Beefbar is celebrating its 20th anniversary

Boldness and relaxed elegance

Founded in Monaco in 2005 by Riccardo Giraudi, Beefbar has revolutionised the global culinary scene by reinventing the steakhouse experience. Far removed from formality and rigid tradition, the concept has established a modern, accessible, cosmopolitan and hedonistic vision of dining. Over the past 20 years, the brand has become a benchmark for meat lovers, with locations from Paris to Dubai, Hong Kong to New York, whilst never losing its Monegasque soul. Beefbar is a place to experience, as much as to savour, the embodiment of effortless luxury Born in Monte-Carlo.

In 2005, in Monaco, Riccardo Giraudi opened his first restaurant with the aim of sharing his passion for beef and his exclusive selections with the clients of his import-export company, Giraudi Meats. Word of mouth soon spread. The restaurant attracted an eclectic clientele—elegant yet unpretentious—curious about this new vision of dining.

By breaking the rules of fine dining, Riccardo Giraudi brought about a quiet revolution. The white tablecloths disappeared; the focus shifted from Michelin stars to innovation; music curated by a fashion show sound designer took centre stage; and conviviality replaced formality. He has created a place where meat becomes an ingredient of emotion and inspiration to be shared.

Reinventing meat

Since its inception, Beefbar has celebrated meat in the same way an artisan celebrates his craft. Over time, Riccardo Giraudi has built up a network of exceptional breeders in Japan, Australia and the United States, selecting each animal with the precision of a master craftsman. He was one of the first in Europe to talk about sashi, marbling or texture at a time when the culture of beef remained rudimentary, based solely on the shape of the carcass.

Under the guidance of executive chef Thierry Paludetto, a former member of Robuchon’s team and a long-standing collaborator since the early years, this philosophy is brought to life on the plate. Here, the world’s finest meats are elevated by precision cooking, sauces and spices that have become cult classics, and pairings of rare accuracy where iconic street food recipes sit alongside Kobe beef and caviar.

Over the years, the duo has also evolved the menu towards a more mindful approach, valuing the whole animal and exploring lesser-known, less prestigious cuts. 

Monaco, creative hub

Monaco remains the anchor, the laboratory and the beating heart of the group. It is where everything begins and where everything is reinvented. Twice a year, Riccardo Giraudi and Thierry Paludetto devise new culinary collections, true seasonal capsules blending local inspirations, flavours from around the world and technical innovations. These creations then travel across the network’s venues, each adapting them to its own culture and pace.

At Beefbar, it’s all about precision. Simplicity becomes an art, sharing a ritual. The service is attentive yet informal; the music, the scent and the lighting combine to create a cosy, joyful, sensual atmosphere. This unpretentious elegance has captivated the world. 

Twenty years after opening in Monaco, Beefbar has become a global icon of contemporary luxury. With a presence in over fifteen destinations – Paris, London, Dubai, Hong Kong, Saint-Tropez, Mykonos, New York, Doha, Malta and many more – the brand continues to captivate both major capitals and holiday destinations. Each new opening is conceived as a local immersion. The design draws inspiration from the surrounding architecture, the menu engages with local recipes, yet the spirit remains unchanged: a cosmopolitan establishment with a Monegasque heart, where elegance meets a relaxed atmosphere.