Dry Age

At least 21 days dry-aged meats.

What is dry-aged meat?

Dry aging is the process of aging meat in carefully controlled conditions. During the aging process, natural enzymes tenderize the meat, while moisture loss intensifies and concentrates its flavor. The result is exceptionally tender meat with deep umami and nutty flavors.

During the aging process, a dark, firm protective crust forms on the surface of the meat. This is trimmed away before cooking, leaving behind an intensely flavorful cut.

Also ask about our daily selection of changing cuts.

LL = low-lactose, L = lactose-free, G = gluten-free, GR = gluten-free on request, VN = vegan, VNR = vegan on request, S = spicy hot, M = milk free, V = vegetarian dish, N = contains nuts. Please ask our staff for more information on dishes. According to the Finnish Food Authority’s recommendation, minced meat patties should always be eaten fully cooked. Even high-quality medium-cooked minced meat may contain EHEC bacteria, which may cause a severe food poisoning, especially in children and older people.

= Price with S-Etukortti = Price with S-Card