The crust that emerges after the seared steak has been turned over in the mixture and then left in the oven for a good 20 minutes has become finer and finer and now shrouded in legend: “It’s nice to have your own special dish,” says owner Ulli Rosian proudly . “But the quality of the meat is also very important,” adds partner Helmut. Metzger Urban delivers them.
With story & recipe – legendary crust remains a trade secret
