Adjika

Rib eye steak, is one of the most common and best types of steak without bone. Rib eye has a sufficient amount of fat, and at the intersection of three muscles in the center of the steak, you can see a round layer of fat.

The steak is cut from the ribs of the bull, namely from 5 to 12 ribs. Fat saturated marble steak.

 The filet medallion comes from the Filet Mignon. It doesn’t have the robust beefy flavor that other steaks, like strip steak and rib eye, have, it makes up for that flavor in its texture. You’d find it challenging to meet another piece of steak that’s as tender as the filet medallion.

This is the most tender meat of very young veal that can be tasted in our restaurant.

Flavorful pork ribs, caramelized in BBQ sauce. At first, we cook the ribs on the brazier to the crust, that’s why they have unique smoked aromatic. Then we add sesames, a sprig of rosemary, and the best hot appetizer for beer is done.