Meat_coin

The establishment is located near the Fontanka River. A chamber for dry aging of meat is built directly into the window display case. In it, the rib parts of the carcass are kept for 15-30 days. So, as a result, the meat softens, and its taste becomes saturated. The interior of the restaurant is no less interesting: here one of the walls is lined with wooden clapboard with notches resembling axe marks. The main menu is exclusively meat.