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Bistecca Tuscan Steakhouse

EuropeanItalianSteak and GrillsWestern
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The highlight of this Italian steakhouse at Mohamed Sultan Road is the Bistecca Fiorentina, a massive 1.2kg piece of Australian wagyu. Those who avoid beef will be glad that the restaurant also has a selection of pastas and non beef dishes.

Tue - Sun: 12:00 - 14:00

Tue - Sun: 18:00 - 22:00

Closed: Mon

$144 based on 53 submissions
Dinner (16 votes), After Work (13 votes), Business Dining (13 votes)
Roger le Goeland

Expensive, but still the best steak in Singapore

Moving here from London, it was hard to give up great steaks cooked properly (e.g. in a Josper grill). When you see how packed Goodman's is even on weeknights, you wonder why Singapore doesn't have an equivalent. Even places that supposedly specialize in steak (Bedrock Bar & Grill, I'm thinking about you) serve desperately thin, small pieces of meat, cooked at too low heat, without much flavour... ...until Bistecca came along. Not quite a Josper grill, it's more the giant flame around the meat kind of place, but the effect is the same.

Go for the costata, not the bistecca - it's tastier, softer and takes better to that method of cooking. Medium will keep it nice and red on the bone whilst ensuring the fat will actually melt into the rest of the meat and you'll get a nice crust. No information on what beef it is, but it definitely has enough flavour to be worth the 180++. A costata should feed three. The only issue I have with the place is the high priced wine list. I think there are only 2 bottles below 90++.  Nice atmosphere inside suitable for a business occasion or a date, but I still prefer sitting outdoors between the cypresses after the sun has set.

The HGW community like this place for...

  • Costata6 votes
  • Buratta4 votes
  • Bruschetta3 votes
Community submitted Favourites:
Overall
Based on 53 votes
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31 May 2014 • 10 reviews • 0 follower

Expensive, but still the best steak in Singapore

Moving here from London, it was hard to give up great steaks cooked properly (e.g. in a Josper grill). When you see how packed Goodman's is even on weeknights, you wonder why Singapore doesn't have an equivalent. Even places that supposedly specialize in steak (Bedrock Bar & Grill, I'm thinking about you) serve desperately thin, small pieces of meat, cooked at too low heat, without much flavour... ...until Bistecca came along. Not quite a Josper grill, it's more the giant flame around the meat kind of place, but the effect is the same.

Go for the costata, not the bistecca - it's tastier, softer and takes better to that method of cooking. Medium will keep it nice and red on the bone whilst ensuring the fat will actually melt into the rest of the meat and you'll get a nice crust. No information on what beef it is, but it definitely has enough flavour to be worth the 180++. A costata should feed three. The only issue I have with the place is the high priced wine list. I think there are only 2 bottles below 90++.  Nice atmosphere inside suitable for a business occasion or a date, but I still prefer sitting outdoors between the cypresses after the sun has set.
30 Apr 2014 • 7 reviews • 0 follower

Where's the beef? at Bistecca!

Went to Bistecca for lunch on Easter Sunday with my family, and it was not busy at all. I was suprised because the room at the back was totally empty. I guess everybody was out of town...

We share the Burrata and the Polipo (Octopus) for appetizer, and both were really good. I would order both again.

For main courses, my wife had the Filetto (Wagyu Tenderloin -SGD 62). She ordered it medium and it came cooked to perfection. She was happy with both the quality and the cooking doneness.

My kids and I shared the 1.1 Kg Costata (Wagyu Bone-in Ribeye - SGD 178). It's a pricey piece of meat but I must say that it's worth every penny. We ordered it medium-rare and it was perfectly cooked. I'm still dreaming of that rib-eye...

The side dishes that we ordered (the beetroot, the fries and the spinach) were OK, but nothing to write home about. I would say the same for the desserts, although they did not have the Panna Cotta available, which is supposed to be their best dessert.

They also have a well sourced italian wine list that is as expensive as any wine list in Singapore for a restaurant of this category. We enjoyed a bottle of a 2010 Rosso di Montalcino at SGD 98. 

Overall, it was very good but somewhat expensive (or costly...). I want to go back to try the Grass Fed Black Angus beef, which is less expensive, and the Panna Cotta.
Fire!
24 Apr 2014 • 1 review • 1 follower

Best steak I have had in Singapore and healthy sides to go with the great chips. Quick taxi from cbd

Came for a business lunch. Great decor. What I loved was a passion for the produce including where it has been sourced. the chef is curing own cold cuts. I also like the good choice of greens and refreshing tomatoe salad, as well as the great fries. Often steak restaurent only have heavy sides (Mac cheese etc). Great melt in mouth steak cooked over charcoal flame. 
13 Nov 2013 • 1 review • 0 follower

If you're a MAN craving MEAT, Bistecca's a MUST.

Visiting from Shanghai and went here at my friends' recommendation. They didn't have the double-cuts, so we settled for the Grass-fed Angus Boneless Ribeye and Signature Wagyu-Holstein MS6+ Costata as well as their Pasta coi ricci and a a plethora of sides. I'll be honest, I've had my share of great steaks (Roosevelts in Shanghai), and what we had was hands down the best steak ever! My only regret was having had a late lunch at Tiong Bahru Market so I couldn't eat MORE!!! We did retire to the outdoor patio for dessert (Tiramisu, Gelato, Profiterol), all of which was standard tasty italian fare.
If you're looking to celebrate a special occasion, or just passing through and have a meat craving, Bistecca's the place for you!
10 Oct 2013 • 1 review • 19 followers

main course disappoints

Loved the side dishes, had a burrata and that was creamy though not as fresh. 1.1kg crostata was unfortunately charred till it left a bitter taste - the grill was practically burning. I'm sure the meat was nicely aged because it seemed sturdy and packed but the charring made it taste like burnt cha siu. Disappointed.