Browse by style · Germany
52 verified steakhouses and butchers in Germany for dry-aged steak, across 7 cities. Dry-aging hangs beef in a cold, controlled room for weeks.
Germany
Steakhouse
Hamburg branch of the Danish MASH steakhouse group on the Elbe waterfront, serving dry-aged beef from Denmark, Uruguay and the US plus Japanese Kobe and Wagyu.
Steakhouse
Steak restaurant and bar in the SIDE design hotel, cooking prime, Angus and dry-aged cuts on an 800-degree Southbend grill.
Steakhouse
New York-style steakhouse inside the Grand Elysée hotel, known for a dry-aged porterhouse for two.
Steakhouse
Neighbourhood steakhouse in Winterhude run by a butcher family, grilling dry-aged beef and rarer cuts on an asado grill.
Butcher & supplier
Premium butcher, deli and bistro in Eppendorf selling dry-aged beef from Rotbunt lowland cattle raised in Schleswig-Holstein and around Hamburg.
Steakhouse
Rustic, historic steak tavern near the old slaughterhouse district, serving generous portions of beef aged for at least six weeks.
Steakhouse
Bistro attached to the Delta meat wholesaler, serving dry-aged steaks, veal prime rib and an 800 g tomahawk, with a cash-and-carry meat counter on site.
Steakhouse
Hamburg sibling of the Berlin Grill Royal, a luxury steakhouse on Ballindamm focused on dry-aged steaks and an extensive wine list.
Butcher & supplier
Blankenese butcher founded in 1909 and run by master butcher Robert Weber since January 2025.
Butcher & supplier
Family butcher and deli in the Elbvororte, open on Waitzstraße since 1994, selling beef from farms around Hamburg including dry-aged T-bone steaks.
Germany
Steakhouse
Premium steakhouse from the Austrian El Gaucho group, open beside the Viktualienmarkt since 2014 and serving regional beef dry-aged for at least 21 days.
Steakhouse
Grill restaurant in Maxvorstadt cooking dry-aged cuts over charcoal, including a T-bone from Red Holstein cattle aged for five weeks.
Steakhouse
Large grill, pasta and bar restaurant on Maximilianstraße, open since 2003, centred on an open fire where dry-aged steaks are cooked.
Steakhouse
Upscale steakhouse on Maximiliansplatz, a sister to George Prime Steak in Prague, with a dry-ageing cabinet at the entrance and a raw bar.
Butcher & supplier
Butcher stall on the Viktualienmarkt that ages beef in a salt chamber for at least 28 days alongside Munich sausage specialities.
Butcher & supplier · Retail · Wholesale
Butcher by the Munich slaughterhouse district known for Bavarian dry-aged steaks matured against a salt wall, also supplying wholesale customers.
Butcher & supplier
Traditional Schwabing butcher that hangs Bavarian beef for several weeks before cutting T-bone and porterhouse steaks.
Butcher & supplier
Branch of Munich's long-established butcher chain, which sells steaks dry-aged for around six weeks in dedicated ageing rooms.
Steakhouse
New York-style steakhouse opposite the Schrannenhalle by the Viktualienmarkt, built around a large ageing cabinet where beef from around the world is dry-aged for two…
Germany
Steakhouse
Italian-American steakhouse serving dry-aged tomahawk steaks; it says it was the only Stuttgart entry in Schlemmer Atlas's top 50 German steakhouses.
Steakhouse
Harbour-loft style restaurant and bar in Degerloch offering prime beef from several origins, including local dry-aged and Chianina beef, alongside lobster.
Steakhouse
Beef and gin bar with a large courtyard where beef is aged on the bone for up to 42 days and served in cuts up to a sharing porterhouse; the bar stocks over 200 gins.
Steakhouse
Restaurant in the Porsche Museum serving US prime beef steaks aged in its own cellar, with a wine list of about 500 positions.
Butcher & supplier
Family butcher founded in 1911 in Bad Cannstatt, now in its fourth generation, singled out by Feinschmecker for its well-marbled dry-aged club steak and Swabian sausages.
Butcher & supplier
Butcher family business founded in 1894, with its main shop and production in Vaihingen, selling its own beef dry-aged for at least six weeks as T-bone, bone-in rib-eye…
Butcher & supplier
Family butcher in Vaihingen since 1937 selling regional meat, dry-aged beef and house-made specialities, with a 24-hour vending machine.
