Carna Hong Kong

29/07/2026

Thank you to Jen Balisi for featuring Carna by Dario Cecchini in her South China Morning Post article as one of the top spots to enjoy amazing steak in Hong Kong!

Jen Balisi, founder of modern Filipino restaurant Barkada in Hong Kong, gives her top picks for steak, noodles, pasta and more in the city.

27/07/2026

Two Italians In Hong Kong.

Dario Cecchini and Salvatore Fiata, two Chefs who brought their craft to this amazing City.
Chef Salvatore, whose dedication to the craft has earned his Restaurant Fiata the title of Hong Kong’s No.1 Pizzeria and a joint No.3 ranking in the 50 Top Pizza Asia-Pacific 2026 and Dario with his recent No 78 rank in the 101 World’s best Steak Restaurants.

A meeting of two souls united by the spirit of Italy, bold, generous, and rooted in l’arte dell’ospitalità — the art of making people feel something.

To Dario and Salvatore — grazie mille for reminding us that the most memorable experiences are crafted by hand, served with soul, and meant to be shared.

23/07/2026

Thank you to SCMP 100 Top Tables and Hei Kiu Au for featuring Dario’s Tuscan beef culture through the nose-to-tail vision at Carna, alongside two renowned chefs in the city representing different culinary traditions.

The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring their unique childhood traditions to the table.

22/07/2026

Introducing a New Addition to Carna’s Menu: Fritto di Trippa

For generations, Italian butchers reserved the finest cuts for affluent households, while offal such as tripe found its way to working families. Rather than letting anything go to waste, resourceful cooks transformed these humble ingredients into dishes that became cherished Italian classics.

That tradition lives on today. Wander through Florence and you will still find traditional tripe stalls serving this beloved delicacy, just as they have for centuries.

Our Fritto di Trippa pays tribute to this tradition with crispy beef tripe, fragrant rosemary and Italian herb sauce. It is our take on a timeless classic, inspired by Dario’s nose-to-tail philosophy, where every cut deserves a place at the table.

Book a spot at Carna by Dario Cecchini to experience the bold new culinary line-up. Reservations via the link in bio.

Buon appetito.

07/07/2026

Carna’s Butcher’s Secret Cut Night: Exclusive Mayura Full Blood Wagyu (Only Thursdays in July, 5 Portions per night)

Limited and special, Carna’s Secret Cut series consists of rare parts that don’t usually make it onto steak restaurant menus. Chosen for flavour, not familiarity, and cooked the way they are meant to be.

This exceptional cut comes from Mayura Station in South Australia, one of the world’s most celebrated Full Blood Wagyu producers. Home to 100% Japanese Wagyu bloodlines, Mayura is renowned for its meticulous breeding programme and signature chocolate-infused grain ration, producing beef with extraordinary marbling, remarkable depth of flavour and a richness that has earned recognition from chefs around the world. Cooked over charcoal, the generous marbling slowly renders, creating a deeply caramelised crust while keeping every bite incredibly juicy.

Book early and don’t miss it.

07/07/2026

Before Carna, there was Panzano.

For eight generations, the Cecchini family has carried the craft of artisan butchery through Antica Macelleria Cecchini in Tuscany, a place built not only on meat, but on memory, discipline, and respect for the animal.

Dario Cecchini grew up watching his father, Tullio, begin each day at the family butcher shop. But what he inherited was more than a profession. From his father came a way of seeing Tuscany and the belief that craft should be carried with feeling.

Today, that same spirit lives on through Dario’s philosophy: every cut has a purpose, and nothing should be treated as secondary.

06/07/2026

Following three sold-out editions of The Rare Tour dinner series, Dario and Chef de Cuisine Billy Yau have created new additions to Carna's à la carte menu, celebrating timeless Italian recipes and exceptional ingredients.

This time, the journey takes you from the sea to the butcher's block, with a few sweet surprises along the way.

It begins with sustainably sourced seafood and a zero-waste approach that makes every part of the catch count. Then comes Fritto di Trippa, a true Italian classic that reflects Carna's nose-to-tail philosophy. Meet your next favourite cut: Blonda Española, a treasured heritage beef breed from Spain, celebrated for its rich marbling and bold, beef-forward flavour.

Save room for dessert. No Italian meal is complete without something sweet.

To beef or not to beef? You already know the answer.

Book your table now.

22/06/2026

When you are included on the 101 Worlds Best Steak restaurant List, you become family.

Just a special moment when Chef Dario Cecchini’s from Carna catches-up with Chef Jaime Jaime Ortolá from Fireside, two Hong Kong restaurants, both recognized by the World’s 101 Best Steak Restaurants.

United by a shared passion for good food, fire, craftsmanship and laughter.

Salute!

16/06/2026

18 June Sold out

19 June Sold out

20 June Sold out

Thank you so much. We look forward to seeing you.
A presto!

10/06/2026