Quintale is the concept of an upscale signature meat-centric restaurant with shop & on-sight butchery, in partnership with the legendary and world's most famous rock-star butcher Dario Cecchini of the famous Tuscan Antica Macelleria Cecchini. Flame and fire, the highest sustainable-quality meat and selected wines, superb seasonal vegetables, joyfulness, and conviviality are the distinctive ingredients. All blended with rustic contemporary décor, sustainable and circular designed furniture, which represents a more contemporary vision of traditional butcher shop.
The idea of Quintale stems from the desire to update the simplicity of the tradition to create a new meat-centric restaurant concept of high-profile, elegant yet informal, drawing inspiration on the one side from the culinary experience, know-how, and philosophy of Dario Cecchini and, on the other, from the "genius loci" of unique “terroirs”, such as Franciacorta, where the first restaurant will be opened. The recovery and requalification of a historic farmhouse in the heart of Franciacorta - with the objective to propose a future version of the art of butchery – led to the birth of the first location of Quintale.
The project, designed by arch. Valentina Moretti, founder More studio, represents an ethical balance between ancient and contemporary and highlights the pillars of Dario Cecchini’s butchery philosophy, recovering and redeveloping an old typical farmhouse in Franciacorta. The stump (‘il ceppo’) – the traditional butcher’s table – inspires the social tables located in the veranda. They are surrounded by impressive half-carcasses (‘le mezzene’), proper goddesses of this temple. The fire, archetypal element exalting the butcher’s holy gesture, is emphasized by a fireplace – an intimate recess where guests can accommodate in and be witnesses of the grill fine technique.
The atmosphere in the wine-room recalls the fumoirs: a true wooden box where wood dominates both in the furniture and in the finishes. The surrounding lounges feature tables realized in marble, recovered from quarry’s scraps. The circular re-use of waste material, the recovery and the enhancement of the existing are the leit-motiv: the elements of the earlier architecture - such as vaults, cotto floor tiles, bricks and exposed beams - find new life close to inox steel, wood, glass, proposing a contemporary interpretation of the ancient art of butchery.
Excellent wine list with the elegant bubbles of Franciacorta and a top selection from Tuscany. In harmony with the vision and top standards of the restaurant, the Quintale’s wine offer will be focused on the two territories represented by Martino de Rosa and Dario Cecchini: Franciacorta and Tuscany, two lands infused with cultural significance and a thriving enological tradition which provides exclusive wines.
If the “Veranda” display the respectful celebration and timeless ritual of the animal sacrifice, the wine-room is the temple of the Franciacorta sparkling wines and tuscan labels. This is the most comforting and cozy space for guests to taste our wines, shop our products and have a good time.
Creative interpretations of the meat classics and butcher shop specialties from ‘Nose-to-Tail’ – using the whole animal with conscience, eliminating waste and promoting sustainability – paired with seasonal and local vegetables – to provide a balanced meal in the respect of guest health and territory: all converges into the Quintale's gastronomic offer.
Our workhorse? The “less noble” cuts, those that people aren't cultural accustomed to eating and shop, but that are incredibly delicious when cooked properly: the etrusco, the bavetta, the musetto, the pancia, the Fiorentina. Every cut and section have its value. Thus, forget the fillet, you won't find it at all.
In respect of all free thinkers, there are meat-free dishes. Right from the beginning, Quintale is heartily conceived to be inclusive. The convivium is more than eating, it is like feeling a sense of community and acceptance. Hence, this place is meant to be a sanctuary for carnivores and a respectful and pleasant environment for non-carnivores. To enjoy together good wine, pleasure, and lots of exquisite food to devour.
Sourcing from the most sustainable livestock farming: in addition to moral issues, the quality of meat is directly influenced by the quality of animals’ life and nourishment. Today, everything related to meat is unbalanced: intensive breeding, suffering, global warming, unfair treatment and feeding practices and so forth, that's why generally people are choosing to stop eating animal-derived food. The meat served is sustainably raised on Dario’s behalf in Catalunya (Spain) and under our supervision in Maremma (Tuscany) to ensure that the animals receive, both in life and in death, due respect as living beings, and that the moment of their sacrifice is as dignified and respectful as possible. This is Dario’s will, and our promise.
Overall, Quintale is a place where hospitality and respect are sacred; where to enjoy the warmest dining experience for meat- and non-meat lovers to remember.
