We are setting new trends for grilled steak meat lovers in Zurich. Dry aged beef is a trend from New York that we are perfecting in Zurich. We mature porterhouse, bone-in rib eye and club steaks in-house for 30, 60 or 90 days. Another specialty is meat from young Argentinian bulls: Beef fillet - entrecôte - rump steak, which feed exclusively on the juicy and nutritious herbs of the Argentine pampas.


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.