Already in the third generation, Johny’s Burger restaurant is proving itself. It used to be Grandpa’s butchery, then Dad’s meat bank with excellent beer bar, so it has finally reached the peak of its development to the hot-spot burger. The butcher’s craft has been passed on within the family and the in-house meat production is an important cornerstone of our success that you can taste. Over the years, the love for meat has been maintained through all 3 generations, but we have set ourselves the task of creating the perfect burger and produce only burger patties and steaks in our own butchery.