Butcher & supplier
Upscale meat boutique in central Stuttgart, now part of the Otto Gourmet group, selling cuts from international breeders including A5 Japanese Wagyu and dry-aged beef.
Butcher & supplier
Market-hall counter of the Schwäbisch Hall farmers' cooperative, selling Boeuf de Hohenlohe pasture-raised beef as dry-aged T-bone steaks and rib chops, aged in a glass…
Germany
Steakhouse
Steakhouse near the Belgian Quarter that ages its steaks on the bone for several weeks in its own dry-ageing cold room.
Steakhouse
American-style steakhouse on the Rhine promenade offering dry-aged steaks and large cuts such as tomahawk and porterhouse.
Butcher & supplier
Wagyu and steak shop open since 2019 near the opera, selling Wagyu, dry-aged beef and US Prime cuts in store and for delivery.
Butcher & supplier
Family butcher in Longerich selling dry-aged beef from young heifers, plus catering.
Steakhouse
Upscale surf-and-turf steakhouse, sister of the Düsseldorf Reef & Beef, serving dry-aged steaks and US Prime fillet alongside lobster and seafood, with a large…
Butcher & supplier
Long-standing butcher and delicatessen in Bayenthal, known for steaks from its dry-ageing cabinet and a popular weekday hot lunch counter.
Butcher & supplier
Mülheim butcher trading since 1908, now run by master butcher Jörg Spiegel, using meat from the Thönes Naturverbund on the Lower Rhine.
Germany
Steakhouse
Dedicated steakhouse in Pempelfort offering dry-aged cuts among a range of grilled steaks.
Steakhouse
Argentine-style steakhouse in the old town serving grilled steaks including dry-aged cuts.
Butcher & supplier
Steak counter of the Don Carne premium meat company at the Carlsplatz market, with a dry-ageing cabinet stocked with Canadian beef.
Butcher & supplier
Traditional city-centre butcher dating from 1902, known for local sausage and meat specialities and carrying dry-aged beef.
Steakhouse
Rustic-elegant steakhouse in Pempelfort, open since 2008 and part of the Basam Group, specialising in hormone-free Nebraska Angus and Hereford beef and dry-aged cuts.
Steakhouse
Modern, cosy Oberkassel restaurant built around dry-aged beef, including a Pommern dry-aged beef fillet.
Butcher & supplier
Oberkassel butcher and deli (formerly Stollmann) recognised by Der Feinschmecker, with dry-aged beef, house sausages and Italian and Spanish hams.
Germany
Steakhouse
High-profile steakhouse on the Spree near Friedrichstraße station, open since 2007 and known for dry-aged beef from German, Irish, US and Japanese sources and a deep…
Steakhouse
Riverside steakhouse next to the Berliner Ensemble that breaks down whole cattle in its own cutting kitchen and ages selected cuts in an in-house dry ager before…
Steakhouse
Steakhouse offshoot of the long-running Berlin Turkish restaurant group Hasir, dry-aging its beef in-house and seasoning with salt and pepper only; the group runs…
Butcher & supplier
Glass-fronted craft butcher in Markthalle Neun that buys whole animals from partner farms and ages beef loins in visible cabinets, sometimes for 12 weeks or more.
Butcher & supplier
Premium butcher run by two master butcher brothers, with a glass dry-ageing room where beef is aged on the bone for at least six weeks.
Germany
Steakhouse
City-centre steakhouse between Hauptwache and Eschenheimer Tor where rump, fillet, rib-eye, porterhouse and dry-aged cuts are finished at the table on hot lava stones.
Steakhouse
Italian grill and bar in the Westend, open since 2012, known for dry-aged Simmental beef alongside Mediterranean dishes.
Steakhouse
Turkish grill and steak restaurant combined with its own dry-ageing butcher counter, cooking halal steaks over open charcoal.
Steakhouse
Upscale steak restaurant on Sachsenhausen's Schweizer Straße, frequently recommended by locals for its beef quality and American-style steakhouse feel, including…
Butcher & supplier
Family butcher founded in 1851 with a dry-ageing cabinet, selling dry-aged rib-eye and T-bone steaks from US beef and Charolais cattle along with house-made sausages.
Before you go
FAQ
We list 52 verified places in 7 cities: Hamburg (10), Munich (9), Stuttgart (9), Cologne (7), Dusseldorf (7), Berlin (5), Frankfurt (5).
A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.