John Bistecchino - FOLLONICA

Really excellent dinner. we ordered some croutons as an appetizer that were really amazing, the classic Tuscan creamy croutons that sprinkled all the flavor of the fegatini ..... to follow we.laid delighted by an exceptional Florentine .the quality of the meat does not really have excellent comparisons. We accompanied dinner with a montefossoli. to conclude the dinner we made pampered by the tart with exceptional cream. we tasted the lover of the bayman and the elf lover who say a fantastic evening pampered from the first minute to the last reach. the staff and the owners are really fantastic people who know how to make feel at home.

Too many things to see locally small and suffocating with tables and chairs so close that they do not have a minimum of privacy, which in turn do not allow any possibility of manoeuvre. it was difficult to dine inside a veranda structure that oppresses because it lacks air and does not allow to stand to dare take a breath of air as it also requires the risk of bumping the waiter who brings the meat on some plates of cast iron incandescent. minimum portions for the first reduced to the bone (you will tell me that it is a place where you eat meat but if you have in the menu also some types of pasta for sure for 13 euros per dish I expect to swallow a decent portion and not a goto misery,) discreet meat but filled with black and pink pepper that is inserted without having made any request and of which there is no specific on the menu. but the upper part is reached on the waiting times and on the availability of the waitress; about an hour to have meat, little attention to customer requests that are often snobbed and liquidated with a lot of sufficiency that makes him feel almost guilty of having ordered the dishes, and to have come to your restaurant, ' despite I have come as everyone with the intent to eat and pay! a very salty account. if you have not yet learned courtesy, kindness and make the customer feel comfortable are the basis of the success of an activity like yours. I conclude by contacting the owner of this place. do not pay attention to the fact to the heart of the city there are many tourists and the fact that there will always be new ones, sooner or later many will stop following you; I'm one of them. if this is your way of doing business and profits I am sorry for you, but I recommend you read this review several times and take some ideas. I had to. for me it is absolutely no!

Small but welcoming, very kind owners who love their work! the meat simply fantastic as well as the carbonara. Obviously the queen of the evening was the Florentine, cooked to perfection and cut very tender all accompanied by a great wine.

The queen of meats after a wonderful day on the boat, we stop at dinner at follonica. This evening we booked by John Steak for a meat peel! It's a Florentine. do a very nice place, but very, very small. on the outside there is a small dehor like the ten we occupy completely. we are greeted very hot, the lovely staff. our boys in a table and we adults in another side. different water bottles, a couple of drinks, the usual basket of bread shape and a couple of bottles of wine. we choose a red sea canon doc beardous sea mass morisfarms estate (gr). perfect to match our dinner. only to heat the engines we order a couple of sliced cutters of black angus and a selection of cheeses. sliced with marinated meat and smoked American beef. Very well. remarkable quality cheeses served with their jam, honey and gardener. Cheese cutter, perhaps, a p...minimal for the boys three spectacular sharps, a pork and pepper dish and a scientific carbonara (science, according to them, applied to egg cooking). all very convincing proposals. And now to us! the menu dedicated to meat, well exposed above our heads, very inviting and touches various nations. we decide for a Florentine classic of the house and then we draw a Florentine sashi of Finnish origins. meat served on hot dishes in cast iron, cooked perfectly, with a delicious outdoor crostic and inside a beautiful red life. the consistency of meat? a show! wonderful Italian meat, but I must say that Finnish is defending very well. It should be said, for, that I do not find realistic the huge difference of price. the Finnish 25 euros in more to kilo! At this point, the Florentines did all their life in Italy. as contours a portion of boiled beans and one of baked potatoes. Very well. Let's close with a cake ride, all homemade. a hot chocolate cake, two tarts with blackberry jam and cream tuft (spray) and two other chocolate brownies. sweets chosen by the boys I see all satisfied. four more coffees, like many killericaffs and finally the account. total expenses of 357.50 euros with this detail: covers (ahim 15 euro; five bottles of water 9.5 euro; two drinks 5 euro; the two beardspinosa 50 euros; two cutters sliced 24 euros; selection of cheeses 10 euro; three cuts 48 euros; the two pasta 24 euro; the Florentine of the house (45 euros/kg) 60 euros, while the Florentine zashi (70 euros/kg) 81 euros; we spent a pleasant evening pampered by the staff of the club, especially from simona that had an infinite patience. The high meat!

Absolute to try if you want to eat meat! delicious! friendly and kind staff. 5