Stratagliata Tuscany - Ribeye in its most elegant form.

Ribeye, sous vide, string.

Carefully selected ribeye cut is tied with string and cooked using sous vide technique – slowly, in vacuum, at perfect temperature. Result? Incredible juiciness, precise texture and flavor that stays. After that follows final searing for that recognizable crust, then comes the final act…

Before you – cutting the string.
The waiter cuts the string in front of you. Strips of meat slowly open, releasing aroma and light steam. It's a moment of silence, concentration and anticipation. Because when served like this – everything else becomes secondary.