Beefbar celebrates its 20th anniversary

Daring and casual elegance

Born in Monaco in 2005 from the intuition of Riccardo Giraudi, Beefbar has shaken up the global culinary scene by reinventing the codes of the steak house. Far from formalism and rigid tradition, the concept has imposed a modern, accessible, cosmopolitan and hedonistic vision of dining. In 20 years, the brand has become a benchmark for meat, present from Paris to Dubai, from Hong Kong to New York, without ever losing its Monegasque soul. Beefbar is a place to live, as much as to enjoy, the embodiment of effortless luxury Born in Monte-Carlo.

In 2005, in Monaco, Riccardo Giraudi opened his first restaurant with the ambition of sharing his passion for beef and his exclusive selections with his customers from his import-export company Giraudi Meats. It didn't take long for word of mouth to spread. The restaurant attracted an eclectic, elegant but unpretentious clientele, curious about this new vision of the restaurant trade.

By breaking the codes of gastronomy, Riccardo Giraudi imposed a silent revolution. The white tablecloths disappear, the race is no longer to the stars but to the new, music produced by a fashion show sound designer arrives, conviviality replaces solemnity. He has designed a place where meat becomes an ingredient of emotion and inspiration to be shared.

Reinventing meat

From the outset, Beefbar has celebrated meat like a craftsman celebrates his craft. Over the years, Riccardo Giraudi has developed a network of exceptional breeders in Japan, Australia and the United States, selecting each animal with the precision of a goldsmith. He was one of the first in Europe to talk about sashi, marbling and texture, at a time when beef culture was still very basic, based on the shape of the carcass.

Under the direction of executive chef Thierry Paludetto, a former member of Robuchon's team and a fellow traveller since the early years, this philosophy is embodied on the plate. Here, the best meats in the world are sublimated by meticulous cooking, sauces and spices that have become cult favourites, and combinations of rare precision where iconic street food recipes rub shoulders with Kobe meat and caviar.

Over the years, the duo have also developed a more conscious approach to the menu, valuing the animal in its entirety and exploring secondary, less noble and lesser-known cuts.

Monaco, the creative matrix

Monaco remains the anchor, the laboratory and the beating heart of the group. It's where everything begins and everything is reinvented. Twice a year, Riccardo Giraudi and Thierry Paludetto come up with new culinary collections, veritable seasonal capsules combining local inspiration, world flavours and technical innovation. These creations then travel around the network, each one adapted to its own culture and rhythm.

At Beefbar, it's all about getting it right. Simplicity becomes an art, sharing a ritual. The service is attentive but informal, and the music, smell and lighting create a hushed, happy and sensual atmosphere. This uninhibited elegance has seduced the whole world.

Twenty years after opening in Monaco, Beefbar has become a global icon of contemporary luxury. Present in more than fifteen destinations - Paris, London, Dubai, Hong Kong, Saint-Tropez, Mykonos New York, Doha, Malta and many others - the brand continues to win over major capitals and holiday destinations alike. Each opening is conceived as a local immersion. The design is inspired by the surrounding architecture, the menu is a dialogue with local recipes, but the spirit remains unchanged: a cosmopolitan home in the heart of Monaco, where elegance meets relaxation.