Beefbar breaks tradition with the rigid codes of high end steakhouses.
Riccardo Giraudi envisioned a destination for discerning carnivores with a modern feel. The concept works on contrasts: unpretentious food yet extremely high-quality products.
The architecture is both sober & luxurious.
The ambience is both familiar & stylish. The service both impeccable & discrete. Re ecting a cosmopolitan culture, Beefbar doesn’t offer a meat experience only based on steaks but through a multitude of raw, cooked & cured meats.
Our discerning clientele simply wants to have a good time sharing their culinary discoveries.
Beefbar is a recognised name with the well-travelled who know they can experience their favorite dishes with the same standard of quality and flavour in selected flagship destinations as Monaco, Mykonos, or Hong Kong…
“Here, the new concept of luxury is experienced more than displayed.”
A menu based on simplicity and quality ingredients is divided into 3 axes:
STREET FOOD TO SHARE
Small portions to share and discover new flavours.
A selection based on the most popular and simple street food from around the world but made with the most exclusive products such as pure Japanese Kobe beef. Prepared in an open kitchen and served in a stylish yet unpretentious presentation that invites sharing.
Discover the best cuts selection, especially chosen by Giraudi:
Black Angus from Argentina and USA, Australian Wagyu, Japanese Kobe and Milk fed Veal from Holland and Belgium.
Beefbar developed its own patented method of cooking and achieved a crispy meat seal with a tender juicy heart.
In addition, try our exclusive in-house created dishes such as our Gourmet Burgers or Kobe Short Rib Ravioli.
To accompany each cut, there are over fifteen delicious purées, a house specialty, cooked brilliantly and delicately flavoured according to your preferences with a selection spices and condiments as: jalapeño, truf es, gravy and Guérande salt, caviar and many more.
We have also crafted a variety of dishes for those who look for other experiences other than beef. Options as Farm Chicken from France, Milk Fed Veal from Holland, Lobster, Turbot, and a variety of Tuna tartars and ceviches our menu becomes a unique gastronomical experience.
The Soufflé Maison with flavours as Stracciatella and Caramel fleur de sel is definitely the perfect and most preferred dessert to end the Beefbar experience in a delightful harmonical way.