony Bourdain. His journey into the world of a passionate butcher with a larger-than-life personality captivated me, and from that moment on, I made myself a promise: if I ever found myself in Tuscany, I would visit his shop and, more importantly, eat at his restaurant.

So, when my family confirmed we were heading to Tuscany, words couldn’t express my excitement. Our destination? The small town of Panzano in Chianti (yes, like the wine), home to Antica Macelleria Cecchini, a butcher shop that is more than just a place to buy meat—it’s a living museum, a tribute to the art of butchery, and a temple for carnivores. This is not a place for vegetarians or the faint of heart. But if you crave and respect the finest meats on the planet, you’ve found your holy grail.

We secured our reservations well in advance for Officina della Bistecca, one of the dining experiences offered by Dario Cecchini himself. This is not your typical restaurant—it’s a communal dining experience designed for what Cecchini calls “responsible carnivores.” Here, you are treated to a curated selection of cuts that the butcher himself would serve in his own home.

Before being seated, guests gather outside, sipping local wine and indulging in small bites of bread slathered with decadent lardo. It’s the perfect prelude to what awaits inside. Once service begins, the meal kicks off with the best beef tartare I’ve ever had—and I’ve had my fair share. From there, the procession of meats seems endless, each cut prepared to perfection, served with generosity and a deep appreciation for the craft. The staff, brimming with warmth and enthusiasm, keeps the experience lively, ensuring that no plate goes empty and that every guest feels like part of the family.

At one point, I asked a waiter if Dario Cecchini himself might make an appearance. To my delight, he did. He entered the room with the energy of a rock star, greeting us all and thanking us for coming. Meeting him in person was a moment I’ll cherish forever. Despite my less-than-perfect Italian, I managed to thank him, take a few photos, and soak in the experience—an encounter that felt both surreal and deeply personal.

The meal concluded with a shot of Grappa Cecchini, a bold and fitting end to an unforgettable evening. I won’t spoil the details—you have to experience it for yourself. Before leaving, I highly recommend stopping by the shop and picking up some of their signature items, especially the salt. Trust me, you’ll understand why once you visit.

I’ll leave you with one of Dario’s famous quotes:

“Abandon all hope, you who enter here—you are in the hands of...

My wife and I found ourselves at Antica Macelleria Cecchini in 2014, Dario’s humble little butcher shop that somehow feels like the epicenter of the universe for meat lovers. It’s been in his family for eight generations, though calling it a “butcher shop” feels like calling the Sistine Chapel a painting studio. We sat at a long communal table, elbow-to-elbow with strangers.

And then he appeared.

With wild eyes, a theatrical voice, and the energy of someone who recites Dante as easily as he cuts the perfect piece of meat. One-third philosopher, one-third performer, and one-third custodian of tradition. But make no mistake: he is three-thirds artist.

He never planned to be a butcher; he wanted to be a veterinarian. But when his father died, he stepped into the family role. Perhaps in seeking to reconcile his deep respect for life with the realities of his work, Dario forged a new path vowing to honor every part of the animal, to waste nothing, to turn overlooked cuts into treasures.

It’s hard to describe Dario’s world without using the word rebellion. Because that’s what it is: a full-throated, flame-kissed rebellion against the waste, excess, and emotional emptiness of industrial food systems.

Years ago, when mad cow disease prompted the Italian government to ban the iconic bistecca alla fiorentina, most butchers adapted quietly. Not Dario. He held a funeral. Literally. He placed a coffin outside his shop, labeled it “Bistecca,” and delivered a heartfelt eulogy for the fallen steak.

He grieved. And then he created.

In the aftermath, he didn’t sulk or scale back. He composed entire tasting menus from the so-called “lesser” cuts like tongue, shank, tendon, tail.

And people noticed. Chefs came. Writers came. Celebrities. Curious food pilgrims like us. All drawn to this tiny Tuscan village by rumors of a singing butcher who defied regulations with poetry, fire and generosity.

His restaurant spreads an idea: that food isn’t just indulgence but a language of care.

He quotes Dante in the kitchen. He speaks of respect like it’s a seasoning. He laughs often. He still stands behind the counter clapping people on the back as if welcoming them home.

There’s no marketing department, no brand strategy. Just deep, contagious joy.

When I left, I felt a little drunk, but not from the Chianti (I swear it was only two glasses), but from something harder to name. A sense of being fully awake. Lit from within. Reconnected with something essential and nearly forgotten.

Maybe that’s what hope tastes like. Or maybe, just maybe, that’s what it feels like when someone reminds you...

We are SO glad that we decided to visit Antica Macelleria Cecchini because it has turned out to be, hands down, our topmost dining experience of all time! 'We' consists of my husband, my 5 year old and my 1 year old. We made our reservation 2 months in advance. Firstly, the drive to the Macelleria is stunning and you are in the heart of Chiantigiana. Secondly, you have ample of parking at the back. We made a lunch reservation at the 'Officina della Bistecca' which was wise considering you eat and drink enough to satisfy you for a whole day (week)! You receive a warm welcome like you are visiting a friend's house and are greeted with a glass of Chianti and bread with Burro del Chianti (seasoned lard) spread on it. The lively party atmosphere prepares you for the experience ahead. At the party style long table with guests from all over the world, each reservation got a bag of bread with a whole pot of the delightful Chianti Butter, a basket of farm fresh vegetables, olive oil, profumo del Chianti (special salt mix) you have to remind yourself this is just the beginning. The most exciting thing is a magnum of Chianti wine that goes down very easily over the 3 hours. Then there is the typical Italian hospitality of making sure you eat till you burst - courses of Chianti sushi, followed by different meats from different parts of the cow that are grilled (medium, rare, etc) depending on how they should be done. The servers who are very attentive keep coming back to give you seconds and thirds. They were also so kind to serve our children Pappa del pomodoro. At the end we had some coffee with the addictive olive oil cake followed by grappa and vin santo! And what made the entire experience even more unforgettable was that Signor Cecchini was there to welcome us, he came around with his bugle to wish us Buon Appetito, and he was there to say Goodbye to everyone as we left. What a truly humble and...