"Benvenuti da Bricco e Bacco"
The Best Steak restaurant from Sicily
Heralding from Monreale, a small town in Palermo, Bricco e Bacco is a restaurant with a proud history. Since the 1930s, our family has been sourcing and butchering only the world’s best beef. This is our life and our passion.
Today we are known as one of the best steak experiences in London.
Specialty Steaks - Experts in Beef
Since the 1930s, our family has worked as ‘carnezzieri’ (Butchers: Palermitan) which means we are experts in sourcing and butchering the world’s best beef.
Our customers experience a selection of luxury prime-cut steak with unbeatable flavour.
From the grill, our dry-aged beef is on the bone and served at the table on a hot Himalayan rock salt pan. It is a unique sharing experience.
Sashi Beef - Finland
Our Sashi beef steaks come directly from Finland from selected Friesian or Ayrshire cattle breeds. Sashi is a Japanese word meaning ‘marbling’ which is the main characteristic of this exquisite meat. The fat melts during cooking but remains inside the fibres of the meat creating the perfect combination of tenderness and flavour.
Marango – Italy
An Italian beef, Marango beef is from a cross-bred of pure Black Angus, Friesian and Maremmana cattle. The free-range cattle are raised on an all-natural and sustainable farm near Viterbo in central Italy. Marango features high quantities of fat, making it beautifully tender and savoury to taste.
Japanese Wagyu – Japan
Its name derives from the Japanese ‘wa’ (Japan) and ‘gyu’ (Ox), a specialty beef famous globally and a favourite of some of the world’s greatest chefs. It is characterised by a high quantity of unsaturated fats which are distributed throughout the meat’s fibers making it particularly tasty and tender. The cattle – one of four Japanese breeds of beef cattle - are reared and fed according to strict guidelines to ensure the right marbling and respect of the Wagyu mark. A5 is the highest grade given only to the finest beef.
Black Angus - Spain
The world-famous Angus breed originated in Scotland over 1,000 years ago and has since created a set of standards to ensure superior levels of marbling, tenderness, age and colour. Angus is particularly known for its marbling making the meat more tender, juicy and tasty
Rubia Gallega – Spain
Rubia Gallega translates to English as ‘Galician blonde’. It was awarded the name because of the colour of its characteristic golden mantle of fat. It is a breed of cattle indigenous to Galicia in Northwest Spain where it grazes on the lush meadows there for at least 8 years putting on layers of marbled fat before being slaughtered. The unique flavour of this steak originates from the algae the cattle naturally feed on, transported to Iberian coasts by Ocean currents. The beef is further dry-aged for 40 days to enhance its unique flavour.
Danish Crown – Denmark
The Danish Veal concept is built upon Danish Crown’s quality calf production programme which centres around craftsmanship, dedication, quality and pride in achieving some of the highest animal welfare standards. The result is truly delicious Danish Veal that has a tender, juicy and soft texture, creating a delicate eating experience. Danish Veal calves are bred by selected Danish farmers who have committed themselves to strict demands within ethics as well as the health, welfare and living conditions of the calves.
Shorthorn UK – UK
Beef Shorthorn is the native breed with a rich past, a dynamic present, and one that is fit for future purpose being highly suited to modern low input farming systems. Moreover, it has a high health status: all registered animals offered at Beef Shorthorn Cattle Society official sales are from CHeCS approved health scheme herds.
Spanish Wagyu – Spain
The meat comes from the Wagyu breed of cattle, which was originated in Japan. It stands out from the rest thanks to its extraordinary culinary uses and is one of the most select and highly-prized meats in the world. The exceptional genetic lineage provides a seal of quality, and the precise information that we obtain about their genetics ensures that each Wagyu breeding pair fits perfectly. The combination of the Wagyu genetics, the diet and growth environment, and the guarantee of a natural infiltration of their own body fat between the muscles in the end guarantee an extraordinarily unique flavour, texture and juiciness.Book A Table
We are open for lunch, aperitivo and dinner from Monday – Saturday.
For group bookings with more than eight people, please contact us directly.