Beef’Ør

The story

Beef’Ør Lausanne: Modern Steakhouse & Josper Grill Excellence

The Kitchen and the Grill

Beef’Ør in Lausanne operates as a modern steakhouse where chef Mathieu Bruno oversees every service. Master butchers import premium selections from around the world, giving the culinary team precise control over each cut. The Josper grill sits at the center of the operation, delivering a unique heat that blends open flame smoking with steady oven temperatures. This technique preserves the natural juices while adding a subtle layer of wood smoke to the meat.

Signature Cuts and Global Flavors

The meat-centric cooking moves between straightforward cuts and inventive cross-cultural combinations. Guests often request the sliced Rubia Gallega beef, which relies on precise grilling to showcase its marbling. Others turn to the Wagyu filling wrapped inside delicate gyoza and finished with a tangy miso reduction. A richer choice layers the protein with cheddar cream, Pimientos de Padrón, and teriyaki glaze inside a toasted bun.

Space and Terrace

The dining room follows a modern rustic aesthetic, featuring clean lines and warm materials that keep the focus squarely on the meal. A highly frequented terrace sits above the main floor, operating daily to accommodate afternoon drinks and early evening gatherings. The wine cellar pairs closely with the steakhouse cuisine, offering selections that balance richness without overwhelming the palate. That same appreciation drives the restaurant’s continued growth, with locations now established in Sion and another planned for Geneva.