With a name like Beefzavod (zavod translates from Russian as factory), you can pretty much know what to expect: meat, meat and more meat. But it’s not just your average steak house. The man behind the project is Maxim Torganov, a studious pupil of Dario Cecchini, the Tuscan butcher that preaches the “nose to nail” ethical approach to animals. No part of the animals goes to waste, so expect to see things like beef tongue carpaccio on the menu. It is worth mentioning that most restaurants are unable to offer dry aged steaks, but Beefzavod do. The interior is executed in a chic grunge fashion, as is so fashionable these days.