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At this restaurant near Cuatro Torres Business Area, diners can enjoy the finest beef from various races of cattle, grilled over charcoal with great care and with respect for raw ingredients, flavours and textures.

From the visible kitchen of an establishment featuring plenty of light and large windows, chef Juan Pozuelo cooks up cuts of Black Angus (USA), Wagyu (Japan), Galician Blond cattle, Fleckvieh-Simmental (Germany) and a selection of indigenous breeds of cow and ox. The restaurant has a maturing chamber where you can observe the meat undergoing dry maturing, an important process in terms of preparing it for consumption.

The menu is rounded out by a large variety of starters, such as country-style marinated tomatoes, citrus-pickled duck and baby leaf salad and oxtail-stuffed fresh pasta “handkerchiefs”, as well as homemade desserts.