The ox T-bone at the Eku Inn in Nuremberg, Germany, is naturally sourced from cattle raised in grasslands and pastures in Ireland. The restaurant has been in business for more than 50 years. (Matthew M. Burke/Stars and Stripes)
The German city of Nuremberg is famous for its diminutive bratwurst seared over beechwood, but there are other esteemed carnivorous options in the historic old city.
Eku Inn has been serving prime cuts to residents and tourists alike for 50 years. They offer steaks from top beef exporters as well as selections like lamb, bison and ox.
I was aching to try some of the rarer offerings when I went to the Eku Inn for a couple of dinners in early March. The restaurant is in the city center, less than a mile south of the Imperial Castle. The Jakobsmarkt parking garage is just 600 feet away.
The Eku Inn in Nuremberg, Germany, has been serving steaks in the historic old city for over 50 years. (Matthew M. Burke/Stars and Stripes)
On my first trip, I was seated at a bar straight from the 1970s. I feared the food might be dated as well, though the dining area had a more modern feel.
The Eku Inn stakes its reputation on quality sourcing. The ownership says the bison is free-range from pastures in Alberta, Canada. The ox from Ireland is ethically sourced from grasslands and pastures, and the black Aberdeen Angus from Argentina comes from either the pampas grasslands or the country’s remote midwest.
I ordered a hefeweizen beer and asked if I could try a bison filet. They had sold out prior to my arrival; we were off to a bad start.
Instead, I asked for an ox T-bone from Ireland, which cost 10.50 euros per 100 grams. The waitress informed me they had only one left, and it was a hefty 500 grams (18 ounces), though the bone accounted for 20% of that weight.
The steak arrived a perfect medium, with the right amount of seasoning, a sublime crispy char on top and tiny slivers of fat on the margins. It was accompanied by a heap of herb butter on the side.
Juice ran out as I cut into the meat. It was one of the best steaks I’ve ever had.
The Eku Inn's black Aberdeen Angus filet mignon is sourced from Argentina. A 7-ounce portion costs about 28 euros. (Matthew M. Burke/Stars and Stripes)
The Eku Inn's garlic bread is served with copious amounts of garlic and butter. (Matthew M. Burke/Stars and Stripes)
A side of corn on the cob with celery salt was average, tasting somewhere between fresh and frozen.
On my next trip to Eku Inn, I ordered 200 grams (7 ounces) of black Argentine Aberdeen Angus filet mignon, cooked medium.
The filet was tender and succulent. It was a slightly undercooked medium rare, but it was so tasty that I didn’t mind. The flavor of some accompanying garlic bread was right, though I prefer it crispier.
Eku Inn offers an array of cuts, combination plates and toppings like the Rustica, a beef filet skewer topped with fried onions. The salads and sides ranging from escargot to shrimp cocktail.
They also have a children’s menu, desserts and a large selection of beer, wine and spirits.
Overall, I’d recommend Eku Inn to any weary traveler looking for an alternative in the land of brats.
Carnivores looking for an alternative to the famed bratwurst of Nuremberg, Germany, have an array of choices at the Eku Inn, a steakhouse serving cuts of several types of meat. (Matthew M. Burke/Stars and Stripes)
Eku Inn
