In brief. At Waves, the dry-aged meat is displayed in the Maturmeat® cabinet in the dining room—you choose the ageing process—and cooked in the Josper, the closed charcoal oven. T-bone, rib-eye, tomahawk and striploin of heifer, with the origin stated cut by cut. Dinner from 19:00, on Lungomare Caboto in Gaeta.
You choose the maturation time
At the back of the room is the maturation cabinet Maturmeat®, cash. Inside, the cuts are each resting at a different stage: from a few weeks to several months.
It's not a piece of furniture. It means that dry-ageing is not a decision made in the kitchen and communicated to the table: you choose by looking, and those who want a sweeter meat and those who want a more intense one order two different things from the same cabinet.
The Josper is not a grill
It is a closed charcoal oven. The chamber retains the heat and reaches temperatures that an open grill cannot match: a crust forms immediately and the inside does not have time to dry out.
Cook it in the Josper just the beef. Fish and vegetables are cooked differently, because an oven that does just one thing does it better.
The sources, cut by cut
It is the part that almost nobody declares, and the one worth being precise about.
- T-bone — United States, Spain, Germany
- Tomahawk Croatia
- Ribeye steak — Bavarian, Spanish Black Angus, Sashi
- Heifer sirloin Italy
Different origins produce different cuts of meat: this isn’t a ranking, it’s a matter of choice. Those who want the marbling of a Sashi and those looking for the leaner cut of an Italian Scottona aren’t looking for the same thing.
How to choose the cut
The T-bone It holds together two meats in one single piece: the fillet on one side, the sirloin on the other. It is the cut to be shared between two.
The tomahawk It is the long-bone ribeye: visually striking, but above all a cut that the bone protects during cooking. The ribeye steak It’s the most balanced cut – the one to go for if you’re not sure what to choose. The Scottona sirloin It is the leanest of the four, with a more delicate flavour.
If you’re still in any doubt, just have a look: the wardrobe’s right there, so you can choose the item in person, not from a catalogue.
Not everyone at the table wants meat
It is the most common situation, and it is the reason why at Waves the two kitchens truly coexist. The catch of the day arrives every morning from’Formia auction and we work with the same care as the meat: raw dishes, low-temperature cooking, the touch of Raffaele Lenti.
And the wine list is impressive over five hundred labels, from southern Lazio wines to champagnes: with a rib eye aged for three months, the pairing is not a detail.
When to come
Waves works at dinner, from 19:00, on Lungomare Giovanni Caboto in Gaeta, with free parking out front. It’s best to specify large portions when booking. For a group dinner, there’s a dedicated page for private events.
Frequently asked questions
What meat do they serve at Waves?
T-bone, ribeye, tomahawk and heifer striploin, with the origins stated cut by cut: United States, Spain and Germany for the T-bone, Croatia for the tomahawk, Bavaria, Spanish Black Angus and Sashi for the ribeye, Italy for the heifer.
What is a Josper oven?
A closed charcoal oven: it reaches temperatures that an open grill cannot touch, immediately forms a crust and leaves the inside just right.
Can you choose the maturation period?
Yes. The Maturmeat® cabinet is on display in the dining room and the cuts rest at different maturation points, ranging from a few weeks to several months.
Can fish also be cooked on the embers?
No. Only beef goes on the Josper: fish and vegetables are cooked differently.
Can you have meat and fish in the same meal?
Yes, and it is the most common request. The catch of the day from the Formia auction and Josper-cooked meat share the same menu.
How much does a shareable cut weigh?
Large cuts like the tomahawk and T-bone are shared between two or more people: it is advisable to mention this when booking.
What time is dinner?
Dinner service starts at 7 pm.
Is there parking?
Yes, in front of the venue: free, with more than fifty spaces.
