Why you should dine here:

• First-class meat from prime cattles
• Minimum 60 days hook-ripened before delivering
• Grilled over charcoals
• Sliced and served family-style

First class beef

Are you into juicy and tender meat? Then Restaurant BØF serves first-class beef.

The restaurant receives quality meat from back cuts of cattles. The meat is hook-aged for a minimum of 60 days which gives the meat an eminent taste.

It is the meat experience that says muuh, has good fat marbling and is rich in umami. The menu card includes both côte de boeuf, striploin and T-bones. The meat is grilled over a charcoal grill as a starting point medium rare. Sliced and served family-style at the table.

The steak is at the centre but is well accompanied by grilled, seasonal greens and powerful red wines on the wine list.

Hot reviews

Berlingske has, among other things, given 4 stars and the guest reviews on Google speak for themselves:

"Best meat, cooked to perfection"

"The meat is the best I've ever tasted!"

"Best t-bone"

"Fantastic atmosphere, personal and attentive service and food to perfection."

"Really delicious meat. And a wonderfully varied wine list, with several mature wines at extremely reasonable prices!"

Only the best is good enough

Have a close look of the different meat cuts in the restaurant's curing cabinet and watch the grill master do his thing over the large charcoal grill in the middle of the restaurant.

The restaurant is a really cozy steakhouse cave with wooden tables, old industrial lamps, warm whitewashed walls and a wine cabinet on the entire end wall. The atmosphere is relaxed, informal, whimsical and well saturated with barbecue aromas.