Meat Atelier in Dusseldorf

In addition to the Maranello, another new concept, the MEAT Atelier, has moved into the Zurheide market on Berliner Allee. But actually it's not a new concept at all, but a facelift and culinary fine-tuning for the Premium Beef Bar. Sebastian Lege, whom many of you probably know from various TV formats on ZDF, ProSieben or KabelEins, is responsible for this. He has often accompanied me competently on my tour through Düsseldorf and revealed one or two insider tips in the city. In the MEAT Atelier, he would like to expand the usual extensive range of first-class steaks with appealing, corresponding meat dishes. Not only are there new cuts of Mangalica pork on the menu, for example the incredibly hot ribs in St. Louis style, but also delicacies such as oxtail soup, American filet or half a chicken from KIKOK. Also new is a series of events at which Sebastian and head chef Marcell Karpatzki will present a different meat specialty every month and then prepare a complete menu for the guests. At the start of the series in October there was once the full spectrum and so the meat fans were spoiled with 12 courses across the board from the categories poultry, beef and pork. I think there will be no boredom in the future.

Have been coming with pleasure and regularly since the opening. Unfortunately, the “new” female team force in the Beef Bar attracted negative attention. In the meantime, your politeness leaves a lot to be desired. Hope that something will change in the future. Quality of the food and a pleasant atmosphere go hand in hand.

The food was very tasty and delicious! We ordered three different types of steaks and all were great and great. The staff are kind and polite and they cook food in front of the customers. I recommend this restaurant and its delicious steaks.👌👍😋😋

Not good at all! NOT RECOMMENDABLE!!! I was there for the second time tonight, very disappointing! We ordered our steak, Wagyu burger and steak baguette; Everything was not good at all! - steak not bad; but I expected more for 30 euros steak! - Wagyu burger / steak baguette were worst! They forgot about salad! Usually you don't get bread at the beginning! Very rude staff; so unmotivated! NO GOOD EXPERIENCE!

Because of the many recommendations we went to the Premium Beef Bar for the first time today. We really enjoyed it! The steak was very well fried and flavorful. In addition, there was first a bread with great spices and then a very tasty salad. The view of the open kitchen is also really interesting. Overall great place to eat steak!

5 stars are still too bad! I have never been served as good meat as today in the Premium Beef Bar! It was the purest pleasure! It was cooked to perfection and each piece was a treat! Also the side dish was impeccable and a culinary delight! The service was great! It was questioned exactly how I would like to have my meat and my side dish! It was a relaxed and very accommodating and pleasant atmosphere. I Also among the staff seemed to be a good mood. From today, the premium beef bar will be placed On my place 1 in Beef! Thanks a lot for this

We recommend! We eat here at least 1-2x a week and are always very satisfied. The service could be a bit friendlier and courteous, all in all but great.

Can't understand the previous entry either. Great goods prepared by a very competent head chef Marcell Karpatzki. Questions are always welcome and will be answered professionally.

So I can't understand what it says ... !!! I have been a regular customer at Zurheide and the grill team for 8 years, led by Mr. Karpatzki, and have never been disappointed. The service is always nice, friendly and competent when it comes to advice on meat and wine. I myself am a restaurateur with heart and soul and would be happy if I always had such employees next to me. The pictures say everything ... simply sensational and again at any time ... !!!

First of all, I am pleased that I no longer have to go out to Reisholz anymore, but that there is now a branch in the city of Düsseldorf. I also think it's great that an entrepreneur dares to take such a step and, as a customer, I'm generally happy about the large selection and the many restaurants. BUT: the kitchen performance is sometimes a disaster I find it very irritating that in such a perfect ambience the kitchen performance does not even begin to match the claim. We were guests in the "Premium Beef Bar" and what we had to experience in terms of preparation there was simply an imposition. Meat is served in the three-digit € range, but the result was among the worst I've ever seen in a steak house. The product was fine (with some air upwards), but the cooking completely destroyed it. Frying a piece of meat completely dry on one side and at the same time leaving it raw on the other side so that it is still at refrigerator temperature is a great art in its own way (see pictures). Serving this completely ruined piece of meat does not necessarily indicate an understanding of quality. The corresponding complaint was ignored, so that I then paid quickly due to the time pressure I had. A detailed discussion with a cook in front of the assembled team was of little use to me, even if, in my view, this course should never have been calculated. I had taken the time to watch the preparation and in my view the problem lies primarily in the process: Basically putting a steak in the flames and then throwing it in the warming drawer at 76 ° C (!) Without measuring the core temperature cannot lead to a good, reproducible result. Then placing the cut (!) Meat with butter in the top heat grill makes things even worse than better. There are many ways to prepare a perfect steak, but this is certainly not one of them. So you ruin the best piece of meat, as you can see from the result. While I was waiting for the meal, I looked at the other plates on the pass and unfortunately they didn't look much better (luckily, the guests were quite uncritical). Of course every cook can fail a course, but then you shouldn't send it. In this case, it is not just about the cook or a single course, but more about the cooking process, which obviously cannot deliver good results. The fact that the side dishes were maximally mediocre and the service also (albeit friendly) is a side note. Normally I would have ticked off the visit as annoying tuition, but in this case the error is obviously in the system, so the next guest should be spared this experience. The new "Gourmet Restaurant Setzkasten" is still miles away from its claim of "star cuisine". I went back to Zurheide afterwards but unfortunately there was no response either. Mistakes can happen, but then at least I expect good service to solve it. Unfortunately, this is currently not the case in the restaurants of the new Zurheide market in the Crown.