The story
Meat Eaters Steak and Wine, located in Prague’s Staré Město, has earned a 4.7-star rating and a devoted following. Italian owner Daniele runs the kitchen, and creator Braciamiancora declares it an “exceptional fine-dining steakhouse,” highlighting the Filetto di Wagyu Giapponese Kagoshima A5 and Ribeye Steak Danimarca Dry Aged 45 Giorni as standout cuts.
Beyond steak, the menu impresses with creative starters like Caprino con Mandorla e Limone su Gelatina di Acqua Fermentata di Pomodoro and Capesanta con Due Cotture su Purea di Romanesco e Bur Blanc. A tasting-menu approach with dishes such as Brisket con Raviolo e Gelato al Castelmagno and the playful Meringone Gigante con Burro Fermentato Affumicato shows a refined technique that makes every dish memorable. The open kitchen and counter seating reinforce the upscale, modern vibe.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
The Wagyu filet earns raves for its buttery tenderness, while the overall vibe is one of indulgent, carnivorous satisfaction. This is a steakhouse that delivers on its promise of high-quality meat and rich flavors.
“This wagyu filet is incredible — the marbling is insane, the fat level is through the roof. Usually filet is lean, but this one is anything but. The cooking technique is studied and enveloping: it doesn't lose a single drop of blood, all the flavor and juiciness stay inside. The meat is shiny, not opaque or dry. It's so tender you don't even need a knife. I think there's no better way to cook a wagyu filet.”
What creators say
1 creator has covered Meat Eaters Steak and Wine. Most active: Braciamiancora
- Loved
Braciamiancora
Fuori dall'ITALIA ho trovato la BISTECCA PERFETTA · @ 0:25
An exceptional fine-dining steakhouse run by Italian Daniele in Prague, with perfect wagyu and ribeye, creative appetizers, and a refined technique that makes every dish memorable.
Dishes mentioned
Filetto di Wagyu Giapponese Kagoshima A5
This wagyu filet is incredible — the marbling is insane, the fat level is through the roof. Usually filet is lean, but this one is anything but. The cooking technique is studied and enveloping: it doesn't lose a single drop of blood, all the flavor and juiciness stay inside. The meat is shiny, not opaque or dry. It's so tender you don't even need a knife. I think there's no better way to cook a wagyu filet.
Ribeye Steak Danimarca Dry Aged 45 Giorni
This ribeye has a perfect marbling, 45 days dry aged. The cooking is perfect — the color is translucent, not overcooked nor undercooked. The crust is edible and tender, almost identical in texture to the heart of the steak. There's a refined note of aging that comes through beautifully. For cooking and seasoning, this approaches the concept of the perfect steak.
Caprino con Mandorla e Limone su Gelatina di Acqua Fermentata di Pomodoro
This goat cheese with almond and lemon on a fermented tomato water jelly — I didn't expect such a delicate and captivating flavor. There's a particular crunch that Michele gave me. Among the three welcome bites, this was my favorite.
Capesanta con Due Cotture su Purea di Romanesco e Bur Blanc
The scallop has two cooking methods: pan for caramelization and yakitori for smokiness. The most difficult thing is the cooking, and here the color is translucent — perfect, neither overcooked nor undercooked. Very interesting, good. This broccoli circular flavor comes back and forth. I've had something similar in technique and audacity at Barry's, but don't tell him or he'll get a peacock tail.
Midollo d'Osso con Gambero Rosso di Mazara del Vallo
The bone marrow with red shrimp from Mazara del Vallo — the cooking is perfect. The shrimp has a flavor very similar to the marrow, they accompany each other well. It's a pairing that makes total sense. If you come here, order it — it's worth it.