Breed, origin, rearing, feed and cutting are the most important parameters. Since we know meat from all over the world, we know where the best cattle breeders are. From these we select the best specialties for you. We do not have small steaks tenderized only by extreme maturation! The weights are gross weights. Our steaks are prepared in 3 steps: After the steak is grilled, it rests for a few minutes, it matures. To support its flavor, we re-fry it in fresh butter for the finish. You determine the cooking point:

Rare or heavily bloody

Inside raw but warm dark red meat juice

Medium rare or bloody (often also English)

Inside cooked with raw core meat juice is bright red

Medium or pink

Uniformly pink, the meat juice is already starting to become clear

Medium well or semi well
Slight pink coloration

Well done orgray inside by
, not recommended for steaks, the muscle fibers stick together and cannot hold the meat juices.

The color inside depends, of course, on the texture of the meat. Trust your taste, not your eyes!

Grain fed is the international name for particularly tender and aromatic beef. This elaborate finishing per min. 120-day grain feeding is hardly used in Europe. That is why our meat comes from Canada, in the summer from New Zealand.

Flat Iron Steak

The favorite from Canada: Black Angus steers provide a very tender marbled muscle meat thanks to grazing and subsequent fattening with corn and sweet grass. A flat muscle from the shoulder is

so tender that it could rival the fillet steak. It is hardly known in Germany.

Rump Steak – Black Angus Heritage – Canada

Cut from the rump, a slice from the back of the beef back. The thin fat edge provides the flavor.

Rib eye steak – Black Angus Heritage – Canada

Entrecôte or intermediate rib cut. It is the upper part of the back and ends in the neck. 3 fine fibrous muscle strands encase the typical fat eye, which gave it its English name.

Fillet Black Angus Heritage – Canada

The inside of the beef back. Steaks from this most tender and lean part of the beef are called (according to size) chateaubriand, tournedo or filet mignon.

Wagyū 和牛 Japanese beef**

Uruguay 300 days grainfeed

This breed of cattle has very strong marbled meat, that is why it is so tender and aromatic. Here, the marbling level is 7 on a scale of 1 – 12. (Beef Marbeling Standard). Prices can be found below.

Amazing fries

The best fry, American recipe with crispy corn crust.

Twister

the potato spiral on the spike refined with rosemary

Fried potatoes

always delicious, here especially

Gratin

classic and delicious baked in cream

Hickel potatoes

The little Winterberg brother of the “Backed Potatoe”.

Also available separately with sour cream.

Salad

Tomatoes, lettuce, cucumbers and lots of season, finished with our French dressing or the balsamic dressing.
Pan-fried vegetables

Always in season crisp spicy and delicious.

Pepper sauce

Made with different types of pepper – not too hot – our homemade demi-glace and creme fraiche.

Bearnaise sauce

The herbaceous colleague of hollandaise, with chervil and tarragon, fluffy and of course homemade

Mayonnaise

Made from Sauerland organic rapeseed oil and fresh lemon. (industrial mayo from Kraft is also available upon request).

Ketchup

The sweet and sour seasoning with lots of spices, tomatoes and a touch of paprika and curry.

Herb butter

Always tastes like our garden, but never the same

Sour cream

All natural and with 42% fat, called creme fraiche in France.

Sauces extra

Truffle mayo made with Sauerland organic rapeseed oil and fresh lemon, burgundy truffle and white truffle flavor 5,50

Additional sauces extra 2,50