For our discerning palates 🥩

📍 Ristorante Sant’Elena Overall Restaurant Rating: 7.5/10 Food: 7.5/10 Ambiance: 7/10 Service: 7.5/10 Price Range: Mid-High 🧐Esperienza: Those who enjoy charcoal-grilled meat should go for it. Secondo (Second Course): Iron Plate Charcoal-Grilled Steak 🥩: Priced per 100g by type of meat Rubia Gallega A breed of cattle from Iberia, its name “Rubia” means “blonde” in Spanish, referring to the color of the cattle’s coat ✅Chianina A local breed originating from central Italy (Val di Chiana), mainly raised in Tuscany, Umbria, and upper Lazio. Certified as coming from PGI farms in central Italy, known for its white veal ✅Danese Tender meat with a delicious flavor, marbled with bright red color, raised on local feed and wild herbs in the wild ✅Black Angus Extremely tender meat with a rich and sweet flavor. Originated in Scotland but also widely raised in Northern Europe and the United States. Fed on hay and wheat, and only corn for the last 2 months before slaughter ✅Steak Marblea o Manza Mora del Baltico Cattle raised on the plains, feeding only on grass and hay during winter. Characterized by its deep yellow fat. The meat is delicate with rich marbling ✅Phenomena 10+ Meat from selected farms in Poland, with intramuscular fat. Beef Marbling Score (BMS) of 10+ according to international standards Solomillo Pork Tenderloin Presa Iberica Pork Neck Lagario Filet Steak Pluma con Salsa Midollo Meat cut from the pig’s loin to neck, served with bone marrow sauce Entrecote di Carne Danese Danish Meat Chop Picanha A typical cut in Brazilian cuisine, corresponding to “beef rump” or “top sirloin cap” Lombo Iberico Saltado The most precious part of the Iberian pig, known as “acorn-fed” #RestaurantExploration #Beef Pork #Lamb #Steak #ItalianCuisine #NicheRestaurants #RomeFood #MobilePhotography #Food #WesternCuisine #AuthenticItalianRestaurants #LocalsRecommendedRestaurants #FoodGuide #GlobalFoodExplorationSquad #Travel #ItalianLanguage