Beef is better cooked at high temperatures, for example grilled, and to ensure an excellent result we use the best cuts: picanha, sliced steak, rib eye, all served with seasonal side dishes. For the rib eye we use Irish beef in 1kg portions and for the sliced steak over 200g of Piedmont beef. The secret to a good picanha, rump steak, is in the cooking, only grilling it perfectly will render it tender and delicious.
We prepare tasty hamburgers using plump meat with the right amount of fat to stop it from burning during cooking.
For lovers of raw meat we prepare an exquisite steak tartare and hand tenderised Piedmont Fassone veal.