Our story
Born of fire
Restos began with a simple obsession: what happens when you give a great cut of beef time, then fire, and nothing else.
01
One herd
All of our beef comes from a single grass-fed herd in the Scottish Borders, raised slowly and graded by hand.
02
Our chamber
A Himalayan salt chamber at 2°C, where every cut ages between 35 and 60 days before it reaches the grill.
03
Live fire
No gas, no shortcuts. Oak for flavour, binchotan for heat — a hearth that is lit at noon and tended until close.
Head chef
“The fire tells you when the steak is ready. My job is to listen — and to stay out of its way.”
Daniel Arce — Head Chef & Founder
Use Template for Free