Pink Mamma, it’s a big and friendly trattoria on 4 floors where we grill 1kg T-Bone steaks and 1,1kg Tomahawk steaks on our 3 meters long BBQ (size does matter). We breed and feed ourselves our own cows in order to get this corn-fed meat extraordinarily tender, matured at least 30 days. The meat is grilled with a mix of cherry wood and quebracho to give it an incomparable taste, but the recipe is pure Tuscan tradition. By the way, in this region, it is said that if a steak is thinner than three fingers, it’s called a carpaccio. It’s also said that it is a sin to order a Bistecca alla fiorentina without a glass of Chianti Riserva. In terms of wine, we have a few incredible discoveries, like some old vintages right from old Tuscan hotels’ cellars. They’re amazing with the meat and match perfectly with the atmosphere of the last floor glass-ceiling. We also offer a super fresh Summer menu so don’t miss out on the Superstar sea bream, the Molise’s truffle tartare or the orgasmic Gianduja and flor di latte ice-cream sundea. And if you have the guts to go down to the basement, don’t hesitate to push the forbidden doors, you might be surprised…
Grigliata alla Fiorentina
Why don’t you take reservations ?
We use amazing products that come directly from amazing producers located in Italy. We only serve fresh, 100% made-in-house food. And in order to stay in the spirit of the authentic Italian trattorias we love so much, we offer a menu that’s as affordable as possible. The reality is that latecomers and cancelled reservations represent an enormous cost for restaurants. In order to be able to offer quality products at affordable prices, we have to ensure that all our seats are filled. Either we accommodate a lot of people, or we make a lot of profit.
Plus, there’s advantages to not having to reserve 2 months in advance just to eat a pizza ! To put it simply : we understand that not taking reservations can be inconvenient for our diners, but we have to weigh this consideration against the fact that we’re trying to offer high value-for-money by squeezing our margins. To make things just a little bit easier, we’ve put in place a wait-list system whereby our hostess take your name and telephone number and call you when your table is ready.