Macelleria Cecchini

Okay not sure how much I can add here but TOTALLY worth the trip from Lucca to Panzano. We used Tuscan Drivers (wonderful) and stopped at Fontodi (5 minutes away) on the way home. Never had so much excellent beef in one sitting in my life! Ever flowing house Chianti and no limits on servings (advise to have a lite dinner the night before and a lite breakfast and stay light on the bread!). Super friendly staff. Recommend picking up the house seasoning packs. If it matters to you, ask if Dario will be there on your booking day (he wasn’t for us but it was wonderful nonetheless). For the noon seating they start appetizers and Chianti at 12 sharp and start seating around 12:30 (check in with the hostess gal when she appears and you can head to your table and get warmed up on Chianti but don’t overdo the bread!!). Lunch starts at 1 pm and may go past 3 after dessert and aperitivo.

One of the greatest butchery and dining experiences available in Tuscany or anywhere else for that matter. Superb quality meat and a philosophy of nose to tail eating, quality of life (for the cows) and respect for the animal. You are taken on a beefy journey eating cuts both well known and more niche. Our particular favourite was the “Etruscan cut”, from the forequarter but with a texture and softness found in many of the more premium cuts. With an honourable mention to the “ramerino in culo” delightfully translated to rosemary up the bum. An unforgettable experience. And at €50 a head unbelievable value! Dario is a legend

Dario is a local (even international) institution, with his love of meat -- as something to prepare, something to cook, and something (in its origins) to be respectful of. Going to Dario's is an event. We did it 15 years ago while in the area, and it was a priority to revisit when we knew we were returning this year. FOOD / DRINK: So this is a meat-fest, just to be clear. There are multiple dining areas for a single-seating lunch and dinner, seating up to 250 folk at a time. The party starts in the half-hour before seating, as glasses of chianti and lard-buttered bread are served out on the street to the folk waiting. Once you're in and seated, there's bread and oil, a huge fiasco of chianti, and multiple courses of meat (from tartar to beautifully prepped steak) leavened with potatoes and beans, etc. It's all topped off with coffee and grappa or vin santo. Everything is fairly simple but high quality and tasty. Even stuff you don't think you'll like, you likely will (I'm not a tartar guy, but it was quite good). Meat is cooked rare to medium rare, and, no, you can't ask for it cooked differently. There are also kid-sized portions, and veggie meal options. Arrive on an empty stomach. If you leave hungry, you're doing it wrong. AMBIANCE: Each of the dining areas -- two floors in the main building, the back patio, and a building across the street -- are decorated differently. Seating is at common tables, to encourage conviviality over the food (we didn't interact with our neighbors at all, but that didn't bother us). The place is pretty loud, with all the talking and service going on, but not uncomfortably so. SERVICE: The waitstaff are focused on serving out courses, one after another. They are friendly and professional and efficient, which is effective for the setting but leaves little time or inclination for socializing or chit-chat. They're there to deliver good food, you're there to eat it, that's the deal. Dario makes an appearance during "cocktails" outside, and provides pre-seating a powerful, enthusiastic announcement to the crowd, getting them to cheer for eating and meat and eating meat. He also took a swing through our (and presumably the other) dining rooms, glad-handing the venerating crowd. But save for one staff member who invoked a similar crowd cheer at the beginning of the meal in our dining room, the focus of the staff and service was in getting things served out efficiently, offering seconds and thirds as available, and keeping things moving ricky-tick. That's not a bad thing, just not as exciting a thing. NET-NET: The value here is undeniable -- great food, plentiful drink, for a remarkably low price compared to a lesser meal in Florence. The place still is an excellent place to eat lunch (followed by no dinner) or dinner (followed by sleep). That said, the last 15 years have sanded down the sharp, wild edges of the experience, turning it more into "just" a great meal than a bacchanal of carnivorism. Darrio has slowed down (as have we all) and seems more focused on the butcher shop; the staff and deputy leadership are keeping things going efficiently and well, but without the same wild-and-crazy, burning passion of a decade-and-a-half ago. Again, that criticism doesn't mean you shouldn't go. It just means it's a bit more conventional a meal -- despite its dimensions -- than it once was. If we are back in Florence in another 15 years, I'll definitely be back.

It is impossible to leave this place hungry. Come for the experience, not just for the divine meat and to see the meat master Dario at work. Reservations required but you could try your luck rocking up in case there are no shows. Parking available behind the restaurant or outside the town. The lunch festivities begin at 12pm with wine and lardo bread. Move inside at 12:30pm to enjoy more wine and then the lunch begins at 1pm. You will be taken on a meat journey like no other, with unlimited Chianti wine and water, as well as bread and beans. Communal dining sets the scene to meet new friends from all over the globe. Over three hours, you’ll be experiencing a meal of a lifetime. When you leave, you can pick up a print or plate or souvenir from the store next door. For €50, this is incredible value. Not for vegetarians or anyone who likes to smother well done steaks in sauce. The dessert is the perfect end to the meal. Worth a detour to come here but book early.

How now, one of the best food experiences that I've ever had? Dario is an amazing gentleman with an incredible background. All of the staff were great. The beef plates were simply amazing. A visual and it was 35th in line. Peter Myles attended the induction ceremony. He has spoken only sparingly about what that gastronomical event