5 of Europe’s Best Spots for a BBQ

Home of the mighty bistecca fiorentina

Tuscan cuisine is, without a doubt, some of the finest on the planet. Whilst there is a veritable plethora of dishes one can enjoy on a jaunt around Tuscany, it’s Florence’s world-famous T-bone steak that we’re after here; Florentine T-bone is usually thickly cut, very large and served rare. If you can’t quite be bothered to stoke the fire yourself, then Buca Lapi, which is situated in the very centre of Florence, is perhaps the most well-known (and oldest) steak restaurant in the city.

Wine Recommendation:

Something bold and red. A local Sangiovese wine should be perfect.

Open air dining among the vines

There are a few reasons why we’ve included Languedoc on this list. Firstly, the region is hardly lacking in beaches.

Secondly, the local barbecue restaurants (some of which, handily, are on those beaches) are pretty top of the range; Domaine Gayda, for example, offers quality food from an open air barbecue surrounded by vineyards. Finally, though, Languedoc as a region just has this sort of rural rusticity – a sort of charming wholesomeness – which seems to go effortlessly hand-in-hand with the simple pleasure of cooking on a barbecue.

Wine Recommendation:

Red blends from Languedoc are often full-bodied and fruity, so should go well with some locally-sourced game or red meat.