This restaurant has an exclusive air about it and an unbeatable specialty: grilled meats delivered from the owners' Brazilian ranch. It’s a must for meat-lovers willing to dig a little deeper into their pockets. During the autumn-winter season, don’t miss another nod to the owners’ origins – a 'feijoada' (type of stew with broad or fava beans). Equally famous are their caipirinhas, which sell like hotcakes on the terrace during the warmer months. Their wine list is considered to be one of the best in Madrid.
With more than 25 years of history, this grill house is a classic for Basque food in Madrid. Its menu features dishes like salt-cod omelette, grilled seas bream, stewed red beans, lettuce hearts from Tudela and a juicy steak. There are a number of set menus that vary from lunchtime to dinnertime. The selection of wines here is also noteworthy, and you can even bring your own bottle if you prefer. There is also a valet parking service.
There are several Raza Nostra establishments dotted around the city (if you can, take one of their burgers home with you). Given their success, they have opened a restaurant, together with Chef Juan Pozuelo to extend their repertoire to pork and lamb. The careful attention paid to the whole chain of production, the respect for basic ingredients and the multitude of meat cuts are sure to win over even the most demanding meat-lover. For their wine list they are advised by the respected Lavinia chain of wine shops.
Probably the most modern in the barrio, this upscale Basque restaurant is all smooth wood, glass and brick, housed in a 19th-century building. With a very limited, simple menu, the main attraction here is the grilled steak ('chuletón de buey'), a contender for the city's best. Try the Idiazábal cheese, a speciality from the little Basque town of the same name. The maître d' will steer you through an excellent selection of more than 100 wines.
The name doesn’t deceive. Meat lovers will feel right at home in this restaurant near the Puerta de Alcalá, a place where Galician beef (in the shape of meatballs, steak tartar, sirloin steaks...) is king. But the prince here takes the shape of vegetables (delivered from markets in San Sebastián) – a premium product favoured by minimal presentation.