John Bistecchino
The Fiorentinais the centreof the table.
The star
Fiorentina
from €7per 100 g
Some talk about it as a dish, others see it as a ritual. We are among the latter.
At John Bistecchino, in Follonica, she is the star: thick, bone proudly on show and no intention of going unnoticed. We don't guess the cooking: we measure it.
The rest needs no ceremony. You slice, you share, you pour another glass. And sooner or later someone asks: “Are you having the last piece?”.
The Fiorentina is taken seriously. At the table, though, you simply feel good.
Off the menu
Bavarian Bone-in Ribeye
Intense marbling, bold crust, deep flavour. Only a few come in and you won't find it on the menu: when it's gone, it's gone.
€8
per 100 g · bone-in
Just meat. Period.
John Bistecchino is a small, straightforward steakhouse in Follonica: 35 square metres, 15 seats in winter, 35 in summer with the gazebo and terrace. No pasta, no distractions: real grilled meat only. Every cut meets the probe thermometer before it meets your table. Looking for pasta? Elsewhere. Looking for the real Fiorentina? Here.
35 sqm, zero anonymity
Cooked to the degree
No pasta
Grill only
Why our guests choose our Bistecca alla Fiorentina
It’s magnificent. Extravagant. As it makes its way between the tables, eyes follow it, and someone briefly stops listening to the person they’re talking to. It’s that familiar, mouth-watering sense of wonder: “Now look at that!”
Yes, size matters here. But you should notice it in every bite, not just in the photograph.
Our Florentine steak is around four centimetres thick, with its bone proudly on show and absolutely no intention of going unnoticed. But beneath that show-stopping appearance, we’re looking for something very specific: tenderness, juiciness and a beautifully browned crust to complete the feast.
That’s why we recommend it rare. We want a warm, red, juicy centre, surrounded by a well-seared surface.
That’s where the Maillard reaction gets to work, developing the aromatic compounds that contribute to the aroma of roasted meat. The name sounds like something from a chemistry exam. The result makes you temporarily forget your table manners.
This is the bite we’re after: the crust gets things going, the juicy meat takes over, and your limbic system asks not to be disturbed.
But getting that onto your plate takes more than declarations of love for steak. Doneness isn’t a guessing game: we measure it.
We don’t judge it by eye. We don’t rely on “five minutes per side”, or on the little droplets that appear on the surface. We use adjustable grills and check the core temperature with a thermometer: experience guides us, but it doesn’t excuse us from measuring.
And then there’s the meat next to the bone. The grand finale, the bit that gets negotiations going around the table.
Those bites can retain a particular juiciness, partly because heat reaches the area next to the bone differently: the result depends on the cooking, not on any guaranteed magic. And right beside exposed bone surfaces, the marrow can also make a small, local contribution to the flavour.
But when that moment comes, the technical explanation gives way to a much more pressing question: who gets the bone?
Cutlery becomes optional, etiquette asks for a little time off, and someone claims the last bite with the conviction that it’s theirs by birthright.
That’s what a Florentine steak means to us. Not just a lot of meat, but an extravagance that has to earn every centimetre.
Ladies and gentlemen, a round of applause, please. Your limbic system is already on its feet.
Your fellow diners? That depends on how much you’ve left them.
Few choices. Done right.
There is no endless menu. It's short on purpose: a handful of cuts, chosen well, cooked to the degree.
The Fiorentina
The queen of the house. Minimum 1.2 kg, blazing grill, rare heart. On its own it's half the restaurant. Selected beef, 40-day dry aged.
from €7
per 100 g · portion approx. 1.2 kg
minimum 2 people · Monday to Friday
One Fiorentina, two of you.
The formula for those who come on purpose: the house 1.2 kg Fiorentina to share, plus everything around it. No surprises on the bill. Available Monday to Friday.
- House 1.2 kg Fiorentina to share
- One Francesca's giardiniera each
- One side dish of your choice each
- One glass of wine each
- Bottle of water
- Cover charge included
€42per person
€84 total
Business Class
After a day's work, dinner is already sorted.
Maremma crostini, sliced grilled beef and roast potatoes. A glass of wine, water and cover charge included.
€29per person
Ribeye
€39approx. 350 g · bone-in
The eye of the rib with its core of fat. Tender, juicy, merciless.
Picanha
€21approx. 250 g
Crispy fat cap, coarse salt, sliced thick.
Griddled Hand-Chopped Beef
€19180 g · the plated burger
Hand-chopped beef seared on the griddle, plated with roasted vegetables, potatoes and Tuscan schiacciata bread.
Temperature-controlled · Served rare · The end
For those who don't live on Fiorentina alone
The rest of the menu
Starters
- Francesca's Giardiniera7€
- Maremma-style Crostini9€
- Cheese Selection13€
- Tuscan Tour21€
- Chianina Beef Carpaccio19€
- Melon Tartare19€
Prime cuts from the grill
- Fillet25€
- Sirloin21€
Signature beef
- Roast Beef17€
- Beef with Tuna Sauce17€
Sides · Kids · Extras
- Sides5€
- Paillard for kids10€
- House wine by the glass6€
- Filtered water on tap 75 cl2€
- Bottled water 75 cl3€
- Bread & cover charge2,50€
Special selections of superior loins while stocks last · Ask our staff
The cellar
Local wines only.
Maremma labels, most of them from a few kilometres away. No encyclopaedic wine list: reds that go well with the grill.
House wine by the glass €6 · Sparkling and rosé on the list
Small. Sharp. Alive.
Dark wood, rustic industrial. Warm lights, bordeaux details. A small place, loud in just the right way. Not a chain: one room with the grill going full blast. Outside, the gazebo: 10 street-side seats, warm lights and the grill within nose reach.
35
sqm dining room
15
seats in winter
10
seats in the gazebo
35
seats in summer
Google Reviews
Word from those who ate here.
“First of all, compliments on the service: truly warm and family-like, you feel at home right away. They help you choose, advise you and explain everything with such grace and simplicity. Then the dishes arrive! And the first thing I thought? "I'm going to hug the chef." Truly excellent, a cross between butter, a tartare and a dessert. Perfect cooking, top-quality meat and you can tell, from the first bite to the last. Compliments to everyone and a big hug!”
“Spectacular meat. Lovely chat with the chef and the owner. Recommended.”
“We came for our last dinner in Follonica to try their Fiorentina after reading the great reviews. What can I say, excellent meat. The girl who served us was kind, friendly and helpful. Highly recommended.”
“We had an incredibly good Fiorentina, not to mention the cured meats board...”
Enjoyed it?
A Google review takes a minute and is worth more than any advertising.
Meat. Room. Grill.
From the feed @john_bistecchino
Follonica centre.
Via Albereta 9, 58022 Follonica (GR)
On the busiest street in the centre. Follow the smell of the grill.
Open in Google MapsMon – Thu · 7:30 pm – 10:00 pm
Fri – Sat · 7:30 pm – 11:00 pm
Dinner only. The grill lights up late and goes out early.
Closed on Sundays · summer included
Via Albereta 9, 58022 Follonica (GR)
Loading the map accepts Google Maps cookies.
06 · Book
15 seats.
Be quick.
No forms, no online queues. A WhatsApp message or a phone call and the table is yours.
Mon – Thu · 7:30 pm – 10:00 pm · Fri – Sat · 7:30 pm – 11:00 pm · Closed on Sundays