{"id":6876,"date":"2026-06-08T13:44:28","date_gmt":"2026-06-08T13:44:28","guid":{"rendered":"https:\/\/www.wavesgaeta.it\/?p=6876"},"modified":"2026-08-06T22:43:37","modified_gmt":"2026-08-06T22:43:37","slug":"steak-restaurant-in-gaeta-prime-cuts","status":"publish","type":"post","link":"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/","title":{"rendered":"Steakhouse in Gaeta: Maturmeat, Josper and declared provenance"},"content":{"rendered":"<section class=\"l-section wpb_row height_auto\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column us_custom_4caa2d86\"><div class=\"wpb_wrapper\"><p><strong>In brief.<\/strong> At Waves, the dry-aged meat is displayed in the Maturmeat\u00ae cabinet in the dining room\u2014you choose the ageing process\u2014and 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.<\/p>\n<\/div><\/div><div class=\"w-separator size_custom\" style=\"height:6rem\"><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Contents\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#La_frollatura_la_scegli_tu\" >You choose the maturation time<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Il_Josper_non_e_una_griglia\" >The Josper is not a grill<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Le_provenienze_taglio_per_taglio\" >The sources, cut by cut<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Come_scegliere_il_taglio\" >How to choose the cut<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Al_tavolo_non_tutti_vogliono_la_carne\" >Not everyone at the table wants meat<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Quando_venire\" >When to come<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Domande_frequenti\" >Frequently asked questions<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Che_carne_si_mangia_da_Waves\" >What meat do they serve at Waves?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Che_cose_il_forno_Josper\" >What is a Josper oven?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Si_puo_scegliere_la_frollatura\" >Can you choose the maturation period?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Sulla_brace_si_cuoce_anche_il_pesce\" >Can fish also be cooked on the embers?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Si_puo_avere_carne_e_pesce_nella_stessa_cena\" >Can you have meat and fish in the same meal?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Quanto_pesa_un_taglio_da_condividere\" >How much does a shareable cut weigh?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#A_che_ora_si_cena\" >What time is dinner?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Ce_parcheggio\" >Is there parking?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.wavesgaeta.it\/en\/ristorante-di-carne-a-gaeta-tagli-pregiati\/#Approfondisci\" >Tell me more<\/a><\/li><\/ul><\/nav><\/div>\n<h2 id=\"maturmeat\"><span class=\"ez-toc-section\" id=\"La_frollatura_la_scegli_tu\"><\/span>You choose the maturation time<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-caption alignnone\" style=\"max-width:560px;margin:2.5rem auto;\"><img decoding=\"async\" width=\"683\" height=\"1024\" class=\"wp-image-6983\" src=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-683x1024.jpg\" alt=\"Maturmeat ageing cabinet on show in the dining room at Waves Ristorante, Gaeta\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:4px;\" srcset=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-683x1024.jpg 683w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-200x300.jpg 200w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-8x12.jpg 8w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-1024x1536.jpg 1024w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-133x200.jpg 133w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/WAVES-GAETA-MATURMEAT-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-caption-text\" style=\"font-size:0.9rem;opacity:0.75;margin-top:0.6rem;\">The Maturmeat\u00ae curing cabinet, on display in the dining room.<\/figcaption><\/figure>\n<p>At the back of the room is the maturation cabinet <strong>Maturmeat\u00ae<\/strong>, cash. Inside, the cuts are each resting at a different stage: from a few weeks to several months.<\/p>\n<p>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.<\/p>\n<h2 id=\"josper\"><span class=\"ez-toc-section\" id=\"Il_Josper_non_e_una_griglia\"><\/span>The Josper is not a grill<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-caption alignnone\" style=\"max-width:560px;margin:2.5rem auto;\"><img decoding=\"async\" width=\"683\" height=\"1024\" class=\"wp-image-6991\" src=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-683x1024.jpg\" alt=\"Croatian tomahawk steak cooking inside the Josper charcoal oven\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:4px;\" srcset=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-683x1024.jpg 683w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-200x300.jpg 200w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-8x12.jpg 8w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-1024x1536.jpg 1024w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-133x200.jpg 133w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/P1136722-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-caption-text\" style=\"font-size:0.9rem;opacity:0.75;margin-top:0.6rem;\">Tomahawk cooking inside a Josper charcoal oven.