A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones.

Ossobuco alla milanese e risotto allo zaffarano


Ossobuco Milanese served with saffron risoto

Fagottini di pollo agli asparagi


Chicken with stuffed asparagus and asparagus sauce

Filetto di manzo “Bernaise”


Beef fillet steak with bearnaise sauce

  • Chef's special
Old Town, Rhodes, Greece