News and Announcements

Bistecca is an exceptional steakhouse in Singapore that offers an impressive dining experience. As soon as you enter the restaurant, you’re greeted by the warm and inviting ambiance. The decor is sophisticated yet cozy, with dark wood accents and elegant lighting. The staff are friendly, knowledgeable and attentive, providing top-notch service throughout the meal.

The signature dish, and namesake is the Bistecca alla Fiorentina — a thick cut, char-grilled T-bone steak to share.Prepared in traditional Tuscan style over a high temperature wood-fired grill to produce a charred crust yet tender and juicy centre for an indulgent steak experience.

Also on the menu is an amazing F1 kuroge washu bred from the tajima bloodline available as thick cut in the traditional tuscan manner, grain fed for 420+ days with a marble score 6 from Australia.
The menu also features a variety of appetizers, sides, and desserts that complement the steak perfectly. The beef carpaccio is a must-try and the creamy burrata and fresh heirloom tomatoes also make a refreshing appetiser.

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In the pursuit of go big or go home, Bistecca Tuscan Steakhouse is offering thicker sharing cuts of premium bone-in steaks and large format Italian wines for grand group celebrations. The two signature sharing cuts Fiorentina and Costata are now available in three ascending sizes – 900g (for 2-3pax), 1.1kg (3-4pax) and 1.3kg (4-5pax) from S$178++ – and red wines have also been upsized to magnum (1.5 litres) and double magnum (3 litres) for the ultimate pairing. The line-up includes Pian Delle Vigne, Brunello di Montalcino 2000 ($950) and Sant’ Antonio ‘Campo dei Gigli’, Amarone della Valpolicella – Veneto 2008 ($1380).

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Back by popular demand, Bistecca Tuscan Steakhouse re-designs and re-launches the 3-course limited edition ‘Best of Bistecca’ sharing menu at $148++ per person, made available to guests for dinner service during the entire month of August.

Regarded as the 21st best steakhouse in the world, Bistecca will be serving up their most popular dishes of the last ten years. To whet your appetite, begin with a complimentary glass of your choice of beverage: Glass of Prosecco, House Italian White, House Tuscan Red, Capi Yuzu or Grapefruit (non-alcoholic).

The best-loved starters include two sharing platters of creamy Burrata or Salumi cuts, as well as single full-size portions of Fremantle Octopus, Chopped Salad, Busiate, a beef and tomato ragu or sweet green pea Agnolotti – both house-made pastas.

For the full feature, click here.

Regarded as the 21st best steakhouse in the world, Bistecca will be serving up their most popular dishes of the last ten years. To whet your appetite, begin with a complimentary glass of your choice of beverage:Glass of Prosecco, House Italian White, House Tuscan Red, Capi Yuzu or Grapefruit (non-alcoholic).

The best-loved starters include two sharing platters of creamy Burrata or Salumi cuts, as well as single full-size portions of Fremantle Octopus, Chopped Salad, Busiate, a beef and tomato ragu or sweet green pea Agnolotti – both house-made pastas.

For the full feature, click here.

Centred around Bistecca’s Signature Sharing Steaks, premium F1 Wagyu (marble score 6+) beef exclusively imported from Australia, choose from the Fiorentina, a classic T-bone or the Costata, a bone-in ribeye with both options ranging from 900g to 1.3kg, dependent on the number of guests at the table. The cuts are served with your choice of sides such as Broccolini, Brussels Sprouts, Steak Fries and a decadent Italian take on Mac n’ Cheese among others.

For the full feature, click here.

Head to this steakhouse this Father’s Day and celebrate with its four-course menu. Anticipate Tuscan-style steaks and authentic Italian fare such as the pan-seared scallops with refreshing mint salsa verde; and beef and tomato ragu. The star of the experience though is the premium F1 Wagyu beef, which is served either as a Fiorentina (T-bone) or costata (bone-in ribeye) cut. Accompanying the juicy steak are a range of sides, including creamy spinach and indulgent mac and cheese. Available on June 19. Book here.

For the full feature, click here.