Often forgotten when dining out on beef tartare – you have to invest a large amount of trust in a chef when they’re serving you up raw pile of meat. After talking tartare with Peter, the head chef at Heuer, we’d trust him with our life…or as our hairdresser (they also require a bunch of trust). The beef tartare being served up at Heuer sticks relatively to the classic traditions of the dish, except t the gleaming 3-minute cooked egg yolk nestles into a creamy avacodo paste on top of the round meat slab. The meat is quality stuff, we’re assured – ‘sourced by young Austrian cows from a family-business of a butcher who still kill their pigs and cattle weekly out in the lovely country-side (a fact we could have lived without, but may be interesting for some of you tartare tyrants. Packed into the beefy goodness are capers, lemon zest, olive oil, pickles, salt, pepper and fermented tomatoes. Nothing surprising there, but the taste certainly is – beef-ba-ba-boom tartare. The salted butter is served at the right temparature for easy spreading and the toast…well, it’s toast.
Heuer also boasts one of the finest outside dining areas in the city where to enjoy your tartare.
Plus: stay for drinks after your tartar, the drinks are pretty damn good.
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