Dry-aged steaks

100 days. 14 1/2 weeks.

That’s how long our steaks will be matured. Decent pieces of meat – the highest quality entrecote and roast beef – will spend over 60 days in the professional DRY AGER curing cabinet, and then through a live fire in the Charcoal Oven – constructed according to our guidelines – they will go straight to your plates.

Seasoning of meat gives it a unique aroma, unusual texture and deep flavor. It is worth reserving time for this feast right now!

Of course, our regular offer also includes seasoned steaks – entrecote, striploin and beef tenderloin.

We look forward to seeing you!