Meat is the main passion of Mons Pius
Meat is what guests have been coming to Mons Pius for since 2010. The restaurant’s butchers, led by the chef, are constantly exploring new ways to work with meat, using modern technologies and equipment to create the perfect product.
At Mons Pius, meat is dry-aged in special chambers for anywhere from 40 to 365 days. It is then cooked in charcoal ovens at the ideal temperature. We know you will be impressed, because Mons Pius is the embodiment of our love and respect for meat!
The Mons Pius meat restaurant opened in 2010. The name Mons Pius comes from Latin and means “mountain of grace.” This was the name of the former Armenian bank in the building where our restaurant was established. The bank existed for 300 years, until 1939, and it was very important for us to preserve some of its original elements almost unchanged, including the wooden beams, epitaphs, and Rosen’s stained-glass window.
