Zum Goldenen Kalb

Michael Luo a month ago

It was an exceptional dining experience. We (my family) had dinner there and it was amazing. I had a medium cooked ribeye steak to myself, by taste it was delicious, especially the fatty bit but the lean was also very nice, very tender in general. However it was very expensive though. The rest of my family shared a bigger ribeye with bone which they told me they found very nice. I tried it but still thought mine was better. A word of caution, if U go to the dry aging cabinet it can be very expensive. It was a very interesting experience the staff telling and explaining to us the different meats available in the cabinet though. We also had three sides: tomato salad, potato gratin and fries. We all really liked the potato gratin. The tomato salad was ok, the fries were not that interesting and were a bit boring though.

repsol965 3 months ago

Walking past this restaurant every day convinced us to finally try it. I understand the intention to position yourselves as a high‑end steakhouse, but if that’s the goal, the execution needs to match the ambition. We specifically wanted to start with a “normal” cut from the grill before moving on to an aged selection. Unfortunately, it was disappointing. A plain white plate with a ribeye placed in the center: good quality meat, but an average cooking style. No flavor from the grill, one steak cooked correctly, the other clearly overcooked — apparently this is the chef’s idea of “medium,” and you’re expected to accept it. We were ready to spend whatever necessary for a great steak, but after this ribeye we simply ended the dinner and left. 59 euros for a steak served like this is hard to justify. A shame, because we were genuinely looking forward to the experience. It seems that unless you go straight for the aged cuts in the cabinets, the rest is treated as average.

Eli Sahna 5 months ago

To mine and my family opinion the steaks we ordered were really bad. We are a family of 4. Traveling around the world all the time. We really like meat so we know our way around steakhouse. We all ordered a fillet cut. All of us left most of it in our plate (which is a rare thing for us).

LM Media DACH - Official 3 years ago

Good as it should be. Definitely the only New York Steakhouse in Munich. Perfect advice on all aspects of meat. Patient staff. Unfortunately, the original version of US Dry Aged is not allowed in Germany. (See Wolfgangs or Peter Luger in NYC/Brooklyn). Nevertheless…..visit!

Michael Hutab 3 years ago

Great and super friendly service combined with superb food. Fantastic dry aged steak and very tender Iberico Pork Rips were on our menu today. The evening started however with a tuna tatar and a wild caught big shrimp. The food was accompanied by a nice Spanish Rioja and Gin Basil Smashes.