A steakhouse first.
A shop second. Always.
Kilometro 25 opened in Fano, on Italy’s Adriatic coast, with a simple obsession: to serve the best meat we could find, wherever it came from. Not the closest. Not the cheapest. The best. The name is a promise — good sourcing has no distance limit — and it took us from the Marchigiana farms twenty minutes away to the auction houses of Hyogo and the pastures of Galicia.
Giovanni Ciacci built the restaurant around a dry-aging cellar, the kind most steakhouses only talk about. Guests started asking a question we couldn’t ignore: “Can I take this home?” First it was a vacuum-sealed ribeye at the till. Then a box to Milan. Then a Kobe striploin to Dubai. Steakhouse 25 is the answer, at scale: the exact meat we serve, cut to order and shipped worldwide in a cold chain we obsess over as much as the meat itself.
The founder
Giovanni Ciacci grew up in the Marche countryside, where his grandparents raised and butchered their own animals and every Sunday ended around a grill. He left to study management in London, travelled Europe’s great steakhouses and asadores with a notebook, and came home to Fano with one idea: a restaurant where that family tradition and everything he had learned abroad could sit at the same table. Kilometro 25 opened at Via Toniolo 25 and is today recognized among the best in the Marche for the quality of its meat. Steakhouse 25 is his next step — the same cuts, cellar and hands, shipped worldwide.
What we believe
- Traceability is respect. Farm, breed, age, feed and aging on every label.
- Small farms beat big systems. We work with producers we’ve met, in Italy and abroad.
- The cold chain is sacred. Zero compromise between our block and your kitchen.
- The restaurant is the filter. Nothing ships that hasn’t survived our own dining room.