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.
The quiet charm of the French countryside, where bulls Charolais, Limousin and Holstein are grazing leisurely, sunny Tuscany, the birthplace of the Florentine steak, green fields of Ireland, where they grow grass-fed Hereford. Ordering Ribeye or Striploin, tasting a new breed, the guests are attached to the gastronomic traditions of the world and learn how infinitely variable the taste of the steaks can be.
Previously to get to know the taste of best of European beef you should visit their homeland. Now all of them – in the menu of the "MEAT" restaurant.
The quiet charm of the French countryside, where bulls Charolais, Limousin and Holstein are grazing leisurely, sunny Tuscany, the birthplace of the Florentine steak, green fields of Ireland, where they grow grass-fed Hereford. Ordering Ribeye or Striploin, tasting a new breed, the guests are attached to the gastronomic traditions of the world and learn how infinitely variable the taste of the steaks can be.
Previously to get to know the taste of best of European beef you should visit their homeland. Now all of them – in the menu of the "MEAT" restaurant.
