The restaurant operates in a steakhouse format and offers its guests classic and alternative local meat steaks. The restaurant also uses fresh vegetables and greens, supplied by local farms.

The restaurant specializes in cooking pork, beef, rabbit, venison, chicken, fish and seafood in a Josper charcoal oven, as well as in its own smokehouse and with low temperature sous-vide. The restaurant makes homemade butter and ricotta cheese.