Carna by Dario Cecchini listed on the World's 101 Best Steak Restaurants

Hong Kong's first Tuscany-rooted steakhouse debuts at No. 78 on the definitive global ranking of the world's finest steak restaurants.

27 March, 2026 (Hong Kong) - Carna by Dario Cecchini at Mondrian Hong Kong has been

named No. 78 in the World's 101 Best Steak Restaurants, the annual global ranking

published by Upper Cut Media House and widely regarded as the definitive guide to the finest steak dining on the planet. The recognition marks Carna's debut appearance on the list, adding a significant international steak credential to a restaurant that has built a strong record of recognition since opening in Hong Kong late 2023.

The World's 101 Best Steak Restaurants evaluates over 900 restaurants across 28 criteria including meat quality, sourcing, ageing, cooking technique, service and overall authenticity, assessed by a global network of anonymous Steak Ambassadors. To enter the list at No. 78 in a debut year places Carna among a small number of restaurants in Asia and the world to have achieved this distinction.

THEY RECOGNISED A BUTCHER'S PHILOSOPHY. A RESTAURANT UNLIKE ANY OTHER.

Carna is the creation of Dario Cecchini, the Tuscan butcher from Panzano in Chianti whose name has become synonymous with a particular kind of reverence for meat. Hailed by the New York Times as the world's greatest butcher and known to a global audience through Netflix's Chef's Table, Cecchini descends from an unbroken line of eight generations of butchers. His philosophy is simple and uncompromising: every part of the animal deserves to be used, and used well.

That philosophy shapes everything at Carna. The menu spans 18 cuts, from the Bistecca alla Fiorentina to beef cheek, shank, bone marrow and shin. The charcoal grill is the centrepiece. The nose-to-tail approach is not a concept but a conviction, one that Dario has held since long before sustainability became a word on restaurant menus. Designed by Joyce Wang, whose warmly lit interior of marbled ceilings, sumptuous curtains and amber lamp-light was awarded Best Restaurant Design at the AHEAD Asia 2024 Awards, Carna is a place that feels as considered as the food it serves.

Since opening, Carna has built a consistent record of recognition across both food and design. The restaurant holds a Recommended listing in the Michelin Guide Hong Kong & Macau for two consecutive years, features on the SCMP 100 Top Tables, and received the Best Restaurant Readers' Choice Award at the Foodie Forks Awards. It was named a Must Try Restaurant in the Weekend Weekly Food Award and earned the Recommended Western Restaurant Wine Pairing distinction from Wine Luxe Magazine and Best of the Best Masterchef Recommended Restaurants to name but a few. The World's 101 Best listing is the restaurant's first major international steak-specific accolade.

"Being named among the World's 101 Best Steak Restaurants and hence being part of such a small and selective group of Restaurants is a tremendous honour for the entire Carna team," said Dirk Dalichau, General Manager of Mondrian Hong Kong. "It is a reflection of the commitment our team brings to every cut, every service, every evening. Dario's philosophy has always been about respect, for the animal, for the craft, and for the guest, and this recognition tells us that philosophy and real values are resonating with diners in Hong Kong and beyond."

AT CARNA THIS APRIL

April brings three additional reasons to visit.

White Asparagus Season (until 24 May)

Sourced directly from Italy and available at its seasonal peak, Carna presents three dishes: Asparagi Bianchi Scottati con Prosciutto Toscano, pan-seared asparagus with Tuscan ham, porcini and beef jus (HKD 328); Risotto agli Asparagi Bianchi con Salsiccia, Carnaroli rice with fennel sausage, Parmigiano and fennel pollen (HKD 348); and Flan di Asparagi Bianchi, baked to a custard-like texture with spicy Chianti ragout (HKD 308). Short in season, available for a limited time.

Easter Brunch: Pasqua in Panzano (3 to 7 April only)

A family-style Easter brunch rooted in Tuscan tradition, served for a minimum of two. The table features unlimited antipasti, a braised lamb shoulder risotto with cauliflower, grilled lamb rack and spiced lamb and beef sausage from the charcoal grill, alongside Carna signatures and Tiramisu di Casa to close. Three dishes were created especially for the occasion, each drawing from Italian Easter tradition: the frittata as a symbol of rebirth, lamb at the centre of the table as a symbol of renewal. Priced from HKD 728 per person. The braised lamb shoulder risotto with cauliflower is also available as a standalone during dinner service at HKD 398.

In celebration of the World's 101 Best Steak Restaurants listing, Carna is offering champagne at HKD 101 per bottle throughout the Easter Brunch period, 3 to 7 April. The number is not a coincidence. One bottle per table. (Champagne Thiénot Brut NV. Subject to availability.)

Butcher's Secret Cut: Pardoo Wagyu Rump Cap (12, 16, 19 and 23 April)

The Secret Cut series returns with the Pardoo Wagyu Rump Cap (300g, HKD 788). There are only two rump caps per animal, and they rarely appear on menus. As it grills over charcoal, the fat cap renders slowly, basting the meat and building a deep, beefy character with a juicy bite. Ten portions per night only. Advance booking essential.