Meat. Fire.
Precision.

The Aurelius restaurant in Pljevlja. A steakhouse with the soul of home cooking — no shortcuts, no compromise.

Dry-aged rib eye: 45 days of ageing

Dry-aged rib eye · day 1 of 45

45 days of patience. One perfect cut.

The beef ages in a cold room until it gains a depth of flavour nothing else can replace. Then it goes to the fire — and to your table.

Carved in front of you.

The ritual at the table

I
Ageing
The rib eye rests for 45 days. The lamb shoulder cooks sous-vide for 24 hours in its own juices.
II
Fire
Short and fierce — until a crust forms and the inside stays juicy.
III
The cut
We carve and debone at your table and finish with cold-pressed extra virgin olive oil. Nothing more.

From the Aurelius kitchen

Lamb shoulder, 24 hoursSous-vide, roasted, deboned in front of the guests
Roast suckling pigCrackling, roast potatoes
Fusilli al forno della NonnaChicken, vegetables, gorgonzola, grana padano, kashkaval

Aurelius steak saladRocket, lettuce, olives, tomato, Grana Padano, beef tenderloin

Wine & bar

Red with the rib eye, white with the salad, something stronger to finish. Ask us — a recommendation comes with every dish.

✦

For the rib eye or the lamb shoulder at the table, let us know a day ahead — so everything is ready when you arrive.

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