Steakhouses›Steakhouses in Hong Kong›Carna by Dario Cecchini
Florentine bisteccheria · Tsim Sha Tsui · Hong Kong
Carna by Dario Cecchini
Italian Frisona from Carima, grain-fed heifers of about 16 months, dry-aged 45 days and cut as a 1.2 kg bistecca Toscana.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Carna is the Hong Kong steakhouse co-founded by Dario Cecchini, the butcher of Panzano in Chianti, who took over his family's shop from his father in 1976. It sits on the 39th floor of the Mondrian Hong Kong in Tsim Sha Tsui and opened in 2023. The menu is nose-to-tail: it numbers 18 cuts of the animal, from tongue to tail, and the house offers 18 dry-aged cuts. It was no. 78 in the World's 101 Best Steak Restaurants 2026. The hotel reports MICHELIN Selected in the 2025 and 2026 guides.
What to order02
- Bistecca Toscana
- Bistecca Etrusca
- Bistecca alla fiorentina
02What to order
- Bistecca ToscanaFrisona from Carima, Italy, grain-fed, dry-aged 45 days, 1.2 kg: HK$1,980 on the June 2026 menu.
- Bistecca EtruscaBone-in chuck of Rangers Valley Black Angus, aged 60 days, 1.2 kg, HK$1,680. SCMP says no other Hong Kong restaurant serves it.
- Bistecca alla fiorentinaPorterhouse or T-bone of Rangers Valley Black Angus from Australia, 1.2 kg: HK$1,980 or HK$1,880.
- Blonda Española ribFrom Spain, aged 28 days, 1 kg, HK$1,680.
- Chianti tartare120 g of rump, HK$318. The marrow-stuffed polpette are HK$268.
- Butcher's MenuMonday to Wednesday, HK$888 a head, minimum two, with two glasses of wine or a non-alcoholic pairing.
03The beef
The June 2026 menu reads as a map of origins. Italy: Frisona from Carima, grain-fed females of about 16 months, also sold as a 220 g tenderloin at HK$588. Australia: Black Angus from Rangers Valley for the fiorentina and the Etrusca, and a Jack's Creek M3 cube roll, 300 g at HK$608. Spain: Blonda Española, aged 28 days. Japan: a Kagoshima A4 wagyu striploin of 200 g. United States: Snake River Farms wagyu at M5-6, cut as Cappello del Prete and Fascia di Reale, HK$628 each. Ageing runs from 28 to 60 days. A 2024 SCMP profile cited 44 days for the porterhouse. Off-menu cuts are released in limited numbers each day.
04The fire
Charcoal. The menu heads its steaks as beef from Carna's charcoal grill.
05The story
In 2024 the daily kitchen was run by Daniele Milliani, a protégé of Cecchini; the 2026 SCMP 100 Top Tables profile names Billy Yau as chef de cuisine. The interior is by Joyce Wang, also behind Mott 32 and The Magistracy. It is Renaissance in mood, with low marble ceilings, arches and dim light, and reached by its own glass lift. The hotel says it won best restaurant design in Asia at the AHEAD Awards 2024.
06The practical
39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui. Dinner daily, 6 pm to midnight. Weekend lunch noon to 3 pm, with a nose-to-tail brunch on Saturdays, Sundays and public holidays. Book on SevenRooms or +852 3550 0339. SCMP's 2026 estimate is HK$1,000 a head; corkage is HK$600. Prices add 10% service. No formal dress code, and about ten vegetarian dishes. The arrosto fiorentino, 1 kg of Angus rump at HK$1,688, needs two days' notice. The number: 60 days, for the Etrusca.
- Address
- 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, Kowloon
- Phone
- +852 3550 0339
- Website
- mondrianhotels.com
- Directions
- Google Maps ↗
Who is behind Carna in Hong Kong?
Dario Cecchini, the butcher of Panzano in Chianti, Tuscany, is a co-founder. The restaurant is on the 39th floor of the Mondrian Hong Kong.
How long is the beef aged at Carna?
On the June 2026 menu, from 28 days (Blonda Española) to 45 days (bistecca Toscana) and 60 days (bistecca Etrusca).
How much is a bistecca at Carna?
In June 2026, HK$1,680 to HK$1,980 for 1.2 kg, plus 10% service.
Is Carna on the World's 101 Best Steak Restaurants list?
Yes, at no. 78 in the 2026 list.
07In Hong Kong’s selections
08Sources
100toptables.scmp.com · robbreport.com.my · 100toptables.scmp.com · 100toptables.scmp.com · afoodieworld.com · mondrianhotels.com · mondrianhotels.com · mondrianhotels.com
Last verified 25 Oct 2026.