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T-bone and Cowboy Steak from Rubia Gallega

The RUBIA GALLEGA is the purest breed of the Vaca Gallega (since it is not crossed with other breeds) and is originally from Galicia, a region located in northern Spain, overlooking the ocean.

It is recognized by its red-brown coat, from which it takes the name of “rubia” which in Spanish means “blonde” and can reach a weight ranging from 600 to 800 kg.

The rusticity of the breed and the unique environment of Galicia, with its lush pastures and clean air, contribute to the high quality of the meat, considered the best in the world according to the documentary “Steak (R)evolution”

The meat is deep red in colour, has a good marbling and the characteristic yellow fat bark which, when cooked with the right degree of cooking, gives it a rich and enveloping flavor for the palate.

Those who are lucky enough to taste it appreciate all its characteristics : the intense and buttery taste, the unique aroma.

For an unforgettable carnivorous experience, you will savor it at its best thanks to the two cuts on the bone, rib and Florentine, and with a dry-aged maturation of 60 days.

Cowboy Steak of Rubia Gallega – Dry aging 60 days

approximately 1 kg   € 105

T-bone of Rubia Gallega – Dry aging 60 days

approximately 1 kg   € 105


Pork Belly Tacos

Two crispy tacos with caramelised pork belly, marinated red cabbage and tzatziki sauce. €12

Piemontese Beef  Tongue

Beef tongue, cooked at low temperature served with green sauce, spicy sauce, bagnacauda and sweet and sour onion. €12

Wagyu Slider

Two japanese wagyu sliders with beer and mustard cheddar, onion and yellow tomatoes sauce. €20

Cured meat and cheese platter

Smoked duck breast, Prosciutto Toscano ham, Lardo di Colonnata lard, Pecorino cheese, saffron Cacciotta cheese, Burrata cheese, served with fried pastry. €16

Marrow Bones

Roasted beef shank marrow with thyme, accompanied by croutons of black bread and candied pumpkin. €11

Beef pie with Barolo

Pie with Barolo beef stew in puff pastry on Parmesan fondue. €13


Fillet Tartare

Raw beef with egg cream, Taggiasca olives, fried caper and chopped pistachios. €20

Orange Moon

Raw beef with citrus fruits, stracciatella cream, fried tapioca and mustard dressing. €13


Raw beef with chicory in citronette, anchovy cream. €13

Viro Special

Raw beef with capers, chives and Worcester sauce, served with low temperature pasteurized egg yolk, Gorgonzola cream and white chocolate. €15

Tris of Tartare

Tastings of our Tartare:
Viro Special – Orange Moon – Romana. €16


“La Scottona”

Dry Aging 6 weeks

The term “scottona” indicates the young female of the bovine aged between 18 and 24 months. Scottona meat is one of the most valuable because of its tenderness and marbling.

The flavor is soft, its meat is succulent and tasty and is red in color with a moderate marbling.

“Vecchia Viro”

Dry Aging 8 weeks

Our “premium” selection of old English cow. The cattle are raised in the green and luxuriant territories of the West Midlands and raised on pasture, up to an age of 5-7 years.

The flavor is “beefy”, decisive and intense, it presents itself to the eye of a dark red color with an important marbling.

Cowboy Steaks

The cut in bone known as “costata”, which presents the highest degree of marbling of the loin. The fat of the meat melts during cooking, bringing out the best aromas and flavors. It is the favorite steak of true carnivores!


approximately 1 kg. – 1.6 kg. 60 / kg


approximately 1 kg. – 1.6 kg. 80 / kg


The classic Florentine cut, obtained from the loin and which includes the part of the tenderloin and the sirloin, separated by the T-shaped bone, from which it takes the name of T-Bone in Anglo-Saxon countries. It must be cut very thick so that it can “stand” on its own.

T-BONE Scottona

approximately 1 kg. – 1.6 kg. 55 / kg

T-BONE Vecchia Viro

approximately 1 kg. – 1.6 kg. 75 / kg


New York Strip

This boneless cut, coming from the loin, is the ideal compromise between flavor and tenderness. The name derives from the legendary Delmonico restaurant in New York (open since 1837) which had this sirloin cut among its flagship dishes.


approximately 300 g. 24


approximately 300 g. 34



The name of the cut comes from “rib” and “eye”, in fact the circular shape of the back muscle resembles an eye surrounded by the spinal muscle and separated by fat infiltrations.

RIBEYE Scottona

approximately 300 g. 25

RIBEYE Vecchia Viro

approximately 300 g. 35

Add a Marrow Bone to your steak.

Baked beef shank marrow with thyme, which you can enjoy on the side or spread on the steak for an explosive taste experience. €3,5



It comes from a muscle which is almost never exercised by the cattle, hence this cut is incredibly tender. It is a very lean cut, that is why we suggest a rare cooking and to accompany it with one of our home-made sauces.
ca 220 g   €25

Black Angus Ireland Filet

Grilled beef fillet. Coming from the green and luxuriant pastures of the “emerald” island, the Irish Black Angus has a “grass meat”: low fat, extremely soft and juicy, with a strong taste, inclined to sweet.
ca 220 g.   €32

Gorgonzola Filet

Grilled beef tenderloin with Gorgonzola cheese sauce, onion jam and including a side of thyme potato spheres.
ca 220 g   €30


Typical cut of South American tradition, equivalent to a rump cap steak. It has a distinctive thick layer of fat on one side and a strong and unique flavor.
ca 300 g     €23


A typical cut in Argentina, equivalent to a Skirt Steak, it is a thin, long cut of beef from the diaphragm muscles of the cow. It has an intense beefy flavor, and it should be cooked medium-rare for the most tender texture.

