Bon Chop

What to expect

Bon Chop is a premium steakhouse at Vokiečių g. 11 in the Old Town that works on a single, distinctive idea: there's no menu. Instead, passionate, knowledgeable staff walk you to a butcher's display and help you choose your cut and size of ethically raised, grass-fed, free-range beef sourced from leading producers around the world — South America, Australia, Japan and beyond — which is then grilled to your preference. The room is cosy and elegant, set up for a special meal, and the same counter functions as a retail butcher if you'd rather take premium beef home to cook yourself.

Because the offering is built around the display, the selection changes constantly, from Wagyu (including Australian and Japanese varieties) to a perfectly grilled ribeye. The beef tartar is a frequently praised starter, and sides such as grilled vegetables round out a plate, though some diners note side portions can be small. This is a premium experience: prices are high, a separate grilling fee applies on top of the cut you choose, and vegetarian options are very limited. For steak lovers, regulars consistently judge the quality and the concept worth it.