Meat & Greet – our Team
Our head chef Nils Carstensen's most important ingredient is his efficient team. Add to this their passion, expertise and attentiveness – and a pinch of warmth that refines each visit to THEO's.
THEO´S Prime Beef Restaurant
Hamburg's steak restaurant
THEO'S was inspired by New York's sophisticated steakhouses and is a must-visit destination for everyone who appreciates excellent steaks. The ambience is as tasteful as the meat is flavoursome. Our Prime USDA Beef comes from cattle raised on pastures in Nebraska. It is grilled in our authentic Southbend oven at exactly 800°C – precisely to your preferences. From the pasture to the attentive service, THEO'S is a well-done passion for hospitality.
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When the time is ripe, our steaks are, too
THEO'S first-class prime beef comes from the world's best cattle herds. Our Angus and other beef steaks are dry-aged for 40 days. This meat ripening process in special dry-ageing chambers makes the beef particularly tender and aromatic. Our high temperature oven brings out the typical meat flavours to perfection, and the caramelisation that is a result of the high cooking temperature gives our dry-aged steaks their unparalleled crust. It is the fine details that make our THEO'S the favourite haunt of genuine steak gourmets.
Welcome
Welcome
Your host: Levent Tarhan
"The Fischereihafen Restaurant shaped me. The EAST-Hamburg helped me to evolve. The Weißes Haus took me further, and Eugen Block has made me what I am today." The experience, passion and humbleness of your host Mr Tarhan couldn't be summarised more succinctly.
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