"It also depends on the size," FRANK'S CEO Klaus Piber thought. Since then there is only "FRANK'S Riesenburger": 220g Faschiertes from finest fillet sections of the New Zealand beef, which is only by explicit wish well-done.

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Klaus Piber took up the idea of "Dry Aged Beef" most intensively and had his own maturity chamber installed in the foyer of his Viennese restaurant FRANK'S ...

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The FRANK'S at the Schwedenplatz in Vienna has long been known as an uncomplicated place for steak, pizza and more than decent wines ...

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Klaus Piber has chosen a 10-square-meter maturation chamber for his American-style restaurant FRANK'S am Laurenzerberg, ...

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The Viennese restaurateur Klaus Piber has spent four years in the perfect steak ...

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