Legendary eighth-generation butcher returns to Singapore

The renowned butcher Dario Cecchini will be in town at Mondrian Singapore Duxton’s Bottega di Carna from November 21–24 for a unique gastronomic experience. Collaborating with Viñals Soler of Spain, Cecchini delivers the finest cuts of rump and bistecca; the same cuts that he serves in his home restaurant in Panzano.

From Spain to Singapore, Nose-to-Tail Excellence

Dario Cecchini’s philosophy of nose to tail dining is at the core of his approach, where every part of the animal is used to maximise flavour and minimise waste. His commitment to responsible butchery reflects a deep respect for the animal and the culinary art, ensuring nothing goes to waste while delivering rich, full flavours. This aligns perfectly with Viñals Soler, a Spanish butchery with over a century of tradition of butchering. The collaboration between Dario and Viñals Soler is a powerful union that celebrates meat, for meat’s sake. Viñals Soler considers Dario their “secret ingredient, the perfect sauce, and the ideal complement”, recognizing his unparalleled expertise in elevating their already exceptional cuts with his deft grilling techniques and artisanal approach. Decades of experience and his mastery enhances the natural flavours of the meat, transforming them into an unmatched dining experience. 

Together, Dario Cecchini and Viñals Soler create a culinary experience that sets a new standard for ethical, sustainable butchery. This unique partnership is exclusively showcased at Bottega di Carna in Singapore, where diners can enjoy the exceptional flavours of Dario and Viñals Soler. The two premium cuts become permanent fixtures on Bottega di Carna’s menu, offering guests the opportunity to experience these exceptional meats in a variety of delectable dishes.

Additionally, these cuts will be spotlighted for a limited-time, with a food truck pop-up. In conjunction with Ye Olde Cow, a homegrown burger joint, known for its dry-aged, smash-style patties. Aged for 35 days in-house, Ye Olde Cow’s patties are crafted from a superior blend of prime rump, brisket, and a top-secret ingredient for an unmatched depth of flavour and tenderness. Together, they’re unveiling a one-of-a-kind double-patty burger (S$15) on November 21st and 22nd: one patty from Ye Olde Cow’s perfected dry-age recipe, and the other showcasing Dario’s premium cuts.

For carb-free options, try the Carpaccio di Culo (S$12) with different meats. Pair with draught Peroni beer (S$13) or Ye Olde Cow’s cold-pressed lemonade (S$4) for a refreshing drink.

Date: 21 & 22 November 2024

Time: 12pm – 2pm

Location: Lyf, 80 Nepal Park, Singapore 139409

From 12pm to 3pm on November 23, diners will have the opportunity to meet Dario Cecchini himself during the “Tartare Making Workshop & Boozy Brunch”. The same warmth and theatrical flair that have made his butcher shop in Tuscany a must-visit are brought by Dario, who is well-known for his vibrant personality and love for his work. Using premium cuts from Viñals Soler, guests will make their own signature tartare, with guidance from the meat maestro himself.

Building on the excitement of the collaboration with Ye Olde Cow and the interactive tartare-making session with Dario himself, Bottega Di Carna will unveil a refreshed à la carte menu that prominently features Viñals Soler’s premium cuts. This new menu highlights dishes that marry Cecchini’s constant innovations to Italian cuisine and his dedication to sourcing and creating artisanal dishes. The new menu features the Carpaccio di Culo, Signature Beef Tartare, and Fiorentina T Bone Bistecca. 

Other Italian classics also join the lineup, including tortellini—a beloved pasta variety from Italy’s Emilia-Romagna region—filled with mortadella, prosciutto, pork loin, and Parmigiano Reggiano cheese, with Dario’s own twist.

While Dario Cecchini’s exclusive meat showcase takes centre stage at Bottega di Carna, Mondrian Singapore Duxton is also celebrating the festive season with a variety of events and menus. From November through December, guests can enjoy seasonal lunch and dinner menus, a lavish Christmas Eve feast, and a Christmas Day brunch featuring live stations and free-flowing drinks.