Menu

• Porterhouse – Dry Aged

  Short loin on the bone, sirloin and fillet, a narrow rim of fat

  500–1000 g

• Prime Rib – Dry Aged

  Rib on the bone, marbled, juicy, full of flavour

  500 g

• Rib Eye

  Juicy, aromatic, finely marbled, with the typical eye of fat

  240–400 g

• Tenderloin – Fillet

  The most tender cut, lean, mild in flavour

  180–400 g

• Striploin – Sirloin

  Juicy and aromatic, with a rim of fat

  200–300 g

• Top Sirloin Butt – Hüftsteak

  Lean, tender, with a stronger flavour

  180–300 g

Our dry-aged beef is aged on the bone for three to four weeks.

• Original Wiener schnitzel, veal

  Potato and lamb's lettuce salad

• Tafelspitz

  Boiled beef, roast potatoes, creamed spinach, chive sauce, apple horseradish

• Zwiebelrostbraten

  Roast beef, fried potatoes, crisp onions, mustard

• Alt Wiener Backfleisch

  Breaded beef fillet, mustard, horseradish, potato mayonnaise salad