CA JOAN (ALTEA, ALICANTE)

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.

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Gran Azul (Valencia)

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.

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01/Ca Joan

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.

Altea

Partida L'Olla, 146, 03590 Altea,

966 88 32 34

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02/Etxebarri

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.

Atxondo

San Juan Plaza, 1, 48291 Atxondo, Bizkaia

946 58 30 42

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03/Restaurante Igueldo

The unrivalled steak has turned this Basque restaurant into one of the best eateries in Barcelona for meat.

Barcelona

C/ Rosello, 186, 08008 Barcelona

934 52 25 55

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04/Paco Tapas

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.

Bristol

3a The General Lower Guinea Street Bristol BS16SY

0117 925 7021

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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.

Bétera

Avinguda del País Valencià, 3, 46117 Bétera, València

961 69 17 80

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06/Asador 44

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.

Cardiff

14-15 Quay St, Cardiff CF10 1EA, Reino Unido

+44 29 2002 0039

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07/Ses Escoles

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.

Ibiza

Ctra. Vella de Portinatx, 07849 Sant Joan de Labritja, Illes Balears

871 87 02 29

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08/Sa Carboneria

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.

Ibiza

Carrer Isidor Macabich, 3, 07840 Santa Eulària des Riu, Islas Baleares, Illes Balears

971 33 92 82

09/Bodega El Capricho

Jímenez de Jamuz

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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

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010/Parrilla Louzao

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.

León

Calle Juan Madrazo, 4, 24002 León

987 27 14 32

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11/Lurra

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.

Londres

9 Seymour Pl, Marylebone, London W1H 5BA, Reino Unido

+44 20 7724 4545

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12/Rubaiyat

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.

Madrid

Calle de Juan Ramón Jiménez, 37, 28036 Madrid

913 59 10 00

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13/Sa Punta

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.

Mallorca

Urbanización Port Verd, 14, 07559 Son Servera, Islas Baleares

971 58 53 78

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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.

Mallorca

Via de les cales s/n, Canyamel, 07580 Capdepera, Islas Baleares

871 51 53 40

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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.

Manises

Ctra. Manises a Ribarroja, Km. 7 Urbanización Montemayor

96 154 80 81

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16/Los Porrones

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.

Manises

Carrer Juan Pablo II, 25, 46940 Manises, València

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17/El Rincón de Alicia

A contemporary eatery with rustic touches specialising in top quality meats served in a variety of cuts and preparations.

Melilla

Calle Benlliure, 1, 52004 Melilla

951 32 87 32

18/Ram bar

Palma de Mallorca

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18/Ram bar

Inspired by classic New York locales, Ram Bar combines the familiar vermouth bar with an open kitchen starring meats cooked ina wood fired oven.

Palma de Mallorca

La Rambla, 20, 07003 Palma, Illes Balears

971 67 71 63

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19/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.

Sevilla

Calle Esperanza Elena Caro, 2, 41002 Sevilla

954 90 99 31

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20/Cal Travé

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.

Solivella

Ctra. Artesa, 56, 43412, Solivella

977 89 21 65

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21/Gran Azul

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.

Valencia

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Av. d'Aragó, 12, 46021 València

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22/Tavella

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.

Valencia

Camí Vell de Llíria, 93, 46015 València

635 69 36 56

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