Sigulda · Pils iela 12Pickup and deliveryHours in Riga time
Dry-aged45 days.Grilled to order.
Rib eye, picanha and striploin dry-aged for 45 days. Filet mignon, grill plates, thirteen pizzas and soups. Made to order in Sigulda, for pickup or delivery.
Rib eye
€34.90
Dry-aged 45 days, grilled to order.
Where your steak comes from
Four cuts on our board, from three parts of the animal. Hover or tap a region of the chart, or pick a cut below, to see the dish and its price.
On our boardNot on the board
Rib eye steak
- From
- The rib section, behind the shoulder.
- Character
- Heavy marbling that renders as it cooks. The richest and juiciest of the three dry-aged cuts.
From the grill and the oven
Grill plates with sides, salad and sauce. Thirteen pizzas. Three soups. Everything is made when you order it.
Cognac-flambéed beef€16.90
Ogle pork chop
Quattro formaggiFrom the grillPrices as on the online menu
- Cognac-flambéed beef Popular€16.90Truffle sauce, porcini, rustic grilled potatoes
- Pork fillet medallions€12.90With sides, salad and sauce
- Grilled chicken fillet€11.90With sides, salad and sauce
- Ogle pork chop€11.90Under an oven-baked cheese crust
Pizza13
- Margherita€10.00
- Salami€11.50
- Chorizo€11.50
- Vesuvio€11.50
- Boscaiola€11.50
- Quattro formaggi Popular€12.50
- Hawaii€12.50
- Full House€12.50
- Caesar€12.50
- Mexicana€12.50
- Pazzagnola€13.50
- Tonno e capperi Popular€14.50
- Seafood Popular€15.50
Soups & Hot sides
- Tomato soup with seafood Popular€8.50
- Mexican soup€7.50
- Tomato soup€5.00
- Potato wedges€5.00
- Grilled potatoes€5.00
- French fries€5.00
- Grilled vegetables€7.00
Order. Then pick up, or wait for the courier.
Order online
Open the online menu, add your dishes and pay. Choose pickup or delivery at checkout.
Open the online menuOr call
A question about a dish, an allergy or your order: call during opening hours.
+371 20 000 000Plates, as they leave the kitchen
For people who cook too
What dry-ageing does to beef
Water leaves, enzymes work, flavour concentrates. What happens in 45 days, in plain words, and why some cuts are never aged.
Cuts4 min readRib eye, picanha or striploin: which cut is for you
Three cuts, three characters. How to pick by fat, bite and how you like it cooked.
At home4 min readReheating steak and pizza at home
Low oven, hot pan, a splash of water. The methods that work and the microwave mistakes to avoid.
Sauces3 min readWhich sauce with which steak
Truffle, bourbon, BBQ or garlic: a pairing guide built around the sauces on our board.
Hours and address
Hours in Riga time
- Monday11:00–21:00
- Tuesday11:00–21:00
- Wednesday11:00–21:00
- Thursday11:00–21:00
- Friday11:00–22:00
- Saturday11:00–22:00
- Sunday11:00–21:00