Meat is a living product, the taste of which is influenced by many factors. We partner with local farms to select the best corn fed Aberdeen Angus bulls and beef cows.
All steaks and cuts go through the process of wet or dry aging from 21 days. The menu also includes meat from Japan (A4-A5 marbling).
The steak of a real predator. Laconic simplicity and rich taste of marbled beef. The fat layer, melted during frying, will soak the steak, making it especially tender and juicy. An excellent choice for those who have just begun their acquaintance with meat culture, and for sophisticated steak lovers.
The real «King of steaks»! Thanks to the special cutting, Porterhouse combines two types of meat at once. On one side of the T-bone is a tender filet mignon, and on the other side is the rich taste of the New York steak. The royal size of the steak will not let you leave the table hungry.
An undeniable classic in the world of steaks. This is the meatiest cut from the front of the carcass. The steak consists of one large muscle and several smaller ones and is dotted with thin fatty layers, which determine the marbling of the meat. Rich meat flavour and tender and juicy meat!
The steak first appeared in the restaurants of the city of skyscrapers and freedom, after which it got its name. The New York steak is cut from the lumbar part of the back so that the fat layer is located along the edge of the piece. This feature allows you to cook a steak, saturated with a pronounced meat aroma and taste.
There is nothing more flawless among beef meats. For the steak, the central part of the tenderloin is used, which is almost devoid of connective tissue. As a result of cooking, the meat literally melts in your mouth. The steak contains almost no fat and is well suited for lovers of lean meat. Grass-fed bulls directly affect on the pronounced meat flavour of the steak.
The most popular steak in Latin America, beating classic steaks in popularity. The steak, especially beloved by Brazilians, is cut not from the back, but from the lumbar cut, believing that the excellent taste is concentrated in this part of the bull. This cut has a characteristic texture and rich aroma.
Dry and wet fermentation chambers are installed here. By controlling the terms and conditions of aging, we have learned how to affect on the taste of meat.
Open 3D-tourA special pride of our restaurant is the extreme-aged steaks for up to 200 days of ripening.
This meat has a special marmalade structure and the greater variety of flavour notes than traditional steaks.
It is not intended for eating in a hurry and is ideal for special occasions. Pre-order is required.
The fermentation process, familiar to many thanks to cheeses with noble mold, gives our cuts the aroma of jamon, nuts, cheeses or dry-cured sausage.
This allows us to extract from cuts not only popular classics, but also special steaks unknown to the general public.
Open menu
Open menu
