Dry Ageing Expertise

We believe in the great difference that the professionally executed process of dry ageing gives to meat and takes it to another level.

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It takes a lot of experience and time to dry age the steak cuts to perfection. In order to achieve a perfect result we dry age our meat in our own temperature and humidity controlled dry ageing cabinets on site. This allows us to serve our valued guests steak cuts at the peak of the maturation process. Day by day.

Roberto, our Head Chef has been applying to different techniques of ageing the meat up to 200 days and more and gained experience in Europe and Australia how dry ageing with i.e. whiskey, beef tallow and chocolate adds completely new flavours and textures to the steak cuts. 

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Immerse yourself in our world of meat and taste these excellent cuts of meat. Bite for bite a true delight.

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