Casa Julían de Tolosa

This venue, with a fascinating timber-lined interior, opened fifty years ago as a Txikiteo bar, but it gradually developed into a carvery, utilizing the superb meat products available locally. Manager Matías Gorrotxategi has a reputation as one of the best steak connoisseurs in the country. The menu changes very little: starters comprise cogollos (lettuce hearts), Ibéricos cured ham, Navarra asparagus and more, but the focus is on the steak, probably the best in the city, cooked to perfection in a brick oven.

LUXOS Recommends: the legendary steak chuletón de buey

H.N. SS 2012