Macellaio RC Soho - Teatro della carne

The story

Crafted with passion, served with love

Butchery with Tables

Macellaio means butcher, and that word does more work here than any tagline could. At Macellaio RC Soho on Shaftesbury Avenue, the philosophy is direct: source exceptional meat, transform it as little as necessary, and let the quality speak. The restaurant describes itself as a "butchery with tables" — an honest framing that sets the right expectations before you've even sat down.

The Soho address is one of four locations spanning London and Genova, all part of a growing family founded by Roberto Costa. A Genoese by origin, Costa still refers to himself simply as a waiter — a telling detail about the values that run through the group. His approach has always centred on premium ingredients handled with restraint, and an aesthetic commitment to the dining room as a stage. Gambero Rosso, the authoritative Italian food guide, awarded the restaurant 2 Forks in 2025, a recognition that places it firmly among London's most credible Italian tables.

The Meat, Explained

Two breeds anchor the menu. Marango is the house signature: a crossbreed of Black Angus and Maremmana cattle, naturally raised in Italy with a focus on welfare and sustainability. The result is a darker cut with rich intramuscular fat, pronounced mineral notes, and a complex, savoury flavour with a subtle sweetness. It is also available in a halal-certified version, sourced exclusively from the same Marango lineage.

The second is Lake District Farmers beef — traditional Shorthorn cattle raised on open pastures in the Lake District National Park, grass-fed and dry-aged to concentrate flavour. Bold and robust, it is best enjoyed medium-rare. The Tomahawk, a dramatic ribeye retaining at least five inches of rib bone, is among the cuts that best showcases this British beef's marbling and character.

Artisan breads, focaccia, and pizza are made in-house, rounding out a menu rooted in the Italian steakhouse tradition.

Beyond the Plate

The experience at Macellaio RC Soho extends into hands-on events. A monthly Tiramisu Masterclass, held every third Wednesday from 5pm, takes guests through the history and technique behind the classic Italian dessert. The Butchery Masterclass, led by the Executive Chef and Head Butcher, is a three-hour session covering meat selection, preparation, cooking, and wine pairing — closing with a three-course set meal in the theatrical atmosphere of the in-house butchery and bakery. For those looking to understand Italian steakhouse cooking from the inside, these sessions are unusually substantive.

The room is designed to be seen as well as eaten in — dramatic, convivial, and unapologetically centred on the craft of the cut.