BEEF & GLORY
VIENNA I AUSTRIA
Mr Oliver Geyer
ORIGIN OF MEAT
Local Austrian, USA, Japan, Australia, NZ
Mainly self dry aged meat
TYPE OF GRILL
High temperature grill
"It's about respecting the animal and letting the customer taste that the cattle has much more to offer than just a filet tenderloin", says Vlatka Bijelac, owner of beef & glory.
The different cuts including secondary cuts from the leading beef producing countries worldwide, which are mainly dry-aged in the own dry aging cabinet, are prepared professionally on a Southbend broiler at maximum temperatures.
As a guest you can feel how passionate, attentive and professional the front of the house team serve their customers. A benchmark Steak restaurant in Austria.
Even in these difficult times, beef & glory has managed to maintain its quality and pays even more attention to important details on the plate and in the glass.
Must also try: Beef Tartare à la maison.