‘Mescita’ is an old Tuscan word for a bar or tavern. Come here to try the steak of aged beef and organic wine. The chef sources rump, aitchbone and rib roast, which he chargrills in the Florentine style. Seasoning is restricted to salt and pepper and portions start at 200g. Order appetisers to tide you over while the beef is grilled slowly. If you still have room, the pastas are recommended.