<\/figcaption><\/figure>\n<p>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.<\/p>\n<p>Cook it in the Josper <strong>just the beef<\/strong>. Fish and vegetables are cooked differently, because an oven that does just one thing does it better.<\/p>\n<h2 id=\"provenienze\"><span class=\"ez-toc-section\" id=\"Le_provenienze_taglio_per_taglio\"><\/span>The sources, cut by cut<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-caption alignnone\" style=\"max-width:560px;margin:2.5rem auto;\"><img decoding=\"async\" width=\"683\" height=\"1024\" class=\"wp-image-6950\" src=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-683x1024.jpg\" alt=\"Raw beef loin the rib steaks are cut from\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:4px;\" srcset=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-683x1024.jpg 683w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-200x300.jpg 200w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-8x12.jpg 8w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-1024x1536.jpg 1024w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-133x200.jpg 133w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00149-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-caption-text\" style=\"font-size:0.9rem;opacity:0.75;margin-top:0.6rem;\">The loin from which prime ribs are cut.<\/figcaption><\/figure>\n<p>It is the part that almost nobody declares, and the one worth being precise about.<\/p>\n<ul>\n<li><strong>T-bone<\/strong> \u2014 United States, Spain, Germany<\/li>\n<li><strong>Tomahawk<\/strong> Croatia<\/li>\n<li><strong>Ribeye steak<\/strong> \u2014 Bavarian, Spanish Black Angus, Sashi<\/li>\n<li><strong>Heifer sirloin<\/strong> Italy<\/li>\n<\/ul>\n<p>Different origins produce different cuts of meat: this isn\u2019t a ranking, it\u2019s a matter of choice. Those who want the marbling of a Sashi and those looking for the leaner cut of an Italian Scottona aren\u2019t looking for the same thing.<\/p>\n<h2 id=\"scegliere\"><span class=\"ez-toc-section\" id=\"Come_scegliere_il_taglio\"><\/span>How to choose the cut<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"wp-caption alignnone\" style=\"max-width:560px;margin:2.5rem auto;\"><img decoding=\"async\" width=\"683\" height=\"1024\" class=\"wp-image-6953\" src=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-683x1024.jpg\" alt=\"Tomahawk steak cooked in the Josper oven, served on the plate\" loading=\"lazy\" style=\"width:100%;height:auto;border-radius:4px;\" srcset=\"https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-683x1024.jpg 683w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-200x300.jpg 200w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-8x12.jpg 8w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-1024x1536.jpg 1024w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-133x200.jpg 133w, https:\/\/www.wavesgaeta.it\/wp-content\/uploads\/2026\/08\/DSC00161-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-caption-text\" style=\"font-size:0.9rem;opacity:0.75;margin-top:0.6rem;\">Tomahawk cooked in the Josper and served plated.<\/figcaption><\/figure>\n<p>The <strong>T-bone<\/strong> 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.<\/p>\n<p>The <strong>tomahawk<\/strong> It is the long-bone ribeye: visually striking, but above all a cut that the bone protects during cooking. The <strong>ribeye steak<\/strong> It\u2019s the most balanced cut \u2013 the one to go for if you\u2019re not sure what to choose. The <strong>Scottona sirloin<\/strong> It is the leanest of the four, with a more delicate flavour.<\/p>\n<p>If you\u2019re still in any doubt, just have a look: the wardrobe\u2019s right there, so you can choose the item in person, not from a catalogue.<\/p>\n<h2 id=\"tavolo-misto\"><span class=\"ez-toc-section\" id=\"Al_tavolo_non_tutti_vogliono_la_carne\"><\/span>Not everyone at the table wants meat<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>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\u2019<a href=\"https:\/\/www.wavesgaeta.it\/en\/seafood-restaurant-in-gaeta\/\">Formia auction<\/a> and we work with the same care as the meat: raw dishes, low-temperature cooking, the touch of Raffaele Lenti.<\/p>\n<p>And the wine list is impressive <strong>over five hundred labels<\/strong>, from southern Lazio wines to champagnes: with a rib eye aged for three months, the pairing is not a detail.<\/p>\n<h2 id=\"prenotare-carne\"><span class=\"ez-toc-section\" id=\"Quando_venire\"><\/span>When to come<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Waves works at <strong>dinner, from 19:00<\/strong>, on <strong>Lungomare Giovanni Caboto<\/strong> in Gaeta, with free parking out front. It\u2019s best to specify large portions when booking. For a group dinner, there\u2019s a dedicated page for <a href=\"https:\/\/www.wavesgaeta.it\/en\/private-events\/\">private events<\/a>.