Dry Aged Meat
We have decided to specialize and surprise you with our fine dry aged cuts of meat.
Ribs, Fiorentine and Tomahawk are subjected to a dry maturation method, i.e. a long period of refrigeration with controlled humidity.
The dry-aged matured meat undergoes superficial drying and within 5-8 weeks it yields up to 20% of liquids.
At the end of this period, the product is tender, perfectly marbled and with a unique aroma.
Don’t give up on pleasure.
Let our staff take you by the hand, for a unique journey into the colors, scents and sensations of Meat Eat, conceived and coordinated by Chef Cristian Leveraro.
The meticulous choice of local suppliers, the love for local seasonal products and a great attention to the transformation phase accompany our dishes on your table.
A careful selection of appetizers, tartare and first courses is the prelude to the unique experience of fine cuts of Dry Aged meat.
Our wine list then satisfies every need, emphasizing the menu in the best possible way.
on
Varese Lake
Inside the Horizon Wellness & Spa Resort, Meat Eat is totally surrounded by greenery: you just need to stretch your gaze to see Lake Varese.
We welcome you in one of our indoor or outdoor rooms, on one of the terraces overlooking the garden.
The large bright spaces, the relaxing atmosphere and the professionalism of the staff will make your Meat Eat experience memorable.
