Beef chop with cheese

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

The branded salad "Na Mangal" with softy tenderloin roast cooked medium-degree,  served with a mix of fresh salad, grilled mushrooms, onion, cherry tomatoes, and cucumber. A salad seasoned with sour and sweet sauce carpaccio, decorated with sesame and balsamic sauce.

A fluffy brioche bun combined with a beef cutlet and Emmental cheese does its job and will not leave anyone indifferent, and a fresh iceberg with ripe tomato, cilantro, and onion completes this masterpiece. Of course, where can we go without a unique sauce based on Greek yogurt and paprika that will tickle your taste buds. Bon appetit!

 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.