Beef Club by Hasir

The Beef Club by Hasir stands for Dry Aged Beef of the highest quality, an open show kitchen, and more than six decades of meat passion from Berlin's culinary legend Hasir. The steak comes from their in-house aging cabinet and is aged with Himalayan salt.

What’s on the Menu

At Beef Club by Hasir, everything revolves around meat. Before serving, the steaks are aged for weeks in the in-house dry-aging cabinet. Himalayan salt ensures natural aging and a particularly nutty, intense flavor. Highlights on the menu include the Dry Aged Rib-Eye, a U.S. Porterhouse (up to 1,200 grams), a Chateaubriand, and a classic Filet Mignon. Maldon sea salt flakes are also available on the table for guests to season to their liking.

Among the side dishes, the truffled mashed potatoes and Parmesan french fries are particularly impressive. Those who don’t want a steak will also find a vegetarian section with its own dishes on the menu. Additionally, fish and seafood, such as tuna or lobster, are available as alternatives.

History and Location

Behind Beef Club by Hasir is the Berlin culinary family Aygün. It all began in 1984 with the first Hasir restaurant in Kreuzberg. The gastronomic concept of the Beef Grill Club was launched in 2014 as a premium offshoot of the group. Today, there are several locations in the city. The location at Gendarmenmarkt in Mitte is directly within the Titanic Hotel. So, if you want to stroll a bit through Berlin’s most famous square after dinner, you have the best conditions for it. The Konzerthaus and Deutscher Dom are reachable on foot in just a few minutes.