SeEat

Tartare technique

Menus with Tartare options on SeEat. Tap a card to open the visual menu.

Tartare is finely chopped raw meat or fish, seasoned and served uncooked — beef tartare with capers, shallot, and egg yolk is the classic; tuna and salmon tartares are its seafood heirs. The cut matters (hand-chopped, never ground), the seasoning does the cooking, and cold, same-day freshness is non-negotiable.

What to order

  • Beef tartare — hand-cut, with capers, mustard, shallot, and yolk
  • Tuna tartare — sesame, soy, and avocado are common partners
  • Salmon tartare — often with citrus, dill, or crème fraîche
  • Steak tartare with frites — the Franco-Belgian bistro pairing
  • Cheval tartare — the horse-meat original, still on some European menus

68 menus

Frequently asked questions

Is it safe to eat raw meat tartare?

At a reputable restaurant, yes: whole cuts are freshly hand-chopped (interior muscle is near-sterile), kept cold, and served same-day. Pregnant and immunocompromised diners are usually advised to skip raw preparations.

Why is tartare chopped by hand rather than ground?

Grinding smears fat and drags surface bacteria through the mass; a sharp knife keeps distinct, springy dice and confines any contamination to surfaces. Texture is the visible difference.

How do I know if a menu’s tartare is worth ordering?

A kitchen that names the cut (sirloin, fillet) and the seasoning takes it seriously. SeEat flags raw dishes with a "raw" tag and shows the plate, so ordering tartare is an informed choice, not a gamble.

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