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Our [m]eatery recipe is ‘meat, eat and meet’. Enjoying unforgettable meat, eating together and meeting friends – our innovative steak restaurant is the ideal place for this.
Tartare
Only the very best meat and fish goes into [m]eatery tartare. Freshly prepared à la minute with the marinade of your choice, our tartare is an appetising starter or even a tasty main course, depending on how many bricks you wish to order. Beef Tartare Classic An outdoor life in pristine natural conditions means A traditional French marinade based on pasture-fed cattle produce full-flavoured meat of cognac, capers and shallots. Served with outstanding quality. a mini baked potato and horseradish dip. Veal Tartare Mediterranean The light and tender meat of suckling calves is ideal How may we Fresh herbs and a squeeze of lemon juice for the preparation of irresistible tartare. prepare your provide this olive and Parmesan marinade tartare for you? with its delicate freshness. Served with a Tuna Tartare baked tomato. Dark red tuna meat in sashimi quality is the ideal alternative to classical beef tartare. Far Eastern A delicately sweet touch with spicy Salmon Tartare overtones is created from lemon soy with With its delicate but firm meat organic salmon from chopped chilies, ginger and fresh coriander. Scotland is almost predestined to provide tartare of Served with pak choi and peanuts. real character.
Vegetarian Tartare Avocado Tartare This blend of avocado and tomato is irresistibly fresh and light.
1 brick 12 E 2 bricks 18 E 3 bricks 24 E
Salads 15 E [m]eatery Chopped Salad 11 E [m]eatery Beef Tea with Add-ons Served in a preserving jar, this hearty 9 E Tomato and Bread Salad Optionally we also serve our broth derives its intense aroma from Vine-ripened tomatoes and rocket [m]eatery Chopped Salad with chopped beef and preparation in with buffalo mozzarella, ciabatta slices of filet mignon or sautéed the oven. crostinis and basil pesto. lobster claws. 17 E Burrata 9 E [m]eatery Chopped Salad 15 E Rocket and Tuna Salad Italian cottage cheese made of This crisp salad is created with a A bed of rocket is topped with mozzarella and cream with braised classical French curved chopping lightly grilled tuna and a dressing Ligurian vegetables, baked tomatoes knife from mizuna, cos, lollo rosso of tomato and lime. and pyramid salt. and iceberg lettuce with olivetti tomatoes, spring onions, walnuts 18 E Small selection of and French beans. A refreshing Hors d’oeuvres European [m]eatery tomato and lime dressing gives the pasture-fed beef [m]eatery Chopped Salad its light- E each 4 Oysters Carpaccio roll, tartare, oxtail praline, ness. Served in a bowl of radicchio. Variety and country of origin braised roast beef, mini beef tea. depend on the season. Our staff will be happy to inform you about the ‘Oyster of the Day’. Our [m]eatery beef cattle are sourced from the juiciest pasture land in Europe, the USA and other selected countries. Our speciality is European [m]eatery pasture-fed beef, which our chefs mature in our very own dry-ageing box using traditional methods. The meat receives its irresistible tenderness and intensity of taste from a perfect interplay of temperature, humidity and air circulation. These painstakingly matured and selected steaks are prepared by our experienced experts with skill and care to your exact specifications. The result is steak with an unforgettable taste.
A home-made side dish and selected butter of your choice are included in the price of the steak. Steak European [m]eatery American Beef From all around the world pasture-fed cattle In the USA farmers crossbreed cattle of Free-range cattle from regions such as Natural surroundings with fresh air and different ages to create beef with the finest South America, where they graze on more rich green meadowland give our European texture. This breeding programme ensures than 160 varieties of grass growing on the [m]eatery pasture-fed cattle its strong meat with pronounced marbling, resulting pampas. In their search for food the cattle muscling. On the bone and at a high in steaks which are outstandingly tender cover large distances, gaining power and humidity level our [m]eatery pasture-fed with a delicate taste. strength in a natural way for the production beef is enhanced before your eyes by the of lean and tender meat (grass feeding). maturing process in our dry-ageing box 39 E Sirloin Cut 10,6 oz for at least six weeks, a process which Robust meat with a narrow rim 28 E Filet Mignon 6,3 oz gives the meat its distinctive taste. of tasty fat As tender as butter and really lean
43 E Rib-Eye 12,3 oz 45 E Filet 10,6 oz 43 E New York Cut 14,1 oz The steak with a juicy core of As tender as butter and really lean Generous sirloin on the bone tasty fat 32 E Sirloin Cut 9,8 oz 53 E Bone-in Rib-Eye 21,1 oz 63 E T-Bone 21,2 oz Robust meat with a narrow rim The steak with a juicy core of tasty Sirloin and fillet on the bone of tasty fat fat on the bone 89 E Porterhouse 31,7 oz 34 E Rib-Eye 10,6 oz 61 E T-Bone 24,6 oz A larger proportion of fillet than The steak with a juicy core of Sirloin and fillet on the bone with the T-bone tasty fat
Tagliata Instead of with our selection of side dishes we can also serve your steak Italian style, presented in slices on a bed of rocket with candied tomatoes and the finest olive oil.
Fish Special
26 E Tuna Steak 38 E Monkfish Cutlet 43 E Surf & Turf Our recommendation: grilled Grilled and then poached in liquid The steak restaurant classic: medium rare butter with lots of herbs. lobster tail and filet mignon 6,3 oz
28 E Cod Fresh from the grill
1 + 1 Side dishes Butter for your meat Sauce
Pommes allumettes Herb flavoured each 2 E Veal jus [m]eatery French fries Café de Paris Pepper jus Potatoes with rosemary Bernaise Mashed potato with herbs Hot chili BBQ Leaf spinach Oil for your fish Honey mustard BBQ Grilled corn on the cob Herb flavoured Coarse-grained mustard sauce Vegetable Pot au feu Lime flavoured Fresh horseradish French beans Chili flavoured Reblochon cheese Fried wild mushrooms
Each additional side dish 4 E Each additional butter or oil 2 E