Steaks

FROM OUR AGING ROOM

AGED OR NOT TO BE AGED

why do we age beef at all? Aging is employed to improve two major meat characteristics – taste and tenderness. Dry aging works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. The conditions necessary for dry aging require expensive refrigeration equipment, plus the significant moisture loss results in reduced saleable yield of product.

The breed is another important factor to aging of the meat. From beef we choose: Limousin, Simmental or Čestr – Czech fleckvieh, from Pork Duroc or Landrace.

Special X-oven charcoal grill gives to our steaks the final touch of perfection. Bon Appétit

STEAKS ARE SERVED – WEEKDAYS FROM 3 PM. 

WEEKENDS AND HOLIDAYS ALL DAY

TOMAHAWK - dry aged

Čestr – Czech fleckvieh heifer, Klouda, 56 days aged

100g - 265 CZK

STRIPLOIN (BONE - IN) - dry aged

Simmental heifer, ABP Wolowina, EMI food, 41 days aged

100g - 265 CZK

TERES MAJOR - wet aged

Čestr – Czech fleckvieh heifer, Klouda, 40 days aged

100g - 195 CZK

150g FILET MIGNON, HOMEMADE FRIES,

caramelized onion butter, mesclun salad

495 CZK

PORK SHOULDER (BONE IN) - dry aged

Duroc, Johann Gartner, 20 days aged

100g - 95 CZK

Steak is served with Madeira sauce