Localization pin Kraków, ul. Bocheńska 7
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Slow Food Gault & Milau Polska Michelin gude 2015
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About Ed

Ed Red was the first steakhouse in Poland to mature meat using the dry aging technique. We champion the flavour of Polish beef and we work only with the best local farmers.

We are proud to be awarded by Slow Food Polska and Gault & Millau.

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Ed Red started with our love to meat and our love to honest food. Our cuisine is based on the best local product and we follow the “from nose to tail” philosophy. Apart from the fine cuts we use a lot of offal and we cure our own meats.



Our speciality are Polish beef steaks and what makes us different is the way we age them.

Dry aging method is about keeping selected cuts of beef for 40 days in specially designed cabinets. Thanks to that our steaks have concentrated, natural flavor. Dry aged beef is marked in our menu with a symbol


The second technique we use involves tightly covering the meat with a thick layer of beef fat and aging it in cold rooms for 30 days. These steaks are distinguished by excellent texture and depth of taste. We marked them in the menu with a symbol