Destination steakhouse for dry-aged and premium cuts with polished service and robust wine list; pricey and popular, best for meat-focused dinners rather than quick bites.
Nana Meat & Wine delivers exceptional food quality centered on premium dry-aged Italian beef and imported Wagyu, supported by strong wine pairing expertise and attentive service. However, inconsistent execution during peak hours—including long waits and occasional overcooking—and cramped seating arrangements prevent grade A territory. A reliable destination for carnivores seeking top-tier ingredients and knowledgeable guidance.
A modern steakhouse in central La Spezia, Nana Meat & Wine feels elegant yet welcoming, with servers presenting cuts at the table and guiding wine choices. One guest recalled, "They brought the steak to preview and poured tasting sips before committing." Inside is refined; the patio faces a busy square. Service is usually polished, though peak hours can bring long waits. The kitchen focuses on premium beef with dry-aging, Italian breeds like Chianina and Fassona, and luxe imports such as Wagyu and Kobe. The approach is contemporary rather than rustic, with touches like marrow with soy-caviar and pulled pork tacos alongside classic grills. It suits diners who value top-tier ingredients and thoughtful wine pairings; prices reflect the sourcing and aging. Families are considered: there is a dedicated kids section with grilled chicken, a beef patty, and nuggets plus simple sides like roasted potatoes. Picky or plant-focused eaters may find options limited beyond sides and cheese, but steak-loving teens will be happy. If your crew wants adventurous cuts, book ahead and plan for unhurried pacing.
Area vibe: Central La Spezia near Piazza Saint Bon and the train station; mixed local and visitor footfall, upscale-casual dining cluster.
Safety: Generally safe, busy pedestrian routes; traffic around the square can feel hectic outdoors.
What's nearby: Close to La Spezia Centrale, shopping streets, hotels for Cinque Terre travelers; convenient pre/post-train dinner spot.
Go for the tartare or marrow to start, then pick a dry-aged cut or Wagyu/Kobe priced per 100 g or per kg.
Wear smart-casual, book ahead and avoid relying on street parking because waits and limited parking are common.
Refined interior with an open grill and lively, sometimes crowded dinner service, plus a patio facing a busy square.