Craftsmanship is the core of everything we do here at Gastrogrill Muré. The quality and flavour of our food is due to the craftsmanship at every stage: we respect the work of the meat producer, the meat cutter, the meat grader, the chef and when the final course is served. The food’s journey all the way from Atria farms to your plate is pure craftsmanship and we are proud of it.
Teemu Boman – Chef, Gastrogrill Muré
We are open
Lunch
Monday – Friday: 11.30 – 15.00
Only take away
Muré’s Lunch
Lunch menu
Atria Producers Behind Quality
Here at Muré we want the best parts of Finnish cattle breeding to be in spotlight. The meat we serve is always fresh and local, brought from a farm only a few hundred kilometres away from your plate. (We never use anything frozen from the other side of the world.)
We guarantee that in every dish we serve the meat can be traced back to the farm it came from. We know the producers by name and by face, and the breeding conditions they provide in their farms. We appreciate the farms providing the Finnish style of cattle breeding: clean water and supplying natural feed, as these details guarantee quality, which can be enjoyed by even the most demanding guest in our restaurant. (Finnish beef has also a significantly smaller carbon footprint than cattle elsewhere: our cattle are fed with all-natural grass, never with corn or soy.)
Atria beef was the winner in World Steak Challenge in 2018 and 2019.
Criteria for Selecting Meat
Atria has been a pioneer in tenderising Finnish meat already for decades. In addition to vacuum-tenderised meat, we recommend you try Muré’s dry aged meat as well.
The beef in our restaurant is hand selected from the best meats available, and it is tenderised under carefully supervised conditions. The meat is always evaluated in three criteria: tenderness, marbling and intensity of the flavour. These criteria are our guidelines for a perfect meat dish. When you order your meal, in addition to these three criteria you will also know from which farm this meat comes from. Then, all you have to do is decide the size of the cut as well as the delicious side dish to your meat. We can assure you that when we serve your meat dish it will be complimented with the best side dishes, seasons best vegetables.
Atria beef was the winner in World Steak Challenge in 2018 and 2019.
Honouring Craftsmanship
Craftsmanship is the core of everything we do here at Gastrogrill Muré. The quality and flavour of our food is due to the craftsmanship at every stage: we respect the work of the meat producer, the meat cutter, the meat grader, the chef and when the final course is served. The food’s journey all the way from Atria farms to your plate is pure craftsmanship and we are proud of it.
The World’s Best Meat 2018 and 2019
Finnish beef from Atria has won World Steak Challenge two years in a row. Even if we Finns are normally very modest, this time we are very proud to say that it cannot be a coincidence, but the hard work we have done to achieve these recognitions. Our beef is the best!
Third time’s a charm… It’s nice to finally open our doors to all of you!
The beginning of Gastrogrill Muré has been most interesting. Two times we were close to opening, but because of the coronavirus, we had to wait until June. Now we are welcoming all of you to Gastrogrill Muré to enjoy good food and drink in a pleasant, comfortable and safe setting. We have carefully gone over the national regulations, and Gastrogrill Muré’s actions in our fight together against the coronavirus are as follows:
- A limited number of seats for diners: Based on the number of seats established for our liquor licence (45 diners), the new maximum number for the time being is 33 diners at a time. We won’t be walking around with a tape measure, but we’ll have room for social distancing.
- We basically have tables for two that can be put together as needed to accommodate the size of your party. So, more than two are welcome!
- Food and drink will be served at the tables by the wait staff, except for takeaway orders, which will be given at the counter. Both kitchen and dining area staff will closely be following hygiene regulations in preparing and serving the food.
- The tables have been stripped of their tablecloths, and every table has been given its own individual hand sanitising dispenser. We will disinfect the tables between diners. The menus will also be cleaned after each use.
- Do not come to the restaurant sick! This is about all of our safety. We will be open all summer, so there will be plenty of time to come later.
This is all for you and me, for all of our comfort and safety. We have to take it one day at a time to get to a corona-free world.
Lunch
Tuesday – Friday: 11.30 – 15.00
(Also Take away)
À la carte
Tuesday: 15.00 – 22.30 (kitchen -21.00)
Wednesday – Friday: 15.00 – 23.00 (kitchen -22.00)
Saturday: 14.00 – 23.00 (kitchen -22.00)
Alcoholic beverages served until 22.00
