© 2019 by Taverne du Valais

Steakhouse

The Steakhouse experience lived like never before. 
Our new concept is unique in Geneva, as the whole Dry-Aged process is carried out on site by us.

The specialist in traditional Dry-Aged.

A process carried out within our walls.

The Steakhouse experience lived like never before. 
Our new concept is unique in Geneva, as the whole Dry-Aged process is carried out on site by us. 

We present to you at your table, our mature and available meats. As at the butcher's, we inform you about their origins, qualities and maturations. We advise you on the different tastes and flavour of each breed of cattle. You choose your own piece of beef according to your wishes. 

The meat is weighed in front of you and prepared in the kitchen.

We caramelise and cut it before we bring it to you. 

 

You taste our products resulting from our unique know-how. 

Meat quality is essential for Dry-Age to be effective and to guarantee a unique taste experience.
 

You can then cook it on the brasero to your taste and at your own pace.

Meat quality is essential for Dry-Age to be effective and to guarantee a unique taste experience.

This is why we select exceptional pieces from the best breeds of cattle such as the Swiss Hérens, the Aberdeen Angus from Scotland or the blonde from Galicia, considered one of the best meats in the world. We also offer the mythical Kobe beef. 
Our approach is clear: we respect the products and offer the best possible meat quality to our customers. The selection of our meats is controlled, some of them have the GRTA label.

Our meats come mainly from Switzerland, but also from Spain and Poland, they come from controlled and animal-friendly farms.