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To order · 3 days ahead

Beef that keeps time

Dry-aged beef from trusted farms. The longer, the deeper: from 15 days for the Galician Blond Reserve to 150 for the Galician ox.

Sliced aged beef entrecôte with sides and a glass of red wine

  1. Galician Blond Reserve rib steak

    15 days dry-aged · piece 700 – 1,400 g

    Native cows raised free-range. Dry-ageing concentrates the natural flavour and tenderness: juicy, with delicate pasture aromas.

  2. Cider-house T-bone

    15 days dry-aged · piece 700 – 1,400 g

    Sirloin and tenderloin either side of the bone. A juicy, clean-tasting grill classic.

  3. Select Black Angus rib steak

    20 days dry-aged · piece 1,100 – 1,400 g

    Selected Angus. Complex aromas, balanced marbling and a firm, elegant flavour.

  4. Galician Blond Grand Reserve rib steak

    40 days dry-aged · piece 1,100 – 1,400 g

    Generous marbling, buttery texture and deep flavour from a long ageing.

  5. Galician ox rib steak

    150 days dry-aged · piece over 1,500 g

    The jewel of the house. Galician ox raised for years; extreme ageing pushes umami to an almost buttery texture.

To order, 3 days in advance. Weight may vary slightly depending on the piece and availability.

Priced by weight: we confirm it when you place the order.

Sides

  • Chargrilled corn
  • Glazed shallots
  • Green salad
  • Chips
  • Baked potato with sour cream and bacon
  • Roasted peppers

How to order

Call us three days ahead with the cut and number of guests. We confirm the weight and price of the piece.

Order · 911 66 50 78 Steak menu (PDF, Spanish)
Close-up of a cut of aged beef on a fork