Jacob's

The story

Jacob’s Steakhouse in Nandrin: Josper Cooking and Award-Winning Cuts

The Josper technique and kitchen philosophy

Jacob’s in Nandrin operates as a dedicated steakhouse where the Josper oven defines every plate. The flameless charcoal chamber cooks meats at controlled temperatures while smoking them with grapevine wood. This two-phase method prevents drying and locks in natural juices without relying on open flames. Established in 2014, the kitchen applies this exact discipline across its entire menu.

Standout plates and seasonal selections

Guests choose their cut from a rotating display of Black Angus Prime beef, including a 340 gram rib eye or a 220 gram filet pur. The staff presents the raw portion before cooking so diners can select their preferred temperature and sauce pairing. House-made accompaniments range from béarnaise to roasted mushroom butter, alongside double fried chips cooked in beef fat. Seasonal offerings like tempura black tiger scampi and Iberico Bellota ham round out the steakhouse classics.

Dining room and recognition

The dining space maintains a quietly refined atmosphere with subdued lighting and a recently expanded terrace for warmer months. Professional waitstaff guide guests through an extensive wine list designed to pair with protein heavy plates. Rich desserts such as the vanilla panna cotta and chocolate fondant provide a structured finish. This steady commitment to ingredient quality earned a Gault & Millau score of thirteen points for 2026. Critics specifically highlighted the balanced seasoning of the poultry croquettes and the precise execution of the seafood tempura.