Where to Eat in Pistoia: The Best Restaurants and Bars

1927 / Today.... Alberto, the grandfather, in 1927, opened the Rafanelli family restaurant, a trattoria that was open from 17:30 until 20:00 serving rich snack and dinner which soon built a loyal clientele. After the 2nd World War, in 1946, Alberto began with the first course and the famous fried : "Arno fish and frogs" among the specialties of the earth was in great demand pork loin oil (still on the menu), salami farmers and charcoal-grilled meat. The restaurant was run by Alberto Rafanelli and 3 daughters, Tina, Rita and Laura, full-time moms of the new generation who managed the place with their husbands in the past 50 years. "The 50s were tough times", says Ms Rita, "but my father Albert was enterprising . He bought a small truck "station wagon" used to buy bread at a bakery in town - Barba - and we wound up over the bread for himself and for others, including his brother in law who had a small grocery store (in those days we helped each other). Money were few and also the small truck was doing his best. With its platform and smashed father Alberto driving, every puddle of water on the road he met the risk of getting their feet wet with the sketches was a certainty. Today these things are unthinkable but in those days, since the money for all needs were not there, it was a virtue of necessity". The focus for the raw material was a prerogative of Alberto and this heritage is not lost. It was the Accademia della Cucina, in 1955, that took notice the quality of our food and gave him the first official recognition. These were the years of the economic boom, people had a desire to have fun and go out, began to manifest the desire to have lunch and dinner outside their home. The change of mentality also produced the transformation of the room, which was completely renovated in 1962: vintage photos are shown in a hall of the restaurant. The continuous increase in new customers (who were no longer enough fried fish, cold cuts and roast ribs) led to a change in the style of the restaurant. Care service, customer focus, rigor in the choice of the raw material became our credo. The year 1962 is considered the turning point, the "hardiness" to the "classic" look without affecting the philosophy by which we are born: genuine kitchen + selected raw materials = guaranteed quality. After 50 years, we analysed ourselves on our work and we realized that we have never abandoned the original "rustic cuisine" that naturally evolved over time into "classical" and today, simply, "tradition". A homely and warm greeting, while respecting the traditions and habits, reflects the character of house Rafanelli. A special thought and a thank you to all the staff who over the years have shared with us this long and challenging journey and those who still work with us to continue to offer to our friends/customers the best of "Tuscany" real culinary traditions. Thank you all..

No menu and fixed price. If you like, you can drink some good wine. At your table, you'll be served (family style) 1,200 - 1,800 g or 2,400 g of top quality steak (600 g per person). While you steak is grilling, you'll taste a light appetizer to occupy your wait time and enjoy your steak with relish. Your steak will be done at sight on a wood-burning grill and will be accompanied by three side-dishes. A dessert will complete you dinner. The only extra could be the wine, if you like it, to be chosen from our rich list from €8.00 Upwards.

The best pizza in Pistoia!100 seats in a amazing Garden,quality ouar'motto!