Germany · City guide
Dry-age butchers in the Kieze and a busy steakhouse scene. 8 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
High-profile steakhouse on the Spree near Friedrichstraße station, open since 2007 and known for dry-aged beef from German, Irish, US and Japanese sources and a deep…
Steakhouse
Riverside steakhouse next to the Berliner Ensemble that breaks down whole cattle in its own cutting kitchen and ages selected cuts in an in-house dry ager before…
Steakhouse
New York-style steakhouse in a vaulted cellar focusing on US Prime beef cooked on a Montague grill at very high heat, with a large whisky selection.
Steakhouse
Steakhouse and bar at Alexanderplatz styled as a supper club, serving premium US-style steaks alongside cocktails.
Steakhouse
Steakhouse offshoot of the long-running Berlin Turkish restaurant group Hasir, dry-aging its beef in-house and seasoning with salt and pepper only; the group runs…
Steakhouse
Argentine steakhouse near Alexanderplatz that has grilled steaks on lava stone for over 25 years.
Steakhouse
Hotel steakhouse at Potsdamer Platz modelled on New York steakhouse tradition, with a focus on grilled cuts; it reopened after a full renovation in autumn 2025.
Steakhouse
Argentine-style steakhouse on Wilhelmstraße grilling beef over lava stone in a warm, casual setting with moderate prices.
Cook at home
Butcher & supplier
Glass-fronted craft butcher in Markthalle Neun that buys whole animals from partner farms and ages beef loins in visible cabinets, sometimes for 12 weeks or more.
Butcher & supplier
Premium butcher run by two master butcher brothers, with a glass dry-ageing room where beef is aged on the bone for at least six weeks.
Butcher & supplier
Traditional butcher and sausage maker certified as a Neuland partner for higher-welfare meat and described as Germany's first fully gluten-free butcher; run by trained…
Butcher & supplier
Neighbourhood butcher in Charlottenburg, a Neuland member since 1994, that processes whole and half animals fresh rather than freezing stock.
Local tips
Often labeled simply Dry Aged with the aging time, commonly 28 to 45 days.
Many steakhouses use high-heat infrared broilers that sear at around 800 °C.
Argentine and Uruguayan beef has a long history in German steakhouse chains.