STEAKS OF DRY RIPENING

Maturation - is a technology that makes superior meat even better, more tender and more aromatic. For this purpose the cut is placed in special cooled chambers, where a certain level of temperature, humidity, as well as necessary circulation of air flow are maintained. During this natural process, the enzymes contained in beef begin to disintegrate, which softens the meat and gives it a unique flavor and tenderness

IN RESTAURANT SVOY

NEW FORMAT

STEAKS

RIBAY

CLASSICAL STEAK

Exceptionally soft, quite saturated meat taste. Served with vegetables grilled and with bone marrow baked on coal.

For your choice: classic pickled or dry aging (15 - 21 days).

STEAK

T-BONE

Tibon combines two lean and gentle steaks, «new york” and fillet minion, connected by a T-shaped bone.

The level of burning to choose from.

T-BONE

DRY AGING

Meat intended for this method of maturation is placed in special chambers without packing, where the fermentation process takes place under the influence of a complex of factors. The meat thus matured is delicate and has a special saturated aroma.

Naturally

We make sure that the meat is without any additives and gets to your table as quickly as possible from the supplier!

Delicious

The taste of ripe meat will be remembered for a long time and you will not forget such an event for a very long time.

Inimitably

We can proudly state that in Nur-Sultan so no one has prepared steaks for you!

CULTURE STEAK

AT THE HIGHEST LEVEL

SMOKING —

ANCIENT TRADITIONS

THE NOISE

OF THE BIG CITY

Right bank

8 747 094 14 44

Opening hours:15:00-05:00

STEAKS OF DRY RIPENING

IN RESTAURANT SVOY

NEW FORMAT