Best-ever steaks. To enjoy

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Black-Angus beef is one of the most preferred meats in the world, known for its consistent marbling that imparts great flavor. Black-Angus beef, imported from ecologically pure regions of Australia and the United States, is an integral part of The Steak Houses GOODWIN.

 

We prepare your steaks in a coal furnace from Spain called Josper.

 

 

 

 

GOODWIN recommends 4 cooking stages for steaks:

  • Rare (t 39°- 43°) - cooked outside, red inside, with blood
  • Medium rare (t 43°- 47°) - cooked outside, pink-red inside
  • Medium (t 47°- 50°) - pink inside, the most popular cooking stage
  • Medium well (t 55°- 57°) - almost well done, light pink inside
  • Well done (t > 60°) - GOODWIN does not recommend


GOODWIN’S STEAKS FROM MARBLED BEEF PREPARED IN JOSPER

 AUS/USA 120 DAYS GRAIN-FED CATTLE

(L) - Lactose

(G) - Gluten

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Rib-eye steak 250 g (L)

Rib-eye steak 350 g (L)

Dry Aged 250 g (L)

Cuts from rib section, especially juicy and aromatic.

Recommended cooking stage – Medium.

If you wish to have the meat Medium well stage, we recommend you ask for the most marbled piece of meat.

27.50

32.50

39.00

New York steak 220 g (L)

New York steak 300 g (L)

Dry Aged 250 g (L)

Cuts from Short loin.

Recommended cooking stage – Medium rare.

27.50

32.50

39.00

Filet mignon steak 200 g (L)

Cuts from Tenderloin middle part, the most soft and tasty beef.

Recommended cooking stage – Medium rare.

33.90

XXL-steak

Chateaubriand steak 400 g (L)

Grand-steak from Tenderloin head.

Recommended cooking stage – Medium.

56.00

Cowboy steak 700 g (L)

Cowboy steak is cut from the rib section with the rib bone attached.

Recommended cooking stage – Medium well.


 

 

69.00

T-bone steak 500-1000 g (L)

T-bone steak is a big steak with T-shaped bone.

It consists of two kinds of meat, Tenderloin and thin edge (Striploin).

Recommended cooking stage – Medium.


 

 

9.90

100 g

Porterhouse steak 600-1000 g (L)

A Porterhouse is the "King of the T-Bones". Cut from the short loin area of the beef. A centre "T-Shaped Bone" divides two sides of the steak. On one side is a tenderloin head and the other is a top loin.

Recommended cooking stage – Medium.


 

12.50

100 g


Shortloin steak 400-700 g (L)

Cut from Striploin with bone. Recommended cooking

stage «Medium» AUS/USA.120 days grain-fed cattle.

12.50

100 g


Rack of veal 300 g (L)

Milk veal roasted in the coal furnace.

Recommended cooking stage «Medium well» Italy.

 27.50

Petite Tender steak 300 g (L)

Cut from front shoulder section, especially tender and full

of flavour. Recommended cooking stage «Medium»

Australia. 270 days grain-fed cattle.

 32.50

New York steak 300 g (L)

Cuts from Striploin. Recommended cooking stage

«Medium» Australia. 270 days grain-fed cattle.

 39.00

Kobe «pierrade» 200 g (L)

Grown by special technology, Kobe beef is from Japanese

black bulls breed with highest marbling. Served with hot

stone, so that you could personally cook the beef to your liking.

 89.00

* The weight specified is for raw meat, the weight of the cooked meat depends on the cooking stage your ordered. For more detailed information please ask your waiter.


You can choose the sauce with all the steaks:

  • GOODWIN's sauce 60 g with red wine, berries and honey.
  • Pepper sauce 60 g with cream and fresh pepper (L)
  • Mushroom sauce 60 g with cream and mushrooms (L)
  • Spicy sauce 50 g with herbs and garlic.

First bowl of sauce is free, for every next one + 3.00



MEAT

  

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Babe lamb ribs 400-800 g (L)

Australia/New Zealand. A whole babe lamb, roasted in a charcoal furnace, served with fresh rosemary.

Recommended cooking stage – Medium.

8.50

100 g

GOODWIN’s beef stroganoff 400 g (L)

Made from Black Angus marbled tenderloin, served with creamy mushroom sauce on a cast iron skillet.

