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OUR STEAKS ARE OUR PRIDE!
WE CHOOSE THE BEST MEAT, AS FOR OURSELF
The meat choice carried out by its own meat distribution company. Restaurant owners personally control the quality of the selected meat.
MEAT STORED WITH DRY AGE TECHNOLOGY
By effects of Himalayan salt and the verified temperature conditions, the meat gets a rich taste.
TRUE MEAT COOKING
on grill
Storage in the Dry Age chamber enhances the taste of meat. Completes the process — cooking on the grill on real charcoal, or in the tandoor!
BEST PRESENTATION
on your table
Show-serving is an essential part of the atmosphere! Chef cuts each steak in a unique way and season it directly at the guest’s table.
OUR STEAKS
ARE OUR PRIDE!
WE CHOOSE THE BEST MEAT, AS FOR OURSELF
The meat choice carried out by its own meat distribution company. Restaurant owners personally control the quality of the selected meat.
MEAT STORED WITH DRY AGE TECHNOLOGY
By effects of Himalayan salt and the verified temperature conditions, the meat gets a rich taste.
TRUE MEAT COOKING
ON GRILL
Storage in the Dry Age chamber enhances the taste of meat. Completes the process — cooking on the grill on real charcoal, or in the tandoor!
BEST PRESENTATION
ON YOUR TABLE
Show-serving is an essential part of the atmosphere! Chef cuts each steak in a unique way and season it directly at the guest’s table.
Ideal place for people who love meat, appreciate the high service quality and want to feel like at home.
The stars from the Nusr-Et Steak House came to Russia to become the basis of the meat_coin team — meat scouts, cooks and butchers, who had been working with Nusret Goekce for more than a year.
The meat choice carried out by its own distribution company Mяsoeт.

Every day our meat scouts searching for the best-marbled beef and selected mutton at local farms and in neighboring countries. The restaurant owners personally control the quality of the chosen meat.
The showcase of the restaurant is the Dry Age meat ripening chamber. In addition to the aesthetic function, it performs its intended purpose.

The meat in the chamber ripens within 25−40 days and get an abundant taste by effects of Himalayan salt and the verified temperature conditions.
The owners and ideologists of the restaurant Nodar Uzarashvili and Vladimir Ekkel invited to head the kitchen chef Mehmet Chalyshkan, a hereditary butcher from Istanbul.
Authentic interior, brutal concept, hospitality, and unsurpassed quality of meat! Open kitchen and show presentation from Turkish chefs who masterfully own their craft!
THE RESTARAUNT
THE INTERIOR
The interior creates a unique atmosphere for guests: restrained, comfortable with a strong spirit! The basis of decorative solutions are textures and natural materials. The restaurant has three halls.
THE FIRST HALL
In the first hall is a shop where you can pick a raw steak from the Dry Age chamber and pack it. There are also traditional Turkish desserts and spices.
THE SECOND HALL
It built around the main dominant — open kitchen with barbecue. Guests can watch the entire cooking process right here! The exterior of the kitchen made of natural materials: embossed granite, wood, glass, and metal.
THE SECOND HALL
It furnished with round tables, each of which can comfortably accommodate up to 5 guests and large rectangular tables for eight seats.
THIRD HALL
Includes a barroom and comfortable tables for four persons.
THE THIRD HALL
Includes a bar, comfortable tables for four persons, and a large communal table for twelve persons, with a concrete table-top with original steel patterns.
Left
Right
THE FIRST HALL
In the first hall is a shop where you can pick a raw steak from the Dry Age chamber and pack it. There are also traditional Turkish desserts and spices.
THE SECOND HALL
It built around the main dominant — open kitchen with barbecue. Guests can watch the entire cooking process right here! The exterior of the kitchen made of natural materials: embossed granite, wood, glass, and metal.
THE SECOND HALL
It furnished with round tables, each of which can comfortably accommodate up to 5 guests and large rectangular tables for eight seats.
THE THIRD HALL
Includes a barroom and comfortable tables for four persons.
THE THIRD HALL
Includes a bar, comfortable little tables for four persons, and a large communal table for twelve persons, with a concrete table-top with original steel patterns.
Left
Right
THE FIRST HALL
In the first hall is a shop where you can pick a raw steak from the Dry Age chamber and pack it. There are also traditional Turkish desserts and spices.
THE SECOND HALL
It built around the main dominant — open kitchen with barbecue. Guests can watch the entire cooking process right here!
THE SECOND HALL
The kitchen finished with natural materials: embossed granite, wood, glass, and metal.
THE SECOND HALL
It furnished with round tables, each of which can comfortably accommodate up to 5 guests and large rectangular tables for eight seats.
THE THIRD HALL
Includes a bar, comfortable little tables for four persons, and a large communal table for twelve persons, with a concrete table-top with original steel patterns.
The theme of metal was realized in perforated steel sheets with a pattern. South sand, sun, wind, and salt — in plastered, like sandy, walls, and salt blocks. The stone represented in clinker brick and granite blocks. Warmth and comfort — in the accents of wooden textures and furniture.

meat_coin is a "place of comfortable rest," here considerable attention is paid to the product and its proper cooking.
THE BUTCHER SHOP
The meat_coin shop always has the meat of the highest categories — choice, top choice, and prime. Products are processed at our production facility in St. Petersburg.

All flesh meets USDA marbling standards.
CONTACTS
+7 812 418 28 28

St. Petersburg,
Rubinstein st., 4

Share your impressions
on tripadviser
CONTACTS
+7 812 418 28 28

St. Petersburg,
Rubinstein st., 4
Share your impressions
on tripadviser