Grilled Ribeye Steaks: Locanda Solagna’s new taste ritual.

In our restaurant, set in the quiet village of Vas, a new offering has been introduced for meat lovers: grilled ribeye steaks. A selection of fine cuts, cooked with precision and mastery, to offer an intense and genuine gastronomic experience.

We have chosen to enrich our menu with a section entirely dedicated to this great classic—an invitation to rediscover the pleasure of meat in its purest form, in the welcoming and high-quality setting that distinguishes us.

Cooking That Enhances Meat in Every Detail
Grilling is an art, capable of transforming a simple cut of meat into a memorable dish. Direct heat seals in the juices, creating a flavorful outer crust that perfectly protects the tender, succulent interior rich in aroma.

In our restaurant, each ribeye steak is grilled to order on high-temperature professional grills, to guarantee even caramelization and precise control over doneness. The result? Meat that maintains its full identity, with full flavor and irresistible texture.

A Permanent Selection of Excellent Meats
For this new service, we have chosen three very high-quality options, selected for their organoleptic characteristics, marbling, and tenderness. Each ribeye is carefully aged and served with seasonal sides.

Baltic Heifer: tenderness that conquers
When we talk about heifer, we are not referring to a breed, but to a classification indicating a young female bovine (between 15 and 24 months) that has never calved. This detail already tells us about naturally tender meat, with fine marbling and a full yet delicate flavor.

Coming from the fertile Baltic plains, the heifer is raised in temperate environments with a diet based on wild herbs and local cereals. The absence of stress and the animal’s young age guarantee lean but juicy and flavorful meat, with a perfect balance between fiber and fat. Its flavor is round, elegant, with a natural sweetness that makes it ideal even for the most delicate palates.

Poland’s Red & White: Rustic Nature and Intensity
Red & White meat takes its name from the red and white mottled bovine breed raised in Poland. It is meat that combines a bold aromatic profile and balanced marbling, making it perfect for grilling.

The cattle of our Red & White range are raised in natural pastures, with a diet based on forage enriched with sugar beets, which gives the meat a sweet and lingering note.

Red & White stands out for its intense, rustic flavor, with hints of grass and hay. It is perfect for cuts grilled over medium-high heat to enhance the juiciness and crispness of the outer fat.

Finnish Sashi is one of the most awarded meats in the world, often called the “European Wagyu” for its extraordinary marbling. The term sashi comes from Japanese and means fat infiltration: a feature that gives the meat incomparable tenderness and flavor.

Sashi cattle are raised in Finland, in open pastures where the cold climate stimulates the production of intramuscular fat, while a grass- and hay-based diet ensures optimal animal welfare.

The result is buttery, tender meat with a deep flavor. Elegant, with a texture that melts in the mouth, it is perfect for fast and precise cooking, such as on a high flame grill. Recommended for those seeking a superior gastronomic experience, with no compromises.