A steak like a poem, thanks to the art of perfect maturing! As a house with centuries of history, we at Restaurant Entenbäck also like to reflect on tradition in our dishes. Especially when time-honoured craftsmanship results in perfect enjoyment - as with our homemade, incredibly tender dry-aged beef.
By skilfully combining traditional methods and recipes with creative cuisine and a love of cooking, we would also like to inspire you as our guest. Try it for yourself!
Would you like to enjoy something special in our restaurant? We recommend our Dry Aged Beef, which melts on the tongue! Exceptionally tender and intense in taste, the beef matured on the bone makes the hearts of all meat lovers beat faster.
Dry aging is one of the oldest methods of meat ripening. A lot of time, the optimal temperature, air humidity and quality make the carefully selected beef a fine composition of pleasure. We particularly like to choose back strands of freshly slaughtered young heifers for our Dry Aged Beef.
Thanks to the fat cover and the particularly high intramuscular fat content, an excellent taste is achieved when dry-ripened in the in-house drying cabinet. The meat is dried in our restaurant for about 6 to 12 weeks at a temperature of 1 ° C and a humidity of 85%. A salt stone also ensures an optimally rounded aroma of the Dry Aged Beef during the refinement process.
Take a look at our menu and choose as you like! Our friendly service team will be happy to serve you both rump steaks and entrecôtes, which have been refined in our own maturing cabinet - as well as other delicacies of Swabian and Mediterranean cuisine, of course.
Let us spoil you with culinary delights and enjoy your stay in the hospitable ambience of our restaurant in Schwäbisch Hall. We look forward to your visit!