40-day wet-aged beef striploin (300 g)
35 €Potato pavé, mushroom cream, port jus
At Mosso in Klaipėda Old Town, steak is a reason to come, not a side note: 40-day wet-aged beef striploin (300 g), 30-day wet-aged beef tenderloin (200 g), 30-day dry-aged pork loin and an aged beef burger. Served with potato pavé, mushroom cream and port jus – Wednesday to Sunday, in the historic Michaelson warehouses on the bank of the Danė.
- Ageing
- 30–40 days
- Steaks
- Striploin 300 g, tenderloin 200 g
- Where
- Žvejų g. 18A, Old Town
- When
- Wed–Sun
Steaks and meat
30-day wet-aged beef tenderloin (200 g)
46 €Potato pavé, mushroom cream, port jus
30-day dry-aged pork loin
25 €Celeriac and parsnip purée, roasted kale, pickled apple, toasted hazelnuts, port jus
30-day aged beef burger
17 €Caramelised onions, smoked cheddar, jalapeños, pickled cucumbers, citrus mayonnaise, house BBQ sauce
Prices from today’s menu. The full menu is on the menu page.
Why aged beef is different
Wet ageing (40 and 30 days)
The meat matures vacuum-sealed in its own juices. Natural enzymes tenderise the fibres, so the steak becomes more tender and juicy while keeping a clean beef flavour.
Dry ageing (pork, 30 days)
The meat matures in the open air at controlled humidity. It loses some moisture and the flavour becomes more concentrated and deeper, with nutty notes.
How to have it cooked
Tell your waiter how you like it, from rare to well done. For aged beef, medium-rare is the most common recommendation.
Before the steak
Aged beef tartare
17 €Cumin mayonnaise, Lithuanian-grown shiitake mushrooms, potato straws
Beef cheek doughnuts
13,5 €Parsley mayonnaise, kale crisp, hollandaise
On the side
Potato pavé
12 €Horseradish sour cream, fermented garlic mayonnaise, pickled apple, spring onions
Fries with truffle oil
9 €Smoked cheddar and truffle mayonnaise, Parmigiano Reggiano, truffle dust
French fries
6 €Fresh salad bowl
6,5 €Apple vinaigrette
Steak, wine and old warehouse walls
Steak is best without hurry: thick 18th–19th-century warehouse walls, candlelight and a glass of red – your waiter will suggest what goes with your choice.
Coming as a larger group or with business partners? Book online or send an enquiry and we will suggest a dinner for the whole table.
Frequently asked questions
Where can I get a good steak in Klaipėda?
Mosso in Klaipėda Old Town (Žvejų g. 18A) serves a 40-day aged beef striploin (300 g) and a 30-day aged beef tenderloin (200 g) with potato pavé, mushroom cream and port jus.
How much is a steak at Mosso?
Current prices are on this page and on the menu; they come straight from the restaurant’s system.
What is the difference between striploin and tenderloin?
Tenderloin is the most tender, leaner cut. Striploin has a strip of fat and a bolder, richer flavour.
Are there options for people who do not eat meat?
Yes, the menu has vegetarian mains – for example glazed aubergine and švilpikai potato dumplings.
Do I need to book?
For Friday and Saturday evenings we recommend booking online – confirmation is instant.
