Our story is simple.
We are beef fanatics.
Salentein
At the foot of the Andes Mountains is the quirky winery Bodega Salentein with classically cultivated wines. Founded by the Dutch Pon family and with its own philosophy: 'Producing the highest quality wines and preserving the background of the Argentinian culture in the wine.' Refresh yourself with the dazzling wines of Salentein at Meat & More or take a look at the Miquel family in the South of France.
Prosciutto Slicer
A real eye-catcher in our restaurant and a central point for the menu, the Berkel slicer. Whether it's the butcher's board or our carpaccio, everything that is cut has paid a visit to this classic. If you take a look inside Meat & More, there is a good chance that we are 'operating' this machine, after all, it takes some man-hours to prepare our dishes in this classic way. We do it 'for the love of beef and good times!'.
Dry-aged beef
Years ago, the 'dry-aged' maturing of meat was discovered in America. Slaughtered cattle were then transported openly across America in rail cars. The flesh 'hanged in the wind' as the saying goes. The meat lost a lot of moisture and was almost black on the outside. The inside, however, remained bright red and extremely tender. We ripen whole loins of beef off the bone in the restaurant. In our special cold room we are constantly extracting moisture from the meat for the ultimate taste experience.
Draught your own beer!
What could be better than a 'tap arm' at the table? We wondered that too, and so we left. Whether it's a reunion with a bunch of old college friends or a spontaneous Wednesday evening, we'd love to take you into the tappers profession. In addition, our beer menu offers a wide range of very special beers.
Our story is simple.
We are beef fanatics.
Salentein
At the foot of the Andes Mountains is the quirky winery Bodega Salentein with classically cultivated wines. Founded by the Dutch Pon family and with its own philosophy: 'Producing the highest quality wines and preserving the background of the Argentinian culture in the wine.' Refresh yourself with the dazzling wines of Salentein at Meat & More or take a look at the Miquel family in the South of France.
Prosciutto Slicer
A real eye-catcher in our restaurant and a central point for the menu, the Berkel slicer. Whether it's the butcher's board or our carpaccio, everything that is cut has paid a visit to this classic. If you take a look inside Meat & More, there is a good chance that we are 'operating' this machine, after all, it takes some man-hours to prepare our dishes in this classic way. We do it 'for the love of beef and good times!'.
Dry-aged beef
Years ago, the 'dry-aged' maturing of meat was discovered in America. Slaughtered cattle were then transported openly across America in rail cars. The flesh 'hanged in the wind' as the saying goes. The meat lost a lot of moisture and was almost black on the outside. The inside, however, remained bright red and extremely tender. We ripen whole loins of beef off the bone in the restaurant. In our special cold room we are constantly extracting moisture from the meat for the ultimate taste experience.
Draught your own beer!
What could be better than a 'tap arm' at the table? We wondered that too, and so we left. Whether it's a reunion with a bunch of old college friends or a spontaneous Wednesday evening, we'd love to take you into the tappers profession. In addition, our beer menu offers a wide range of very special beers.