Most popular
Dry-Aged Rib Eye
45 days in our dry-ageing chamber. The result: a depth of flavour that cannot be described — only tasted. Josper-seared, impeccable crust, pure juiciness.
GRILL & CHILLsteakhouseGRILL & CHILLsteakhouseGRILL & CHILLsteakhouseBELGRADE
The perfect steak begins with zero compromise. Japanese Wagyu A5, dry-aged selections up to 200 days, Josper at extreme temperatures — in the heart of Belgrade.
An extraordinary steak is not born on the grill. It begins far earlier — on the pastures of Japan, Argentina, Uruguay, and Serbia. We select only cuts that meet our exacting standards, age them up to 200 days, and finish each one on a Josper charcoal grill.
In our dry-ageing chamber, time does what no chef can — it transforms good meat into something extraordinary.
Four dishes that define us.
45 days in our dry-ageing chamber. The result: a depth of flavour that cannot be described — only tasted. Josper-seared, impeccable crust, pure juiciness.
Beef that dissolves on the tongue before a knife is needed. A5 — the highest grade in the world. Flown directly from Japan. Limited availability.
Two characters in one cut — the tenderness of fillet and the intensity of striploin, united by the iconic T-bone. Dry-aged, finished on the Josper.
A Geneva original from the 1930s. Tender steak carved tableside, dressed in the storied butter sauce with 17 secret ingredients. A ritual for two.
The celebrated Spanish charcoal oven-grill, trusted by Michelin-starred kitchens worldwide. Smoky crust, every drop of juice held within.
45 to 200 days. Time transforms prime beef into the extraordinary.
Japan. Argentina. Uruguay. Serbia. One standard — only the exceptional.
30+ labels. From Serbian Temet to Château Palmer, Margaux. Sommelier pairings for every cut.
The celebrated Spanish charcoal oven-grill, trusted by Michelin-starred kitchens worldwide. Smoky crust, every drop of juice held within.
45 to 200 days. Time transforms prime beef into the extraordinary.
Japan. Argentina. Uruguay. Serbia. One standard — only the exceptional.
30+ labels. From Serbian Temet to Château Palmer, Margaux. Sommelier pairings for every cut.