Origins, setting and tradition. These are the 3 pillars on which Pablo Chirivella's philosophy rests. 3 concepts that underpin the approach of his restaurant, Tavella, our latest Temple of Meat.
A Basque that doesn't seem Basque. A restaurant whose deep roots are nourished by the best of Basque-Navarran cuisine, while flouting the more rudimentary, neglected side sometimes associated with villages.
At Ca Joan they profess a profound respect for meat which translates to a painstaking selection of produce. Meats that have been aged for long periods (up to a year and a half) and which have the Rubia Gallega breed as their ensign along with the best oxen reared in our country. There are few places in Spain serving meats of such quality.
Chef Abraham Brández has converted Gran Azul into one of these ‘templesof meat’ in no time, and a visit is amust. The care he takes in preparing our product and his skill with the grillhave made this restaurant a must for all meat lovers.
Each month we select restaurants who put their love of meat above all else, and we bring you their story.
Map of Temples
Map of Temples
Only the best lands, pastures and cattle produce a superior beef
The barbequed beef and ox meats matured by Joan Abril are the stars of the show at this restaurant located in Altea (Alicante), one of the biggest grill houses in Spain.
Partida L'Olla, 146, 03590 Altea,
966 88 32 34
Víctor Arguinzoniz has reinvented chargrill cooking. His superb mastery of the technique has seen this restaurant rise to become 6th best in the world according to The World’s 50 Best Restaurants 2017. Víctor is a wizard when it comes to meat.
San Juan Plaza, 1, 48291 Atxondo, Bizkaia
946 58 30 42
The unrivalled steak has turned this Basque restaurant into one of the best eateries in Barcelona for meat.
C/ Rosello, 186, 08008 Barcelona
934 52 25 55
Wood-smoke imbues the meats served at this grill house, which has just been awarded its first Michelin star. A little corner of Andalusia in Bristol, where you can savour top-quality Spanish produce.
3a The General Lower Guinea Street Bristol BS16SY
0117 925 7021
05/El Gordo y El Flaco
Chips, crunchy sugar snap peas and padrón peppers accompany the excellent meats served in this locale with a modern ambience, a go-to in the area.
Avinguda del País Valencià, 3, 46117 Bétera, València
961 69 17 80
This restaurant in Cardiff, Wales, simply adores meat from the north of Spain. Its owners have been all over Spain in search of the best raw materials and the most select of producers.
14-15 Quay St, Cardiff CF10 1EA, Reino Unido
+44 29 2002 0039
The first oloteca (‘oilery’) in Ibiza is located in a rural building which in the past housed the old school. The grilled meats served here feature alongside the excellent extra virgin olive oil produced on-site by Miquel Guasch.
Ctra. Vella de Portinatx, 07849 Sant Joan de Labritja, Illes Balears
871 87 02 29
This is one of the most interesting restaurants in the universe of Ibizan gastronomy. Its chef, Pablo Castillo, focusses on quality produce. The matured veal steak served on a sizzling hotplate is simply delicious.
Carrer Isidor Macabich, 3, 07840 Santa Eulària des Riu, Islas Baleares, Illes Balears
971 33 92 82
09/Bodega El Capricho
Many agree that at El Capricho you can eat the best ox meat in the world. José Gordón, master griller, travels all over northern Spain to hand pick the oxen that he considersapt, and publishes which specimens can be savoured on the website of this 100-year-old bodega located in a small village of Leon.
Jímenez de Jamuz
Paraje de la Vega, s/n, 24767 Jiménez de Jamuz, León
987 66 42 24
Small restaurant specialising in red meats with a barbeque grill you can view. This restaurant gets the charcoal temperature just right for the tenderloin steaks it serves.
Calle Juan Madrazo, 4, 24002 León
987 27 14 32
Basque cuisine in the centre of London. Lurra is notable for its top quality produce - amongst others, meat grilled over wood charcoal. The owners aren't actually Basque, but love Basque cookery and matured beef.
9 Seymour Pl, Marylebone, London W1H 5BA, Reino Unido
+44 20 7724 4545
At Rubaiyat Madrid some of the best meat in the capital is served up. The restaurant’s owner emigrated in the 50s to Sao Paulo, from his native Galicia, and became one of Braziland Argentina's most celebrated chefs. A few years ago, he returned to Spain and opened a restaurant where every little detail of the meat is taken care of, from being reared free-range, and feeding the animals natural sources of food, to the meat cuts and the charcoal itself.
Calle de Juan Ramón Jiménez, 37, 28036 Madrid
913 59 10 00
One the seashore, in a spectacular location, at Sa Punta you can savour an entrecôte aged for 45 days, aGalician beef steak or a knife-cut sirloin steak tartare. Quality produce is their main attraction.
Urbanización Port Verd, 14, 07559 Son Servera, Islas Baleares
971 58 53 78
14/Pleta de Mar
The restaurant of the hotel Pleta de Mar focusses on wood-fired dishes. This age-old technique used to prepare their meats makes this barbeque house a great option for those in search of the real deal, along with genuine flavours.
Via de les cales s/n, Canyamel, 07580 Capdepera, Islas Baleares
871 51 53 40
15/Asador Monte Mayor
An eye-catching display of the best cuts of meat greets the diner and demonstrates just how important meats are at the Monte Mayor grill. Javi, despite his youth, is an absolute master of the grill. The meats are cooked to perfection.
Ctra. Manises a Ribarroja, Km. 7 Urbanización Montemayor
96 154 80 81
With a display counter to show off the handpicked selection of meats to the customers, there is no doubt about the speciality of this restaurant, which has just celebrated its 20th anniversary. The range of meats, matured to different degrees, from young animals right up to 7 years of age, is one of the most extensive to be found in Valencia.
Carrer Juan Pablo II, 25, 46940 Manises, València
17/El Rincón de Alicia
A contemporary eatery with rustic touches specialising in top quality meats served in a variety of cuts and preparations.
Calle Benlliure, 1, 52004 Melilla
951 32 87 32
18/El Gallinero de Sandra
A market kitchen offering a selection of quality products, with a modern twist. The service and customer care at El gallinero de Sandra are unparalleled. Meanwhile, the matured beef served with potato and vegetable mousse is a true delight.
Calle Esperanza Elena Caro, 2, 41002 Sevilla
954 90 99 31
At Cal Travé they use olive, almond, vine and orange wood to cook the various meats offered on the menu. This is a restaurant that passionately blends traditional local cuisine with avant-gardecookery.
Ctra. Artesa, 56, 43412, Solivella
977 89 21 65
Chef Abraham Brández has, in a short time, turned Gran Azul into one of those temples of meat to which a visit is obligatory. The care taken in the conservation of its produce, and their skill with the coals, have made this restaurant a must for all meat lovers.
Valenciaread more +
Av. d'Aragó, 12, 46021 València
Pablo Chirivella demonstrates his magic with the coals, extracting the full force and intensity of the meat cuts served. This restaurant's worship of the grill knows no bounds.
Camí Vell de Llíria, 93, 46015 València
635 69 36 56
Scroll to continue