Quintale, many things are already clear from the name. The result of the collaboration between the de Rosa-Moretti family and Cecchini, Quintale meat restaurant was born in Erbusco, which makes the product its strong point. This is where Dario Cecchini’s meats and the Moretti family’s Maremma meats are sold. The restaurant is characterised by two great protagonists, the open fire and the cell with its hanging half-carcasses to give a clear sign of what is on offer: not the usual steackhouse and not a simple meat restaurant but a true temple of cuisine and butchery, the two cornerstones on which it stands. With several seats both indoors and outdoors in the courtyard, it can not only accommodate several customers but also be used for events, parties and convivial dinners. In addition to the characteristic New York-style bar where you will find tapas and aperitifs, butchery classes will soon arrive so that you can then cook directly what you have processed. From nose to tail, this is the slogan of the restaurant that aims to use the whole animal in a sustainable and responsible way.
