After Monaco, Mykonos, Méribel and Dubai, the Beefbar brand, specializing in exceptional meats, is arriving in Luxembourg. More precisely in Strassen, within the Smets fashion and luxury goods store. It fully begins its activities this Friday, October 27, after a few days of “soft opening”.
The old Two Six Two restaurant has been transformed into a very wooded art deco setting, equipped with alcove tables and a large bar, not forgetting a console for the DJ who will officiate every evening from Thursday to Saturday. Behind her, exceptional meats mature quietly and set the tone.
The offer includes internationally inspired “street food” creations to share. There are both Italian and Asian flavors and even Latin-inspired flavors. “The menu also offers specialties created for Luxembourg such as “New Style Salmon” and “Intercote Ham”,” explains the general manager of the place, Oto Horacek.
There are meats here that you won’t find in any other store in the world.
From Monaco to the rest of the world
On the barbecue side, the offer highlights exceptional meats imported from Australia, Japan and the United States, matured or not. “There are meats here that you won’t find in any other store in the world,” assures the director. And for good reason, the founder of Beefbar, Riccardo Giraudi, is an importer of rare meats. He created his brand in 2005 in Monaco, before exporting it to other cities around the world.
“This partnership combines two worlds that work in symbiosis,” assures Bertrand Smets, member of the management of the family business. “Beefbar and Smets share the same values and the same target audience: demanding people, looking for exclusivity and exceptional products,” he adds.
French architect Cédric Capron orchestrated the restaurant’s makeover with a pronounced art deco accent. (Photo: Guy Wolff/Maison Moderne)
Attention to detail is everywhere in this setting designed by French architect Cédric Capron, already at the helm of Beefbar in Santorini and Saint-Tropez. The openwork tableware with a gold border also stands out, with plates from the Limoges Bernardaud porcelain factory, decorated with emojis selected by the house’s artistic director, Pascaline Smets.
Meat journey
In the kitchen, Mario De Marco leads a team of six. He has four years of experience behind him in other locations of the brand. The establishment’s general manager, Oto Horacek, has worked at Concept+Partners and Manso Group, as well as in London where he managed Sushi Samba alongside Brayan Clivaz.
On the plate, the result is deliciously multicultural. The presentation says a lot since next to the fork and knife, a pair of chopsticks are presented to the guests. The appetizers are clearly “street food” inspired with friendly dishes to share and enjoy. Special mention for the entrecôte ham or “ribeye ham”, namely these thin slices of wagyu beef smoked on site and accompanied by toasted bread prepared like panettone dough.
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In terms of dishes, the menu is divided between a “comfort food” selection which will delight as many people as possible and a list of exceptional meats such as imported beef grilled as it should be in teppanyaki (a type of Japanese cooking where we use a hot plate to cook food). What we remember from our visit was the double steak cut into thin slices which melts in your mouth and is elegantly accompanied by seasonal vegetables and fries. As for desserts, the signature 70% chocolate soufflé can be shared between two (or more if you like). Accompanied by a sublime “gelato montecato” ice cream, it perfectly rounds off a meal with a pronounced epicurean accent.
