Beef tenderloin carpaccio: what it is and where to eat it
Thinly sliced raw beef tenderloin seasoned with olive oil, salt, and often topped with parmesan or capers.
12 restaurants on Tastavo serve it
- Cuisine
- Italian
Typical ingredients
- beef tenderloin
- olive oil
- parmesan cheese
- capers
- arugula
History of the dish
Italy · 1950
About the classic carpaccio. This venue serves its own version.
- Origin
- Italy
- Dates from
- 1950
- Named after
- Vittore Carpaccio
- Created by
- Giuseppe Cipriani
Read more
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.
Excerpt from the Wikipedia article “Carpaccio” · version used · CC BY-SA 4.0
Where to eat it
Brno
- Jakoby Carpaccio z hovězí svíčkovéCZK 288
- ZLATÁ LOĎ CARPACCIO Z HOVĚZÍ SVÍČKOVÉ s čerstvými bylinkami, panenským olivovým olejem, limetkou, rukolou, sýrem Grana a rozpečenou bagetouCZK 299
London
- The Italians Wine Bar Beef Tenderloin Carpaccio£24.90
Amsterdam
- 't Zwaantje Carpaccio van ossenhaas€13.75
Rotterdam
- Gastrobar Hartig Runderlende carpaccio€17.50
Bilbao
- Restaurante Don Angelo CARPACCIO DE SOLOMILLO€18.50
Gdańsk
- Brovarnia Gdańsk Carpaccio z polędwicy wołowejPLN 64
Warsaw
- Mielżyński na CzerskiejPLN 54
Valletta
Poznań
- Restauracja Milano CARPACCIO Z POLĘDWICY WOŁOWEJPLN 49
Alicante
- La Casita de Claudia Carpaccio de solomillo de vaca€19
Burgas
- La Ferme Steakhouse Карпачо от телешко бонфиле€12.50
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.