Dish of December - Ribeye Kobe steak, Argentina

The legendary steak, which was only a dream to try in Moscow, is now represented in the MEAT restaurant.

Dish of November - prime Black Angus Rib eye, Russia

The "MEAT" restaurant works perfectly with a single product and fully reveals the reach taste of the meat, surprising guests with new breeds. The steak cooking is perfect here. This autumn we will discover for our guests ... no, not America. We’ll introduce Russia to our steaks fans!

Dish of October - Black Angus Rib Eye on the bone, New Zealand

Legendary Black Angus is truly recognized as one of the most delicious meat breeds by gourmets all over the world. This autumn, it becomes in the "MEAT" restaurant in an absolutely new variation: Now our guests can enjoy the Black Angus Rib Eye on the bone from New Zealand (700 rub. Per 100 g).

Dish of September - Friesian T-bone steak, Italy

This autumn, on the restaurant’s kitchen it was appeared an exclusive product, previously unfamiliar to even the most sophisticated frequenters of steak houses in Moscow: Friesian (Italy) T-bone steak.

Dish of August - King crab salad

Clean and clear taste, plus simple, juicy combination - that is the perfect trend for the summer lunch.

A light King crab salad (970 rub.) includes summer arugula, corn salad and beet leaves that set off perfectly the delicate taste of tender crab meat. The salad is spiced just slightly by cream and cheese sauce.

Dish of July - European steaks

The Lunch at the "MEAT" restaurant is like the unhurried, enchanting journey through the most beautiful corners of Europe. Countries and landscapes replace each other, and the fragrant smell of steaks from a coal furnace Josper further fueling the appetite, promising an exciting gastronomic adventure and sudden infinitely delicious discoveries.

Dish of June - Ribeye, Holstein (France)

After losing America and Australia, Moscow beefeaters willing or not had to turn to Europe - and they were not disappointed. European beef breeds were not only tasty and varied but they also had a long solid several century’s history.

The "MEAT" restaurant was one of the first in Moscow that began to offer its guests steaks of famous European meat breeds: French Charolais and Limousin, Hereford Ireland as well as Chianina from Italy. And this summer it is a new, unique position in the “MEAT” restaurant: Ribeye steak made of French grass-fed Holstein.

For the Holstein Ribeye you should choose Rare medium, so that the meat baked on top turned out to be crusted, but is remained tender pink with aromatic juice inside. We can say that it is a perfect steak, which does not even require additions like salt or pepper. It is self-sufficient on its own; however, this fact does not deny the successful neighborhood with roasted garnish vegetables.

Dish of April - Beef tenderloin, Hereford (Ireland)

The Hereford breed, bred in Ireland, is now represented on the menu not only by juicy ribeye, but a spring novelty - delicate tenderloin.

Dish of March - Fresh artichoke carpaccio with truffle oil and lime

The "MEAT" restaurant greets the first month of spring with an original, bright, fresh lenten dish: an incomparable artichoke carpaccio.

Dish of February - Ribeye Limousin (France)

A delicate, fragrant steak, a favorite delicacy of the Old World: Ribeye Limousin has joined the surprisingly diverse collection of the "MEAT" restaurant.

Dish of January - Ribeye Limousin (France)

Juicy, flavorful, leaving a tender aftertaste with sweet dairy notes and soothing feeling of satiety, a steak from rare Limousin beef is delivered to the kitchen of the "MEAT" restaurant directly from France.