Regarded as one of Italy’s best butchers, Dario Cecchini has opened Carna in Hong Kong’s Tsim Sha Tsui East.

Diners looking for one of the most exciting and well-executed new dining experiences in Hong Kong Can’t look past Carna by Dario Cecchini, an elegant new steakhouse from the famed Tuscan butcher.

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For the new venture, Cecchini, hailed by the New York Times as the “world’s greatest butcher” and star of Netflix’s Chef’s Table, has joined forces with rising star chef Daniele Milliani to deliver an innovative journey into reverential dining in a vibrant space at the Mondrian Hong Kong created by Joyce Wang.

Conceived as a cosy renaissance sanctuary with jaw-dropping views of Hong Kong’s harbour and skyline from the 39th floor, Carna by Dario Cecchini delivers a sophisticated nose-to-tail dining experience. An exclusive chef’s table tasting experience brings diners on a journey through a variety of cuts of meat, blending time-honoured traditions with the finest products, innovative flair and true tableside theatre. With the belief that all cuts of meat can be utilised when cooked properly, Carna’s nose-to-tail concept eliminates waste and promotes sustainability.

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Naturally, there are also steakhouse favourites from Bistecca alla Fiorentina to Bistecca Toscana, dry-aged to perfection. But also expect experiences and flavours from 18 different cuts, including beef cheek, shank, tongue, bone marrow, chuck flap, flat iron, and the Etruscan cut. Other must-try dishes include Beef Tartare, Deep-fried Beef Meatballs with bone marrow, as well as the signature “Charcoal Grilled” steak with special cuts from the finest farms.

Carna is strong on respect, hospitality, and generosity, inspired by Dario’s own restaurants and shops in Tuscany. Cecchini’s respect for animals was not only shaped by his family’s long traditions but from his time studying veterinary science at the University of Pisa. Descending from an unbroken line of eight generations of butchers in Panzano, his love of animals formed his philosophy.

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In addition, Carna also serves “no wastage” cocktails to complement the nose-to-tail approach to dining, using cutting-edge techniques in cooperation with the chefs to create sensational cocktails using innovative ingredients like Carna beef fat-washed bourbon and upcycled porcini dark chocolate. And of course, there is a superb and innovative wine list designed to partner with Cecchini and Milliani’s creations.

For the new restaurant, Designer Joyce Wang has created a celestial setting with a unique vibe. From the marbled ceilings to the sumptuous curtains and creative use of lamp light, it’s a setting designed to complement the cuisine and transport diners to a place of ecstasy.

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