Our meat
Quality, ageing, fire
Quality comes first: we select and butcher our meat from scratch to give you a great product, every time.
Dry ageing
Ageing softens the fibres and makes meat more tender and easier to digest. Freshly butchered meat is tough and lacks flavour, so it matures slowly in the cold room, where the fibres relax and the flavour deepens.
Pick your T-bone or rib steak from the cabinet: we weigh it and cook it the way you like, over charcoal.
In the cabinet
The cuts
Price per 100 g, weight depends on the cut. Ask our staff what's in the cabinet today.
Australia
Wagyu
Sirloin and sliced steak · € 8.50/100 g
Ireland · USA
Angus
Sliced steak · € 8.50/100 g
Spain · Portugal · Italy
T-bones and rib steaks
Rubia Gallega, Mandriao, Rossa Reggiana, Chianina IGP · € 7.00/100 g
For two