Steakhouse · Maxvorstadt, Munich
Grill restaurant in Maxvorstadt cooking dry-aged cuts over charcoal, including a T-bone from Red Holstein cattle aged for five weeks.
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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.
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Large grill, pasta and bar restaurant on Maximilianstraße, open since 2003, centred on an open fire where dry-aged steaks are cooked.
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Upscale steakhouse on Maximiliansplatz, a sister to George Prime Steak in Prague, with a dry-ageing cabinet at the entrance and a raw bar.