As the name suggests, steaks cooked on the grill are the main attraction here. The meat, dry-aged in-house, is impressive in terms of quality and perfectly judged cooking. Side dishes can be individually selected. Those who prefer surf and turf can add on locally raised prawns or scallops, for example. Oysters and caviar are also on the menu, and there are vegetarian dishes, too. The space is tasteful, modern and cosy – a glass wine cooler, dry ager and pleasant lighting concept underscore the upscale interior. The heart of the dining room is the open kitchen with the grill in the centre. The menu contains interesting information on breeds, origins and cuts.