Some of our meat specialties include Argentinian black Angus rib eye and Australian wagyu rib eye, Kahoshima striploin, and French-style rack of veal. It was crucial to us that our guests can try some of the most renowned premium meats from across the world, in addition to the exquisite dishes we prepared.
Perfecting the world-famous technique of dry-aging meat in the service of extreme hedonism and the preparation of delicacies is a top priority for the Bottega restaurant.
You may now pair any of our delicious dishes with a glass of wine from our extensive list of over 60 different labels.