Restaurant Beefzavod

A serious meat amusement with a butcher’s shop, meat market, and wine menu from Big Wine Freaks.
 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.

Chef's recommendations

  • Bone Marrow
  • Trippa a la Florentine
  • Borsch with a bull's tail
  • Rib-eye Dry Aged
  • T-bone Dry Aged
  • Tomahawk Dry Aged

Chef Bartender's recommendations

  • Agrapart Avizoise Blanc de Blancs Grand Cru Extra Brut
  • Frederic Cossard Voitte Puligny-Montrachet AOC
  • Rene-Jean Dard & Francois Ribo Hermitage AOC
  • Domaine Bachelet Les Corbeaux Vieilees Vignes 1-er Cru Gevrey Chambertin AOC