Restaurant 'Steakhouse Meat & Wine', Odessa Based in 1998

November 16 at the «Steakhouse» was held the final of traditional holiday of the Tuscan cuisine. The main prize of the festival was trip to the Italy for two people with visiting the wineries Livio Felluga и Zamo.

From 7 to 30 March in the restaurant «Steakhouse. Meat and wine» will be held Spring Festival. Within three weeks, a restaurant will please  guests with dishes from the very young meat combined with the fresh taste of light wines.

The first Spring Festival in the restaurant «Steakhouse» went in 2006 and in 4 years has become a good tradition of the restaurant. Feel with every cell burst of energy, seething blood! Do you feel? It is came the spring — time for change, daring deeds and bright colors. Seethe together with the spring and Steakhouse!

Since October 29 to November 19 in the Odessa restaurant "Steakhouse. Meat and Wine "will take place traditional holiday Tuscan cuisine« Festa di Cucina Toscana ». This year new chef "Steakhouse" Regan Begshou (Australia) has prepared the special Tuscan menu for guests of the restaurant.

First Feast Tuscan cuisine in the restaurant "Steakhouse" was held in 2004 and novadays became a good tradition of the restaurant. After all, Tuscan cuisine more than any other Italian regional cuisine, striving to preserve the essence of each product. Despite the fact that this simple rustic cuisine using local products, cuisine of Tuscany is strong in the nuances of flavors and subtleties of flavor.

Mass media representatives began their gastronomic journey with a visiting Odessa market Privoz, where the chef of the restaurant "Steakhouse. Meat and wine "Ivan Salnikov dedicated them to the subtleties of choice of meat and fish. Then the journalists visited the cookery school «Meat & Wine», where together with students of the school self-cooked meat right in the heart of the restaurant - an open grill kitchen.

In June 2009 the school «Meat&Wine» will open the faculty of Odessa cuisine and child faculty «Milk&Cheese». All the lessons are conducted by the leading chefs of Odessa.

In new semester the school  «Meat&Wine» is consist from three faculties. These are faculty «Meat&Wine» which already became the classical one (the professor Ivan Slinko) and also new faculties «Odessica» and «Milk&Cheese».

The faculty «Odessica» will be devoted to the extensive, delicious and at last time forgotten undeservedly subject of Odessa cuisine. The professors of the faculty Konstantin Rossoshenko and Ruslan Boyko will revive the recipes of the dishes which made Odessa the culinary capital of Ukraine.

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