45ºC to 60ºC are the temperature limits of a good steak.
Blue Rare 45°C
Barely grilled steak with the thinnest of crusts. A blue rare steak takes a little less than two minutes to cook, and timing is a matter of the utmost precision in this case. A choice of connoisseurs.
Juicy steak with a distinct red-colored stripe in the middle. It takes just a little more time on the grill for a slab of meat to get rare. Highly esteemed by the meat-loving crowd.
Medium Rare 55°C
A little more time on the grill, and that scarlet stripe inside the steak turns pink, and the red juice stops oozing. A choice of someone who’s heading in the right direction, but is not quite there yet.
The pink tones in the meat are gone, and the juice loses color. Works for those who exclude underdone foods from their diet. We respect this choice.
Every choice is the right choice
The art of doneness is our passion, but the menu at 45º/60º is not limited by steaks. We offer a solid range of mouth-watering dishes with meat, fish and seafood, and a good deal of vegetarian options, of course.
Classic and alternative recipes with a set of dry-aged gourmet options.
From burgers to home-made pelmeni, from meatballs to foie-gras.
Fish & Seafood
Salmon and halibut steaks, dishes with dorado, shrimps, mussels and other sorts of seafood.
Light and wholesome salads, fresh soups, pasta, and poultry.
Vladimir is a seasoned master with an array of great restaurants behind his back, including Krab House, Adriatico, Sun Set, Sun Rise, Shokolad, Tetry, and Bouchon.
Dry Age Cabinet
A treasure for true meat lovers. In this chamber we process meat to enhance its natural taste. It’s achieved with specific air circulation, precise temperature of 0,+2ºC and humidity of 80-85%.
We believe that every little thing matters in a true gastronomic experience. That is why we have done our best to create a truly memorable atmosphere here at «45º/60º», with all the details aligned — from interiors to dinnerware, from the staff to the light works. Come over and see it for yourself!