Restaurant Beefzavod

A serious meat amusement with a butcher’s shop and own meat market.
 Chef de cuisine and butcher Max Torganov learned from Dario Cecchini and Hugo Desnoyer, which resulted in the transparent and anatomic approach: there’s a herd of bull-calfs, a panoramic dry aging chamber, a large-scale cutting department, and commitment to the “from nose to tail” principle — every carcass here is used up completely. Use the same approach: start with tartare and carpaccio, don’t skip the offal, and check out the wide-ranging repertoire of alternative steaks. Buy salami, Krakow sausage and canned beef at the local shop for souvenirs and to try at home.