The Butcher's Table returns for a third year of slow-cooked Italian meat culture, and the waiting list speaks for itself.

Most people know Italian food through its carbohydrates. Settebello wants you to know it through its butcher. Now in its third year, the Johannesburg restaurant's La Ciccia dining experience "la ciccia" being Italian slang for meat, or more loosely "the good stuff" returns with a bold new chapter titled "The Butcher's Table": a nine-course communal feast rooted in the regional meat traditions of the Italian countryside.

Around 50 diners share a long table for the evening, which begins with whipped lard on bruschette and cured meats, moves through beef carpaccio, supplì, handmade agnolotti, and slow-cooked ossobuco with risotto, and culminates in the centrepiece: a fire-grilled Florentina steak, designed for sharing. Dessert is a semifreddo. Wine flows throughout.

The format communal, generous, unhurried is the point. Co-owner Pino Di Benedetto describes it as wanting guests to feel as though they are sitting around a table in Italy with family, sharing food over conversation and laughter. Co-owner Ramiro "Miro" Marques puts it simply: it tells a story.

Last Thursday of every month : 23 July 2026  R950 per person

Bookings are essential and filling fast. Contact Settebello at eat@settebello.co.za or on 010 035 5207. Further dates: 20 Aug, 17 Sep, 22 Oct, 26 Nov.