Solomillo (Barcelona)

Solomillo represents the living expression of the meat tribute. A unique enclave with a privileged location in the heart of cosmopolitan and bustling Barcelona.

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Tavella (Valencia)

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.

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Igueldo (Barcelona)

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. 

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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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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.


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



Everything revolves around this irresistible piece, from different races, in full Ensanche of Barcelona.


C/ Mallorca, 251, 08008 Barcelona

934 67 77 55


04/Restaurante Igueldo

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


05/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.


3a The General Lower Guinea Street Bristol BS16SY

0117 925 7021


06/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


07/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.


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

+44 29 2002 0039


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.


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

971 33 92 82


09/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.


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

871 87 02 29

010/Bodega El Capricho

Jímenez de Jamuz


010/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


11/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.


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


14/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.


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

971 58 53 78


15/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


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.


Carrer Juan Pablo II, 25, 46940 Manises, València


17/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


18/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


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.


Calle Esperanza Elena Caro, 2, 41002 Sevilla

954 90 99 31


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.


Ctra. Artesa, 56, 43412, Solivella

977 89 21 65



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

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