GOODMAN is the place for the meat lovers. We confess that we are in love with meat here. Both the people who cook it and the people who eat it enjoy it. And not only them, this is also true for those who deliver our meat and those who serve it. Be it a waiter or a cook or anybody else working at GOODMAN, the first thing in the job is becoming a meat professional. That’s because meat doesn’t tolerate amateurs. We know everything about steaks: where and which young bulls were reared for them and how, the way our meat has been prepared and transported, the manner steaks are best cooked and served. We love guests coming to GOODMAN. One of the joys of having mastered an art is sharing it with people, communicating knowledge and experience. We don’t show off to our guests, we don’t try to attract them with jazzy dish names or cowboy decorations, we don’t tell fancy stories about our cuisine. We do it the grown-up way. We respect our guests and share the best with them, that is our steaks.

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