Wagyu in Sorrento — Premium Meat on the KOPA Grill
Looking for Wagyu in Sorrento? Le P'tit Bistr96 serves Japanese Kobe Wagyu, Spanish Rubia Gallega, Black Angus and American Tomahawk, all cooked on the KOPA charcoal grill in central Sorrento at Via degli Aranci 160.
Wagyu in Sorrento: what it is and why it matters
Wagyu is the most prized Japanese beef in the world, famous for its intense marbling and the way the fat melts at low temperatures, delivering an unmatched buttery tenderness on the palate. For anyone looking for Wagyu in Sorrento, Le P'tit Bistr96 offers selected cuts of Kobe Wagyu, graded by BMS (Beef Marbling Standard) and cut to order. A meat rich in unsaturated fats, omega-3 and omega-6, with an aromatic concentration that completely redefines the idea of a traditional steak.
Premium cuts: Rubia Gallega, Angus, Tomahawk
Beyond Wagyu, our steakhouse in Sorrento offers a selection of premium cuts from around the world. Spanish Rubia Gallega, from older cattle, brings deep flavour and structure; Argentinian and Australian Black Angus is the daily benchmark for premium beef; American Tomahawk is the showpiece cut for sharing; Italian Florentine T-bone (Chianina and Marchigiana breeds) honours the Tuscan tradition. Dry-aged 30, 45 or 60 days in our maturation chambers on request.
KOPA grill cooking: fire and time
Premium meat deserves premium cooking. The KOPA grill is a professional charcoal system that operates at high, steady temperatures: the intense heat seals Wagyu in seconds, building the crisp crust that locks in juices and marbled fats. The cut rests on a warm board before service, redistributing juices and reaching your preferred internal temperature: rare, medium-rare, medium or well-done on request. Maldon salt, peppercorns and a choice of signature sauces at the table.
Wine pairings: Brunello, Barolo, Aglianico
Wagyu and premium cuts call for serious wines. Our wine list features Brunello di Montalcino and Barolo for the most structured cuts, Barbaresco and Amarone for complexity, and Campanian Aglianico del Taurasi for a great regional red. For Japanese Wagyu, sommeliers often suggest a Burgundian Pinot Noir or a mature Aglianico, both capable of complementing the marbling without overpowering it. Premium sake and Trento DOC sparkling wines are also available.
Book your premium meat tasting
Wagyu and special cuts are available on request — we recommend booking in advance, especially for Tomahawk and Kobe Wagyu, to guarantee availability. Via degli Aranci 160, 80067 Sorrento (NA), 3 minutes from Piazza Tasso. Open every day except Wednesday from 07:00 to 23:59. Book online or call +39 334 361 4185, mentioning the cut and marbling level you'd like.
Frequently asked questions
Do you serve real Wagyu in Sorrento?
Yes, we select Japanese Kobe Wagyu and similar cuts. Book in advance specifying the cut to guarantee availability.
How is Wagyu priced?
Wagyu is sold per 100g, with prices varying by BMS marbling level and cut. The team confirms weight and price before cooking.
Can I choose my preferred doneness?
Yes: rare, medium-rare, medium or well-done. For Wagyu, our chef recommends medium-rare to bring out the marbling.
Do you offer other premium cuts beyond Wagyu?
Yes: Rubia Gallega, Black Angus, Tomahawk, Florentine T-bone, plus special dry-aged 30/45/60 day cuts from our chambers.
Can I book a meat tasting menu?
Yes, on request we organise tasting menus with 2 or 3 different cuts. Mention it when booking.
Book and Contact
Le P'tit Bistr96, restaurant, braceria and steakhouse in Sorrento. Via degli Aranci 160, 80067 Sorrento (NA), Italy. Phone: +39 334 361 4185. Open every day except Wednesday, 07:00 — 23:59.