Aged Czech beef, open charcoal grill at 400 °C and twelve cuts you choose by doneness. No sauces covering mistakes — just meat, salt and flame.
Drag the slider — the steak grills before you. The core changes color, the temperature rises. Exactly as you'll get it on your plate.
The core stays dark red and cool. For lovers of pure meat flavor — ribeye and tenderloin shine best this way.
Aged Czech beef of the Charolais breed. Weight after grilling, price per 100 g — we bring in whole sirloins and butcher them ourselves.
Marbled cut from the back with a fat eye in the middle. Juicy, full of flavor — the flagship of the grill.
Two cuts, one bone. Tenderloin on one side, flavorful ribeye on the other. For the indecisive.
Six weeks in a chamber at 2 °C. Concentrated nutty flavor, buttery texture. Only on Friday and Saturday.
Lean cut with pronounced fibers. Marinated, grilled briefly and sliced against the grain. The best flavor-to-price ratio.
We hang whole sirloins in a chamber at 2 °C and 80% humidity. For 21 to 45 days, water evaporates and enzymes break down the fibers — the meat becomes denser and smells of nuts.
The charcoal grill holds 400 °C. Reverse sear: we first gently bring up the core, then sear the crust quickly. The Maillard reaction creates that crispy layer.
After grilling, the steak rests under foil for five minutes. The juice redistributes back into the fibers, so when cut, it stays in the meat, not on the board.
Forty seats around the open grill. You see the fire, smell the smoke, hear the sear. No white tablecloths — just good meat, honest wine, and people who know what they're doing.
Weekend evenings are often full. Reserve a day in advance — we'll get back to you within an hour.