Enjoying a good steak at the Pedro Bistro Restaurant is a delightful experience, but talking to the grillman Eli, who takes so much pride in his meat, was another delightful experience on it's own.
Working as a butcher for many years, Eli learned and gained a lot of experience and knowledge in the world of "meat ".and  with all his experience, knowledge and  love for meat, he  became to be a proud  chef.
Now, with years of experience behind him, Eli tells us how he "treats" and smokes all of Pedro's meat, explaining the whole process.
"Some of the meats get aged and matured in a vacuum in the refrigerator, while other meats go through the process with no vacuum. The meat is thoroughly checked every morning and every evening, by me personally,

as the timimg of when the beef is at it's perfect prime, is very important.
Eli goes on to tell us, that looking for the best cuts of meat is the most important aspect.
"We get our fresh Ribeye from the Golan Heights,  some of our Ribeye and Beef Fillets from the Uruguain Angus cuts, and Sirloin from Irish cuts. Our main priority here at Pedro's, is to bring only high grade qaulity meat, where the livestock is well fed and healthier, and adds, "I definitely think we are one of the best meat restaurants in Eilat"
So, for all you meat lovers out there, Eli proudly invites you to come and enjoy a great meal at Pedro's.
for reservations call 08 6379504    open 7 days a week
Bon Appetit!!
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