Chosen by Fabrizio Moccia
To everyone he’s Fabry. He personally selects the Italian meats and those from the Spanish fincas.
The meats we stake our name on
They come from Japan, Italy and Spain.
From Japan
Wagyu
Wagyu means “Japanese cattle”: the breeds of Japan, famous for their marbling, the fine fat that runs through the meat and makes it tender. There are always two kinds on the menu, from different prefectures. We cook it on a steel griddle, as in Japan, with vegetables cooked in its juices. Our Total Wagyu menu, from starter to dessert, was among the first in Italy.
Kobe
The most famous of all Wagyu. To bear this name it must come from Tajima cattle, born and raised in Hyōgo Prefecture, the prefecture of Kobe, and meet strict standards. Ours is certified: we are on the official list of restaurants authorised to serve it. Guests who taste Kobe or Wagyu are offered chocolates with a ganache made from their fat.
Kobe Beef1497Registration
Bone-in meats
Reggiana
The ancient red cow of Emilia, the one behind Parmigiano Vacche Rosse. We serve the old cow, purebred: on the menu it is the “Reggiana Superiore Selezione Fabrizio Moccia”, because he chooses it.
Spain according to Fabry
Rubia Gallega is the blonde cow of Galicia, with its yellow fat: ours is raised by a farmer as if it were part of the family. Alongside it, Simmental cattle born in Germany and raised in Spain, and Bellota, crosses of Limousin, Retinta and Avileña Negra that eat acorns in the right months, like pata negra pigs. Juan Navarro finds them all and oversees their ageing. In the dining room you can see them in the ageing cabinets.
“The philosophy of this place is that it should be a place for everyone.”
For every day
Even the most affordable meats have a story.
Apple Meat
A project of Fabrizio’s: Piedmontese beef, lean and very tender. We grill it twice and serve it coated with pan-fried apples. The result is a sweet, succulent dish, and a good start for a vertical too: a tasting journey that begins with the most delicate meats and rises to the most intense.
Fassona Madama Bianca
Fassona is the name of the Piedmontese breed: a genetic trait gives it heavy muscling and lean meat. Madama Bianca is a selection of older animals. It is the meat with the shortest ageing: kept fresh, it stays at its juiciest.
Come and see what’s on today
Other meats come and go. Ask our staff which ones are on today, or follow them on our social media.