La prima Smokehouse in Sardegna, specializzati nell’originale BBQ americano. Grandi ta- gli di carne come Brisket, Beef Ribs, Pulled Pork, Pork Ribs, cotti a bassa temperatura nel nostro Smoker Americano fino a 12h ed affumicati con legni aromatici a seconda della carne e della ricetta. Inoltre Steak House di alta qualità con frol- latura “Dry Age”! Le lombate di manzo riposano, nella nostra cella specializzata, minimo 30 giorni, per garantire sapore intenso, grazie alla perdita dell’acqua in eccesso, e una morbidezza unica alla carne, grazie al rilassamento delle fibre. Birra Americana, Rum, Whisky e Burbon e golosissime torte per chiudere in bellezza.
The first Smokehouse in Sardinia, specialized in the original American BBQ. Large cuts of meat like Brisket, Beef Ribs, Pulled Pork, Pork Ribs, cooked in our American smoker at low temperature, up to 12h and smoked with aromatic wood depen- ding on the meat and the recipe. It is also a high quality Steakhouse that offers dry aged meat. In order to ensure intense flavour thanks to the loss of excess water and to give a unique softness to the meat thanks to the relaxation of the fibers, the sirloin beef rests in our specialized cell at least 30 days. To end in style we also offer American Beer, Rum, Whiskey and Burbon tasty cakes.


