FAQs

Our side dishes are so good that all that's left at the end is a piece of broccoli.

The best recommendation depends on your personal preference. For those who enjoy tender, lean meat, we recommend the Filet. For guests seeking a richer flavor and greater juiciness, the Rib Eye is an excellent choice. Our team will be delighted to assist you in selecting the perfect cut.

The various steak cuts differ primarily in their marbling, tenderness and texture:

Lean & Tender
Cuts such as the Filet are exceptionally tender and lean, offering a delicate texture and a mild beef flavor.

Well-Marbled & Flavorful
Cuts such as the Rib Eye feature pronounced marbling. The intramuscular fat contributes to intense roasted aromas, enhanced juiciness and a rich flavor profile.

Robust & Textured
Cuts such as the Bavette have a coarser grain and a more pronounced beef flavor. They provide a firmer bite and are especially popular among steak enthusiasts.

Dry-Aged
Through the traditional dry-aging process, the meat develops an exceptionally intense flavor with nutty and buttery notes, along with remarkable tenderness.

• Blue Rare (Bleu)
  Core temperature: approx. 38 – 45 °C
  Nearly raw in the center, briefly seared on the outside
  Very dark red center
  Exceptionally tender and juicy
  Intense beef flavor

• Rare
  Core temperature: approx. 45 – 49 °C
  Distinctly red center
  Very juicy
  Soft texture

• Medium Rare
  Core temperature: approx. 52 – 55 °C
  Warm, red-pink center throughout
  Very juicy
  Tender texture

• Medium
  Core temperature: approx. 56 – 58 °C
  Evenly pink throughout
  Less meat juice
  Slightly firmer texture
  One of the most popular cooking preferences in restaurants

• Medium Well
  Core temperature: approx. 59 – 61 °C
  Slightly pink center
  Noticeably firmer texture
  Less juicy

• Well Done
  Core temperature: 62 °C or above
  No pink center
  Grey-brown coloration throughout
  Firm texture

Sauces and side dishes can be ordered separately.

A combination of meat and seafood served together.

Our beef is sourced from Almoxx, while our pork comes from Max, a traditional butcher in Hof.

Our menu changes seasonally four times a year, complemented by special menus for Easter, Christmas, and New Year's Eve.

Our team will be delighted to recommend the perfect wine pairing for your chosen dish.

Yes, we also offer a selection of non-alcoholic beverages, including soft drinks and water.

Our current signature cocktails include the refreshing Baselino, made with Licellino Limoncello, basil, Supasawa, Prosecco and soda; the fruity and sparkling Solrosa Spritz, featuring Solrosa, Prosecco and soda; as well as our rotating Cocktail of the Week.