Steak house · Sopot
Piroman
You pick the cut from the glass case. We cook it the way you like it.
- 4.7★average of 1,557 Google reviews
- 2018World Steak Challenge diplomas hang above the case
- 1 kgoven-roasted tomahawk — the biggest cut in the case
01 — The case
First you look.
Then you choose.
By the bar stands a glass case of meat: Alpine beef, dry-aged cuts, wagyu. Point at the one you want, the cook weighs it and puts it in the oven. Sides and sauces are ordered separately.
- 1
Pick your cut
Fillet, rib eye, T-bone, tomahawk — each with weight and price.
- 2
Say how you like it
From rare to well done. A quick guide below.
- 3
Add sides
Oven-roasted cauliflower, beans with Comté, Piroman’s fries and béarnaise.
Doneness
How do you like it?
Warm red-pink centre. The rib eye classic.
Approximate core temperature. Your waiter will advise on the specific cut.
03 — On the table
A table at Piroman
04 — Visit
Where Sopot meets Gdańsk
al. Niepodległości 684, 81-853 Sopot. Corner of Reja street, right by the “S” bus loop. Eat in or take away.
Closed
Opening hours
- Mondayclosed
- Tuesdayclosed
- Wednesday13:00–21:00
- Thursday13:00–21:00
- Friday13:00–22:00
- Saturday12:00–22:00
- Sunday12:00–20:00
Bookings and takeaway orders by phone.
