BEEF & GLORY
VIENNA I AUSTRIA
Best Steak Restaurant in the DACH region
Richard Stoklassa & Dominik Zotter
ORIGIN OF MEAT
Local Austrian, USA, Japan, Australia, NZ, Uruguay
Mainly self dry aged meat
TYPE OF GRILL
High temperature grill
Bringing international steak restaurant culture to Vienna.
"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 menu at beef & glory is extensive and offers a variety of meats, including US Black Angus Beef, US Prime Dry Aged Beef, and Wagyu Beef from Australia and Japan. The different cuts including secondary cuts from the leading beef producing countries worldwide, which are mainly dry-aged for a minimum of 56 days in the on-site dry ageing cabinet are prepared on a Southbend grill at maximum temperature.
What convinces us again and again is the fact that the entire beef & glory team continues to develop their craft and skills year after year and is oriented towards the high international standard of excellent steak restaurants from all over the world. We hope that the interior design will also meet beef & glory’s demand for constant development to stay on the pulse of time.
beef & glory is the best listed steak restaurant in the German-speaking countries and the well deserved No. 19 of our ranking of the World’s 101 Best Steak Restaurants.