Carna Hong Kong

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

03/06/2026

Carna’s 18-Cut Nose-to-Tail Series

At Carna, we don’t just focus on the “premium” cuts — we use the whole animal, with 18 different butcher sections on the menu. This includes lesser-known parts that are often overlooked, because we believe every part of the animal can taste incredible when prepared the right way.

Introduction No.3 — Eye Round.

Lean, compact and deeply beefy, the Eye Round isn’t prized for tenderness. With very little fat and almost no marbling, it requires precision and respect in the kitchen.

At Carna, it truly shines in our Carpaccio di Manzo al Tartufo — Wagyu roast beef carpaccio with black truffle, rucola, Parmigiano and smoked ricotta.

Thinly sliced to showcase its clean, pure flavour, the Eye Round delivers structure and depth. The richness of black truffle, the peppery bite of rucola and the creaminess of smoked ricotta bring balance, allowing the cut to shine without masking its identity.

More to come.

This is nose to tail, the Carna way.

28/05/2026

Thank you to Foodie , Rubin Verebes, and Stephanie Pliakas for selecting Carna by Dario Cecchini as one of the top steak restaurants in Hong Kong.

Read full article :

Head to these top Hong Kong steakhouses to find the most succulent steak cuts in town, be it chateaubriand, rib-eye, or sirloin

20/05/2026

Meet Dario, Chef Luis , and the Tributo team .ec at Carna.

Three nights only. 18–20 June.

Limited seats available. Book now via the link in bio.

A presto!

11/05/2026

The wait is over. Bookings are now open.

Tributo (No. 24, World’s 101 Best Steak Restaurants) meets Carna by Dario Cecchini (No. 78) — three nights only, Hong Kong.

Chef Luis Maldonado travels 30+ hours from Quito to join Dario Cecchini in what is the final Rare Tour stop in Hong Kong before 2026. Two fire-led kitchens. One table. A dialogue between Tuscany and the Andes, shaped by fire, craft, and reverence for the whole animal.

The final Rare Tour stop in Hong Kong in 2026.

18–20 June 2026
Only 40 seats per night.

Book now — https://sevn.ly/xbIOoE6V

11/05/2026

Carna’s Butcher’s Secret Cut Night —Pardoo Wagyu Flap Beef, Australia M8–9 (10 portions only)

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

Served for a very limited time, with a very limited number of portions and on selected nights only.

Featuring - Pardoo Wagyu Flap Beef.

Known in classic butchery as bavette, this cut comes from the bottom sirloin — prized for its deep, beefy flavour and open grain that captures smoke and fire with ease.

It is a cut that rewards precision. The grain is long, the shape irregular, and the window on the grill is tight — but that’s exactly where it shines in the right hands. High heat draws out its full flavour, while careful slicing keeps the texture clean and tender.

In M8–9 Wagyu from Pardoo Farm, that character is taken further. Fine marbling runs through the muscle, bringing richness and a juicy, almost melting texture that balances its natural structure.

Only 10 portions available per night on 14, 17, 21 and 24 May.

Book early and don’t miss it.

05/05/2026

Bookings Open 11 May

Mark the date!

Limited seats — Rare Tour tickets sell fast.

29/04/2026

Three years in, and still on Fire

For the third year running, Carna by Dario Cecchini has been included in the 2026 guide!

100 Top Tables, South China Morning Post SCMP‘s annual Dining & Bar guide, has been published since 2013, and is considered an indispensable guide to the Greater Bay Area most coveted Dining & Bar spots.

Known for its carefully considered selection, 100 Top Tables looks at the full experience paying attention to excellent food, high level mixology, flawless service, beautiful atmosphere and consistency.
To be included is a real honour.

Congratulations to all the Restaurants featured — we are proud to be in such good company.

A big thank you to & and our guests for all the support!

Grazie di cuore.