Steak House - Burger House
Cooking with love provides food for the soul!
Our menu is renewed per season, because in that way, not only we find the best quality and juicy vegetables, but we buy them at fair market prices. If you happened to taste something delicious in May, it will probably not be there in November. Ask for the chef's best dish according to the time you visit us.
The Sous-Vide technique (ie. under vacuum) is used in the Soul Kitchen. This technique allows us to use very low cooking temperatures and keeps all the nutrients of each material. Moreover, we apply the method of dry curing for veal ribs. The meat matures in a controlled refrigerator, losing weight and humidity for four weeks. The effect of that is the result reaching your dish, a softer meat, rich in flavor!
For the end... talk to us! If you enjoyed it, please give us a smile so that we can know. If not, please describe it, let us know what was wrong.
We are looking forward to serving you!!