35 days of maturing have already passed. The striploin already looks tasty and many people would stop here… but we keep waiting. And this final is really worth waiting for!
Of course, our menu still offers seasoned steaks – entrecote and roast beef, as well as sirloin steaks, but these will be especially looked after under the watchful eye of our Head Chef – Łukasz Szymon Gamoń. They will spend as many as 100 days in a professional DRY AGER meat maturing cabinet!
We are waiting for them impatiently.
