Our ideology does not involve frequent menu updates, but we are always on the lookout for new products, whether it’s a steak from a cow or a bull, or a balance in the temperature of the fire. The “focus” is on the product: if the tail, then the tail is without tricks; if the carpaccio, then the taste of meat comes first.
Most of the invisible work takes place in the walls of the meat studio and only then goes its way in the kitchen. Precise details and stable quality, which is not so easy to maintain while working in our field. Without compromise and with inspiration.