23.00

Iberico Secreto 350 g (L)

Highly-marbled cut of pork from behind the shoulder blade

26.90

SEAFOOD DISHES

  

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Salmon steak (L)

(fillet of salmon)

24.50

Tiger-prawns (L)

(with tomato, garlic and herbs)

24.50

Dorada or Seabass grilled on a charcoal furnace

(served with garlic and herbs)

 

26.50

Tuna steak (L)

29.50

White Fish and vegetables en Papillote

(White Fish baked with vegetables

in white wine and oyster sauce)


 29.90

Lobster in “Bisque” Sauce (L)

32.50

Phalanx of King crab baked in truffle sauce (L)

 

49.00

GOODWIN BURGER

  

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XXL Beef burger (L,G)

Burger made of marbled beef with iceberg salad, tomato, red onion and French fries. Ketchup and mayonnaise.

16.90

Possible to order extra toppings:

Cheddar cheese (L), fried egg, fried bacon

One topping

 

1.50

Surf & Turf Burger (L,G)

Classic beef burger with tender Tiger prawns, served

with vegetables and two kinds of cheese, Dorblu and Cheddar.

 22.90

COLD SNACKS

  

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Home marinated herring (G)

(served with toasted dark bread)

12.50

Carpaccio (L)

(made from marbled tenderloin)

14.90

Tuna Carpaccio (L,G)

(served with teriyaki sauce, toasted dark

bread and rocket salad)

 14.90

Salmon gravlax (L,G)

(served with roust sweet peppers)

15.50

Boeuf á la tatar (L,G)

(made from marbled tenderloin)

17.90

Platter of Italian meat

19.90

Selection of cheese (L)

17.90

Jamon Iberico Bellota

32.00

SALADS

  

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Mixed green salad

8.00

Greek salad (L)

11.90

Caesar (L,G)

(with chicken or with prawns)

14.90

GOODWIN salad

(Mixed salad, bresaola with boletus and pumpkin oil)

13.90

 

Niçoise salad

(Classic French salad served with fried tuna,

vegetables and „Niçoise“ sauce)

13.90

Salad with roast beef (L)

(mixed salad with slow dried tomatoes, feta

cheese and tender roast beef)

 14.90

Smoked-Duck breast salad (L,G)

16.90

Caprese (L)

(tomatoes and Buffalo mozzarella)

17.90

WARM SNACKS

  

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Garlic toasts (G)

(served with sweet tomatoes, fried bacon and basil)

10.90

Chicken wings (L,G)

(served with carrot, celery and blue-cheese sauce)

 

12.90

Bar-B-Que ribs (G)

(baby pork ribs glazed in BBQ sauce)

17.90

SOUPS

  

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Reindeer soup

9.90

Traditional salmon soup

(with cream (L) or without cream)

9.90

Creamy mushroom soup (L,G)

9.90

Creamy Lobster Bisque (L,G)

 12.90

SIDE DISHES

  

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Potatoes fried with mushrooms (L)

6.50

Creamy spinach (L)

6.00

Sweet corn grilled in Josper (L)

(served with parmesan cheese)

 6.00

Grilled vegetables

5.00

Mashed potato with Dorblu cheese (L,G)

5.00

Salad of ripe tomatoes with red onion

(served with basil or coriander dressing)

4.00

French fries

4.00

DESSERTS

  

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Ice cream (L) / Sorbet

3.00

Homemade apple tart (L,G)

(served with vanilla ice cream)

9.50

Créme brûlée (L)
(vanilla + pistachio + coffee)

9.50

Hot chocolate fondant (L,G)

(with dark chocolate, served with vanilla ice cream)

9.50

Raspberry soup (L)

(served with vanilla ice cream)


 

 

9.90

New York cheesecake (L,G)

11.90

Red Velvet cake (L,G)

 11.90

American carrot cake (L,G)

12.90

American chocolate cake (L,G)

12.90

GOODWIN’S WINE RECOMMENDATION

  

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White House Wine

Sauvignon Blanc (France)

0,160

0,250

0,500

1,000

8.00

12.00

22.00

40.00

Red House Wine

Tempranillo (Spain)

0,160

0,250

0,500

1,000

8.00

12.00

22.00

40.00

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