<\/p>\n<h2 id=\"faq-carne\"><span class=\"ez-toc-section\" id=\"Domande_frequenti\"><\/span>Frequently asked questions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Che_carne_si_mangia_da_Waves\"><\/span>What meat do they serve at Waves?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>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.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Che_cose_il_forno_Josper\"><\/span>What is a Josper oven?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A closed charcoal oven: it reaches temperatures that an open grill cannot touch, immediately forms a crust and leaves the inside just right.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Si_puo_scegliere_la_frollatura\"><\/span>Can you choose the maturation period?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Yes. The Maturmeat\u00ae cabinet is on display in the dining room and the cuts rest at different maturation points, ranging from a few weeks to several months.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Sulla_brace_si_cuoce_anche_il_pesce\"><\/span>Can fish also be cooked on the embers?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>No. Only beef goes on the Josper: fish and vegetables are cooked differently.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Si_puo_avere_carne_e_pesce_nella_stessa_cena\"><\/span>Can you have meat and fish in the same meal?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>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.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Quanto_pesa_un_taglio_da_condividere\"><\/span>How much does a shareable cut weigh?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Large cuts like the tomahawk and T-bone are shared between two or more people: it is advisable to mention this when booking.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"A_che_ora_si_cena\"><\/span>What time is dinner?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Dinner service starts at 7 pm.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Ce_parcheggio\"><\/span>Is there parking?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Yes, in front of the venue: free, with more than fifty spaces.<\/p>\n<h2 id=\"approfondisci-carne\"><span class=\"ez-toc-section\" id=\"Approfondisci\"><\/span>Tell me more<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li><a href=\"https:\/\/www.wavesgaeta.it\/en\/seafood-restaurant-in-gaeta\/\">Seafood restaurant in Gaeta: the catch of the day from the Formia auction<\/a><\/li>\n<li><a href=\"https:\/\/www.wavesgaeta.it\/en\/best-restaurants-in-gaeta-food-guide\/\">Best restaurants in Gaeta: the flavour guide<\/a><\/li>\n<li><a href=\"https:\/\/www.wavesgaeta.it\/en\/menu\/\">Waves' menu<\/a><\/li>\n<li><a href=\"https:\/\/www.wavesgaeta.it\/en\/private-events\/\">Private events in Gaeta<\/a><\/li>\n<\/ul>\n<\/div><\/div><div class=\"w-separator size_custom\" style=\"height:6rem\"><\/div><div class=\"w-btn-wrapper align_center\"><a class=\"w-btn us-btn-style_2\" target=\"_blank\" href=\"https:\/\/wavesfooddrink.plateform.app\/\" rel=\"noopener\"><span class=\"w-btn-label\">Reserve a table<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"In short. At Waves, the meat is dry-aged in the visible Maturmeat\u00ae cabinet in the dining room \u2014 you choose the ageing process \u2014 and cooked in the Josper, the closed charcoal oven. Heifer T-bone, rib-eye, tomahawk and sirloin, with the origin stated cut by cut. Dinner from 19:00, on Lungomare Caboto in Gaeta. You choose the ageing...","protected":false},"author":4,"featured_media":6877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[133],"tags":[93,92,122,91,97,124,125,126,90],"class_list":["post-6876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-e-piatti","tag-dove-mangiare-a-gaeta","tag-migliori-ristoranti-a-gaeta","tag-montagna-spaccata","tag-ristorante-a-gaeta","tag-ristoranti-a-gaeta","tag-ristoranti-carne-gaeta","tag-ristoranti-gaeta-carne","tag-taglio-di-carne-gaeta","tag-waves"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/posts\/6876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/comments?post=6876"}],"version-history":[{"count":2,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/posts\/6876\/revisions"}],"predecessor-version":[{"id":7128,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/posts\/6876\/revisions\/7128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/media\/6877"}],"wp:attachment":[{"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/media?parent=6876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/categories?post=6876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wavesgaeta.it\/en\/wp-json\/wp\/v2\/tags?post=6876"}],"curies":[{"name":"well played","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}