Served with green sauce, spicy sauce, marinated red cabbage, “friggitelli” peppers and fried pastry.
ca 400 g     €29

Black Angus USA New York Strip

American Premium Black Angus. Angus is the most popular beef breed in the world and the meat is of the finest, very tender and flavored.
ca 300 g     €34

Wagyu Ribeye

Wagyu literally means “Japanese cow”, and it is believed by many to be the best meat in the world. From the Japanese Black breed comes a meat incredibly tender with an extreme marbling.
ca 120 g     €60

Tomahawk “Dry-Aged”

The shape of this cut of the rib, with the rib bone attached, recalls the American Indian war ax, from which it takes its name. A true carnivore should eventually “clean” the bone in bites!

ca 1 kg. – 1.6 kg. € 70 / kg



Viro Selection Tasting

This platter includes our choice of 3 cuts from our specialties: Ribeye “Heifer Selection” (250 g), New York Strip “Heifer Selection” (250 g), and Picanha (250 g).

Served with your choice of two sides and one sauce.
Recommended for 2 people.
ca 750 g     €56

New York Tasting

Sirloins tasting plate: New York Strip “Heifer Selection” (250 g), New York Strip Black Angus USA (300 g), New York Strip “Old Cow Selection” (150 g).

Served with your choice of two sides and one sauce.
Recommended for 2 people.
ca 700 g     €68

Deluxe Tasting

Ribeye tasting plate, simply the best: Ribeye “Heifer Selection” (250 g), Ribeye “Old Cow Selection” (300 g), Wagyu Ribeye (120 g).

Served with your choice of two sides and one sauce.
Recommended for 2 people.
ca 670 g     €100



Our burgers are made with Selezione Viro meat with Dry Aging maturation

Pulled Beef Burger

Selected Viro strips of beef, smoked and cooked at low temperature, with coleslaw and barbecue sauce. Served with french fries*. €19

Old School Cheeseburger

Old Viro Selection beef burger with cheddar, bacon, gherkins and homemade ketchup sauce. Served with french fries *. € 19
(*) the asterisk denotes that the product may have originally been frozen.



FRENCH FRIES (*) rustic “dipper” cut. €5,50

BAKED POTATOES with rosemary. €5,50

Puntarelle SALAD, with citronette. €5

Sweet and sour PEPPERS with pine nuts, raisins and basil. €5,50


COLESLAW USA style coleslaw. €5


Green sauce based on parsley. € 3

Gorgonzola cheese based sauce. € 3

Hot sauce with onion, peppers and fresh chilli. € 3

Barbecue Sauce with Kentucky Bourbon. € 3

Tasting of our sauces: Green sauce – Blue Cheese – Spicy – Bourbon BBQ. € 5



We conclude on a sweet note with homemade desserts …

Dark chocolate and walnut cake, served with caramel sauce. € 5,5

Panna Cotta
Panna cotta with peaches, with thyme crumble. € 5,5

Mascarpone cream, with coffee biscuit cream and chocolate crumble. € 7

El Mojito
Soft and fresh spoon semifreddo, made with lime and mint, served with cream and rum cream. € 6

Passion Cheesecake
Delicate cheesecake with cheese, accompanied by maracuja coulis. € 7

Bull balls
Pistachio semifreddo, wrapped in cocoa, based on currant coulis, dark chocolate creamy and cocoa crumble, garnished with spikes of whipped white chocolate ganache, sandblasted pistachios and currants. € 9


Passito di Pantelleria Zighidi DOP

Made with Zibibbo grape from Pantelleria Island. Wide and intense aroma, full and soft flavour of raisin, candied fruit and dried figs. €4,5

Vin Santo “Castello di Brolio” DOC + Tuscan Cantucci

Made with Malvasia 90%, Trebbiano 5%, Sangiovese 5% grapes, aged seven years in oak barrels. Served with Tuscan Cantucci biscuits. €7,5



Absolut / Skyy   €4,5
Grey Goose / Belvedere   €6,5


Gordon’s / Bombay / Tanqueray   €4,5
Gin Mare / Hendrick’s   €6,5
Monkey 47   €8
+ Tonic   €3


Havana Club 7 Años / Diplomatico Riserva   €5
Zacapa 23   €7,5


Jack Daniel’s / Jameson   €4,5
Oban 14yrs/ Laphroaig 10yrs/ Lagavulin 16yrs/ Wild Turkey 81proof   €7
Nikka   €8,5

Brandy & Cognac

Martell VS / Courvoisier   €4,5
Remy Martin VSOP   €6,5


Poli Dry (dry) / Poli Smooth (smooth) / Grappa di Amarone   €4
Riserva Sibona (barrique) / Dic’otto Lune (barrique)    €4,5


Montenegro / Jagermeister / Del Capo / Fernet Branca / Branca Menta / Ramazzotti / Averna / Cynar / Lucano / Braulio   €3,5


Mirto Rosso / Animanera / Limoncello / Baileys / Disaronno   €4



Natural water 75 cl  €2,5

Sparkling water 75 cl   €2,5

Bottled drinks (non-alcoholic) 33 cl  €3

Cover charged per person   €2,5