The story
Trattoria Bibo, tucked away on Via Traversa in Traversa, Italy, has earned a stellar 4.7-star rating from the creators at Sentieri Golosi, who call it their "absolute favorite restaurant." They praise it as the best place for Florentine steak they’ve ever tried, noting the incredible meat, divine appetizers, exceptional wine list, and honest pricing for the quality.
The standout dish is the Bistecca alla Fiorentina, joined by other highly recommended plates: Tagliata di Manzetta con Erbe e Fiori, Mangalica con Lardo e Pancetta, Prosciutto del Casentino, and Acciughe del Mar Cantabrico con Ricotta. Even the coffee earns a thumbs-up. A rustic, traditional trattoria and local spot that’s also family-friendly, Trattoria Bibo comes recommended with all their heart.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about Trattoria Bibo's caffè, calling it a perfect, soul-warming finish. The overall vibe is one of cozy, unpretentious comfort that makes every dish feel like a hug.
“The coffee is drunk with the little finger raised — good joke. This coffee is very good. Good taste.”
What creators say
1 creator has covered Trattoria Bibo. Most active: Sentieri Golosi
This is our absolute favorite restaurant, the best place for Florentine steak we've ever tried — the meat is incredible, the appetizers are divine, the wine list is exceptional, and the prices are honest for the quality. We recommend it with all our heart.
Dishes mentioned
Bistecca alla Fiorentina
This is the best Florentine steak I've ever had. It's super juicy, with a perfect crust and a rosy center. You have to chew it a bit because the local Apennine cows run around, but it's incredibly flavorful and not at all tough. The abundant salt brings out the meat's natural taste. I made the bite too big because it's so good. This is the part that in Florence everyone argues about because everyone wants the bone — it's the best part. We eat it like Vikings. Absolutely phenomenal.
Tagliata di Manzetta con Erbe e Fiori
We start with a knife steak — the good ciccina, good oil, good salt, and a mix of herbs and flowers. The meat melts in your mouth, it's fabulous. The herbs that seem only decorative actually give it different nuances of aromas and flavors with each bite. It's very soft, aromatic, and really tasty. The oil, herbs, and meat together make a perfect combination.
Mangalica con Lardo e Pancetta
The Mangalica with lard and bacon — the lard and its bacon paleta from Joselito with the Gran Riserva and the Grigio del Casentino delle Selve di Vallolmo melts completely in the mouth. It's sweet, delicious, very aromatic, very good and tasty without being salty. If you pay attention you can also taste the fat of the acorn, the aroma. This one is creamier.
Prosciutto del Casentino
This is what is called a Tuscan ham done well. Very good pork, raised outdoors in the wild among the chestnut groves — a spectacular place. Done well because despite the long maturation it is not salty at all. Very good.
Acciughe del Mar Cantabrico con Ricotta
Nice big anchovy, plump, you can taste it when you bite it. The very creamy ricotta is not salty. It's very good, really fat, and this ricotta is very fresh, very aromatic, light.
