Dry Aged Beef
"Luxury for meat lovers"
The dry ripening of meat - "dry aging" - is the oldest method of maturing meat.
The long time in our ripening room of at least 5 weeks, enzymes break down the tough meat proteins.
This makes the meat tender as butter - a pleasure not only for gourmets.
Dry Age Rumpsteak 200g 34€
Dry Age Rumpsteak 300g 42 €
Side dishes: french fries I vegetables I herb butter