Carna by Dario Cecchini at Mondrian Hong Kong has been ranked No. 78 on the World’s 101 Best Steak Restaurants, the annual global list published by Upper Cut Media House. The recognition marks the restaurant’s first appearance on the ranking and adds an international steak-specific accolade to a restaurant that has built a growing profile in Hong Kong since opening in late 2023.
According to the organisers, the World’s 101 Best Steak Restaurants evaluates more than 900 restaurants across 28 criteria, including meat quality, sourcing, ageing, cooking technique, service, and authenticity, with assessments carried out by a global network of anonymous Steak Ambassadors. Carna’s debut at No. 78 places it among a relatively small number of restaurants in Asia and globally to enter the list at that level in its first year.
At the centre of the restaurant is the philosophy of Dario Cecchini, the Tuscan butcher from Panzano in Chianti, whose name is closely associated with nose-to-tail butchery. Cecchini, described by The New York Times as the world’s greatest butcher and known internationally through Netflix’s Chef’s Table, comes from eight generations of butchers. His guiding principle — that every part of the animal deserves to be used well — shapes the entire menu at Carna.
That philosophy is reflected in a menu spanning 18 cuts, ranging from Bistecca alla Fiorentina to beef cheek, shank, bone marrow, and shin. The charcoal grill serves as the centrepiece of the kitchen, while the restaurant’s nose-to-tail approach is presented not as a trend-led concept but as a long-held conviction rooted in craft and respect for the ingredient.
The restaurant’s design is also part of its identity. Carna was designed by Joyce Wang, whose interior — marked by marbled ceilings, amber lighting, and rich textures — received Best Restaurant Design at the AHEAD Asia 2024 Awards. Since opening, the restaurant has also been included in the Michelin Guide Hong Kong & Macau for two consecutive years, appeared on the SCMP 100 Top Tables, and received several local dining and design recognitions. The World’s 101 Best Steak Restaurants list is its first major international award focused specifically on steak dining.
“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.”
April specials at Carna
Alongside the new ranking, Carna is introducing a series of limited-time April offers that extend the restaurant’s meat-focused identity into seasonal dishes, Easter dining, and its ongoing Secret Cut programme.
White Asparagus Season until 24 May
For the spring season, Carna is offering three dishes built around Italian white asparagus, available until 24 May. The dishes are:
- 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)
- Flan di Asparagi Bianchi — baked to a custard-like texture with spicy Chianti ragout (HKD 308)
The seasonal menu is positioned as a short-run offering built around asparagus at peak harvest.
Easter brunch from 3 to 7 April
For Easter, Carna is presenting Pasqua in Panzano, a family-style brunch available from 3 to 7 April only and served for a minimum of two guests. The menu includes unlimited antipasti, followed by 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 finish. The brunch is priced from HKD 728 per person.
According to the press release, three dishes were created specifically for the Easter period, drawing from Italian Easter traditions, including frittata as a symbol of rebirth and lamb as a symbol of renewal. The braised lamb shoulder risotto with cauliflower will also be available separately during dinner service at HKD 398.
To mark the restaurant’s inclusion in the World’s 101 Best Steak Restaurants list, Carna is also offering Champagne Thiénot Brut NV at HKD 101 per bottle during the Easter brunch period from 3 to 7 April, limited to one bottle per table and subject to availability.
Butcher’s Secret Cut returns on selected dates in April
Carna’s Secret Cut series will also return on 12, 16, 19, and 23 April with the Pardoo Wagyu Rump Cap. Priced at HKD 788 for 300g, the cut is described in the release as especially limited, with only two rump caps per animal and ten portions per night available. The restaurant recommends advance booking for the series.
Carna by Dario Cecchini is located at Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui. It operates daily from 6 PM to 12 AM, and from 12 PM to 3 PM on Saturdays, Sundays, and public holidays.
Carna by Dario Cecchini
39/F, Mondrian Hong Kong, 8A Hart Avenue
Tsim Sha Tsui, Kowloon
