Frank’s Dry Aged Beef – meticulously produced steaks that incorporate art and engineering into food preparation (since September 2011)

4 years of initial planning, 2 intensive years planning the actual dry-ageing room, and 3 months of hard work to renovate the restaurant to incorporate this ‘dry-ageing display area’. A lot of time and effort for a space only 10 m³, in which carefully selected Austrian beef can be hung in air that is continuously monitored in terms of temperature, humidity and circulation - in order to create the best dry aged taste sensation.