A new dish, worthy of the closest attention of gourmet eaters, has joined the incomparably delicious, impeccably cooked steak collection of the "MEAT" restaurant.

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

Tenderloin, one of the most delicious parts of a carcass, is almost uninvolved in movement, and therefore is incredibly tender. So much so that more brutal striploin or porterhouse are preferred to it, called "too soft to chew." Hereford tenderloin will surely interest all lovers of a good steak: the Irish cows are raised on an open pasture and fed natural grass. Because of this, their meat becomes leaner, but acquires a distinctive "uterine" flavor and a bright, very intense taste.

We invite you to "MEAT" to appreciate this intriguing mix and savor the tenderloin of one of the most famous meat breeds.

The tenderloin is cooked in a Josper wood oven, installed in the center of the Main Hall and open to the eyes of the restaurant's guests. You can not only enjoy a delicious dish, but are also able to observe how the chef works his magic over a piece of meat intended for you before it disappears in the Josper - only to reappear a few minutes later, giving off a seductive fragrance that invites to the table.