Trattoria Dalloste

HANNA SHIN★★★★★

The meat was thick, perfectly crispy on the outside and tender on the inside — absolutely delicious. The Scottona T‑bone steak, in particular, was outstanding. The bread served before the meal was crispy on the outside and soft inside, and it tasted even better with olive oil, salt, and pepper. The complimentary bread topped with ragù sauce was warm and delicious as well. There were five of us, and we ordered two T‑bone steaks and gnocchi with four kinds of cheese. We were all happily full by the end. The tiramisu was also fantastic. I came with friends this time, but I’d love to come back a

Jae Jun★★

Tourist trap, don’t go here. The Chianina beef is very underwhelming, especially if you like beef with marbling. It also doesn’t help that they overcooked our beef to the point where they butchered the cow for a second time. The only saving grace was the Tartufo rigatoni. Do your research and find other steak houses.

MyLs F.★★★★

Overall good; we ordered the Pici Senesi alla Carrettiera and a 500g grilled ribeye. The pasta was excellent — honestly the best Tuscan pasta we had during our trip, and it truly tasted homemade. The steak was cooked perfectly medium rare, though the 500g minimum portion felt quite heavy for two people alongside pasta. The Chianti was okay, but we’ve had better elsewhere. The coperto charge was noticeably higher than other restaurants we visited, and it was disappointing not to be served complimentary bread while waiting, especially since other tables received it given the high coperto.

Dave Berk★★★★★

Delicious steak. I also recommend the chicory side and the trifle for desert. Service was top notch.