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Our chef Gábor Papp is responsible for the high quality meals.

We add 10 % service fee to your final bill!

 

STEAKS FROM ANGUS CATTLE

Rib-Eye Steak

200g: 4390.-Ft 320g: 6990.-Ft 480g: 10490.-Ft

The most tasteful part of the sirloin, the American steak-eaters’ favourite, and deservedly so.

N.Y. Strip

200g: 4390.-Ft 320g: 6990.-Ft 480g: 10490.-Ft

An excellent cut of sirloin with a full flavor.

Sirloin Steak

200g: 4390.-Ft 320g: 6990.-Ft 480g: 10490.-Ft

A lean and juicy slice of sirloin with a thin fat layer

Rump-Steak

200g: 3300.-Ft 320g: 5290.-Ft 480g: 7920.-Ft

Rump steak cuts

American beef ribs 350g:5990.-Ft

T-Bone Steak 550g:10490.-Ft

The T-Bone combines two steaks in one - a flavorful New York Strip on one side of the “T” and a tender Filet on the other

Porterhouse Steak /min 900g/ 10g:230.-Ft

This generous porterhouse steak includes two of your favorite steaks, the entire sirloin strip and the tenderloin filet

La Pampa Steak 550g:10900.-Ft

Picture a beautifully marbled ribeye steak which fit for a king

PREPARATION

  • Blue
  • Rare - red in the middle
  • Medium-rare
  • Medium - roasted for a longer time, pink in the middle
  • Medium-well
  • Well done - cooked all the way through
  • Butterfly

 

Origin of the Angus cattle

It dates back to the time of Christopher Columbus, when Spanish Longhorn cattle were shipped across the Atlantic Ocean to the „New World”. As time went by the South American herds were interbred with English Hereford and Scottish Aberdeen Angus stocks which are famous for their resistance and high-quality meat. Most of these meat cattle are bred in the Pampas region of Argentina, also referred to as the pantry of South America. These animals are kept in the open air all year around. This ensures the exquisite taste and tenderness of the Argentine steaks served by our house.

 

 
La Pampa steakhouse
21 Bajcsy-Zsilinszky Street,
Budapest (6th District – 1065)
Reservation
  Phone: +36 (1) 354 1444
Fax: +36 (1) 301 00 13
E-mail: info@lapampa.hu
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