The story
Carlino Superior Beef, tucked away on Via Petraro in Santa Maria la Carità, has earned a 4.5-star reputation as a destination for serious carnivores. Braciamiancora calls it “one of the best steakhouses in Italy,” praising its exceptional meat, masterful aging techniques, and a lively atmosphere that makes it a must-visit for steak lovers. The open-kitchen, trendy local spot balances high-quality technique with an inviting, energetic vibe.
The menu showcases that ambition: a Tartar di Carlino and a Tartar di Black Angus both earn thumbs up, alongside a Cowboy Steak di Angus Frollato nel Burro di Vacca Jersey Affumicato and a Bistecca Frisona del Mazuri Extra Marezzata. Whether you’re after dry-aged precision or rich, buttery cuts, Braciamiancora’s recommendation leaves little doubt—this is a steakhouse worth the trip south of Naples.
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AI summary of what 4 dish mentions say about the food
“This is the Carlino tartare with a crispy rice wafer on top, lime mayonnaise, katsuobushi (dried bonito), chives, and 24-karat gold leaf. Underneath there's a licorice reduction. I would have pushed a bit more with acidity — the licorice reduction is very sweet and glassy — but it's delicate and balanced, and you can taste the meat.”
What creators say
1 creator has covered Carlino Superior Beef. Most active: Braciamiancora
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Braciamiancora
HOW TO EAT AT CARLINO SUPERIOR BEEF · @ 0:36
Carlino Superior Beef is one of the best steakhouses in Italy, with exceptional meat, masterful aging techniques, and a lively atmosphere — a must-visit for steak lovers.
Dishes mentioned
Tartar di Carlino
This is the Carlino tartare with a crispy rice wafer on top, lime mayonnaise, katsuobushi (dried bonito), chives, and 24-karat gold leaf. Underneath there's a licorice reduction. I would have pushed a bit more with acidity — the licorice reduction is very sweet and glassy — but it's delicate and balanced, and you can taste the meat.
Tartar di Black Angus
This Black Angus tartare is accompanied by an egg yolk breaded in coconut powder, anchovy mayonnaise, caper flowers, curly escarole, black olive powder smoked in a cloche, and finished with a spray of Sardinian sea water. This tartare is damn credible — balanced, delicious, all the ingredients blend with exceptional balance. I was afraid the water spray would cover the flavor, but it accompanies it. I would recommend this to anyone who doesn't like raw meat. The smoking is masterful, and the caper flower (cucuncio) gives the right closure. Great move using that sea salt spray.
Cowboy Steak di Angus Frollato nel Burro di Vacca Jersey Affumicato
This is a cowboy steak from Angus aged in Jersey cow butter, smoked. The aging in butter is a very difficult procedure, and Gabriele overcame it greatly. The meat is tender, tasty, and buttery in a good sense. You can feel it's Black Angus, the butter is felt but as it should be — both for the aging and the pan finish. This is a meat you can eat all of because the flavor doesn't tire you. I also recommend gnawing the bone — if the aging is done well, you can taste all the butter aroma on the bone.
Bistecca Frisona del Mazuri Extra Marezzata
This is a Frisona from Mazuri, extra marbled, with yellow fat — just the way I like it. This steak was elected and awarded at the World Steak Challenge 2024 as the best steak of the year, gold medal. It's excellent, the tenderness is extremely good, the aging is well done. The cooking is rare, as I like it — very juicy, with personality. It's not a flat steak, nor invasive; it has a wonderful balance of sapidity and minerality in the mouth. It gives great satisfaction, and honestly it's one of those steaks that screams 'Eat me again, eat me again.' If I have to find a flaw, it's not in the steak itself but in the scallop — I would have made it 3-4 mm thinner.