One of my favorite things as a foodie and traveler is to find new and exciting places that provide interesting dishes that I have never had before. My family and I discovered a hidden gem during a recent trip to Västerås, which resulted in an outstanding dinner experience.
U-TURN
Actually, we were on the way to Älvkarleby when I searched online for a Halal Steakhouse. Then I just so happened to come across the Turkish eatery Elma Steakhouse in Västerås. We made a U-turn and headed in the opposite direction, toward Västerås.
It was fantastic to find free parking available immediately outside the restaurant.
As soon as we entered, we were greeted by the friendly staff and are shown to a spot with a sofa and enough space for 5 people. a beautiful, spacious dining space with clean, comfortable sofas and tidy eating areas that had both a classic and modern aesthetic.
DRY AGED MEAT
The meat counter, which also had Dry Aged meat hanging there, was on the opposite side of the dining area, next to the cash register.
We asked the server what they suggested, and he said that the most well-liked dish was New York Steak, and that you should also try Dry aged Kuzu Kafes, the 25-day-tenderized meat. So we made the decision to follow the advice.
Freshly baked warm bread with butter and non-alcoholic cocktail drinks were served prior to the dinner being served. Drinks with extremely lovely decorations are a great way to beat the heat.
When the dinner finally arrived, it was a spinach and mushroom stew with their signature creamy sauce paired with the salad we had ordered.
SHOWTIME
Then the show for today came. One man arrives carrying a knife, while the other bears a wooden plank of meat. There was an entire show as well as food being provided. A man obtains a bowl and adds liquid to it to produce vapors.
Our table is filled with a cloud of white steam as the second man, Yousef, begins chopping the meat and displaying the juicy bits. He neatly arranged the steak on the plank board, added the final finishing touch of salt flakes, and it was ready to eat.
It was a new experience for me as I had never heard of dry aged meat. I was not familiar with its process. But Yousef, the "Meat Guy," told us that dry-aging is a process by which large cuts of beef are hung at a certain temperature for several weeks to several months. It's a process that not only helps the steak to develop flavor, but also makes it completely tender and the giblets come off the bone easily. The meat becomes so soft that it takes no effort to chew. I was fascinated by his expertise and eager to taste the Dry Age Kuzu Kafes tenderized meat that he recommended.
It was truly an unforgettable experience to savor the juicy and tender meat that had been prepared with such care and precision. I was impressed with the dedication and attention to detail that the Elma Steakhouse team put into their food and service. It's no wonder that they have become such a popular spot for foodies in Västerås.
Just the way they serve the food was an experience, the children were completely amazed by the performance. Incredibly talented, professional and super nice staff who came and asked if we wanted anything and if the food was good.
Sandra Elma really deserves accolades for the interior design and branding of the restaurant.
Finally we met Hosnut Elma. he started this restaurant with his wife Sandra and his brother Serdar Elma.
Discovering the Elma Steakhouse in Västerås was a delightful experience
From the warm welcome to the amazing food and service, the Elma Steakhouse team went above and beyond to make the dinner experience truly memorable. The dry-aged meat, the showmanship of the "Meat Guy," and the attention to detail in every aspect of the dining experience were all noteworthy. We were thoroughly impressed and fascinated by the process and the passion behind the food and the service. It's evident that Elma Steakhouse is a hidden gem in Västerås that deserves recognition and a visit. Overall, it was a successful U-turn that led to a fantastic dining experience.
Disclaimer
As I mentioned in my intro, from the last 2 decades I have been active on social media, google mapping and reviews, youtube and thatsup. I will share my own past interesting content from these channels, but all my upcoming content I will share on hive.blog first.