We are an Italian steakhouse with a twist.
All our meat is dried aged in house, in a ventilated cellar kept at temperature between and 0ºC and 4ºC, where the meat becomes tender and full of flavour.
Our method is a procedure used to get the best result from a single cut of beef. Start by choosing the best quality beef, treating it with respect and handling it in the correct way.
We commit to use only high quality ingredients. The majority of our meat are British or Australian, and we mature and select accurately all our cuts. We make a big proud of our wine selection: Petrus, Ornellaia, Sassicaia, Tignanello, Barolo, Brunello are some of the gems in our wine cellar.