The BEEF Steakhouse & Bar

If you like meat, you'll love BEEF!
In the heart of Bern's old town, just 100 meters below the Zytglogge clock tower, at Kramgasse 74, The BEEF Steakhouse & Bar invites you to enjoy a sophisticated dining experience. Whether it's Swiss dry-aged beef, aged for five weeks on the bone, Irish beef from the Emerald Isle, or bison from the vast Canadian prairies – only the best beef is grilled in our restaurant.

Swiss dry-aged beef
Our dry-aged beef is a very special delicacy and bears the "Swiss Gourmet Beef Grand Cru" label. During dry aging, the select meat is aged in the open air for at least five weeks. The maturing chamber has a constant temperature of 2°C and approx. 85% humidity. During the maturing process, the meat loses 15 to 20% of its weight, but gains a unique natural flavor. Microbiological processes also make the meat tender and wonderfully delicate. A real treat!

Irish Beef
Irish beef comes from local beef cattle breeds – primarily Angus and Hereford – from the rolling green hills of Ireland. The animals feed exclusively on hearty pasture grass, green fodder, and some grain. No hormones or concentrated feed are used in their rearing. Irish beef is beautifully marbled, very tasty, and wonderfully juicy and tender.

Bison
Our bison meat also comes from Canada. The animals spend their entire lives on the open pastures of the Canadian prairie and feed exclusively on pasture grass and green fodder. Shortly before slaughter, they are fed protein-rich grain. The "wild" origin of the meat is evident in its very light marbling – it is very low in fat and cholesterol – and in its slightly sweet taste.

• Medium price range
• Best of Swiss Gastro 2014 – Trend