Where to eat the best grilled meats in Italy? The best in Saturnia and Orio Sotto

Braciami's Ranking is still the reference network for meat lovers with over a million followers on social media. The fifty awarded restaurants in all the Italian regions

We are at the bottom of the list in Europe for meat consumption with 33 kilos per capita: 57% of Italians – according to research by the Food and Nutrition Center – reduce consumption for environmental, social and dietary sustainability reasons. For Umberto Veronesi, meat consumption was “to be eliminated completely” as it is a carcinogenic factor. But years later, the Veronesi Foundation has partially corrected its aim: commenting on the most recent international research, it states that meat is also a source of important nutrients, which only if consumed in excess can increase the risk of cancer and can be correlated to a higher risk of other pathologies such as cardiovascular diseases, diabetes and obesity. Therefore, suggesting limiting the consumption of red meat to no more than 500 grams (of cooked product) per week and avoiding or reducing as much as possible that of processed meat.

While 57 percent reduce their meat consumption, 52 percent of Italians believe it is necessary for a correct and complete diet.

And it is to this important segment of the population that the publication of “Braciami ancora” is dedicated, the reference network for meat lovers with over a million followers on social media, which has drawn up the ranking of the best 50 Italian Steak Houses 2025.

A ranking that highlights the establishments that stand out for quality, innovation and expertise in offering menus dedicated to meat. The ranking assigns each restaurant “flames” of merit. One flame is assigned to restaurants of an “excellent level”, two flames to establishments whose level is considered “excellent”, three flames to restaurants considered extraordinary and unique in their kind. The assignment of the flames is also in relation to the daily study of a constantly evolving market and the philosophy with which a menu dedicated to meat is created. The evaluation factors also include the search for virtuous farms, service and expertise in the dining room, cooking techniques, quality of the cellar.

This is a category of premises that has increasingly developed in recent years, responding to an increasingly demanding clientele that is attentive to the quality and provenance of the meat, as is also demonstrated by the increasingly frequent appearance of display cases of aged meat in restaurants and large-scale retail trade.

Below is the ranking of the best Italian grill restaurants, where only two establishments stand out with “Tre fiamme”: I due cippi di Saturnia and La Braseria di Osio Sotto, two restaurants, the organizers of the ranking emphasize, that “have a menu dedicated to top-quality meat and represent the top of the top at a national and international level. Here, the cult of grilling, the attention to detail, the skills in cooking meat and the philosophy on which they base their work are unmatched”.