By weight, in T-bone steak or brisket, sirloins, Galician blonde, tartare, Kobe steak, chicken, roasts, grills, ribs, hamburgers and all kinds of delicacies for lovers of carnivorous life. Barcelona offers so many options that experts in the field can enjoy one of the most varied and powerful gastronomic panoramas in the sector in Spain, a country that adores meat. Here are eight irresistible proposals.
01 The Butcher Society
This is one of those secrets that enjoys priceless word of mouth. The Butcher Society is a butcher shop in the upper area of Barcelona that, apart from being one of the few on the Peninsula that offers authentic Kobe meat (and that sports an official certificate from the Japanese city itself), every two weeks pays homage to its selection of product with a showcase culinary without competition. Under the direction of Mutsuo Kowaki, a renowned Japanese chef who makes the most of all the possibilities of deli Japanese for a maximum of eight diners, the client gobbles up what is considered the best meat on the planet in a custom-made kitchen-dining room. If you get hungry, you can always take home the (very) exclusive Kobe burgers or try another speciality, the dry aged: meats with a maturation time of between 30 and 120 days. For the very very butchers.
Named after the Turkmen crater Burning at 400 degrees since 1971, and popularly known as “the gate to hell”, this downtown restaurant is an unusual space due to its circular layout, with good music and a menu that includes rice and fish, but whose star is the meat and whose matured ribeye croquettes with caramelized piquillo peppers are already a classic. Among the obligatory dishes are the cochinita pibil and the exquisite carpaccio Galician cow picaña. To continue the party, one can opt for the sirloin or go all out and order the ribs Louisiana-style pork, spicy as the crater itself, or check the availability of its ribeyes of different breeds and maturations: a luxury wardrobe staple.
This is one of the most unique proposals in Barcelona. “Our concept is that you choose everything: the breed, the weight, the garnishes and the sauces. It is our best asset, since the client can enjoy the sirloin and adapt what he eats to what he wants ”, explains Manel Castelló, head of food & drinks of Sirloin. Here the diner decides absolutely everything from a selection premium. Aberdeen angus, Friesian, beef or Galician blonde, which can be accompanied by an endless number of sauces and vegetables and whose finish could be a perfect steak tartare.
There are few names as reliable when it comes to talking about meat as Dani Lechuga. From a butcher dynasty, trained in the best kitchens in Barcelona, his house, Bardeni, is one of those places where carnivores go on pilgrimage. Cozy place, a few meters from the Sagrada Familia, its dishes are famous for the exquisiteness of the raw materials and the perfectionism of the chef. The incredible fricandó sandwich, the cow’s tail cannelloni or the sirloin pepito are classics, and their steak tartare and the high loin to the café de Paris are not far behind. In addition, now you can reserve (before you ate in strict order of arrival) and even take the menu home. Notice to Boaters: To this meat bar it is going to eat, drinks are not served and there is no after-meal that is worth it. One puts on the boots and leaves.
05 Carnal Steak House
“Steakhouses are more places to eat than to have a gastronomic experience. As a result, it is born Carnal”. This is how Joaquín Ignacio Sánchez explains, Alma mater of this busy restaurant, the philosophy of a steak house in which a carnivore could spend a whole week. The matured hamburger meat is impressive, the Argentine tenderloin is spectacular and the picaña is delicious, but beware of the cheek croquette, the beef entrecote with 60 days of maturation or the hereford grass chop. An old-fashioned place to eat meat in the heart of Barcelona, without airs, with an excellent wine list and a warm atmosphere, almost like a door to Uruguay, a country of sublime carnivores and homeland of the chef.
06 Mr Porter
Probably the steak house with the most international clientele in the Catalan capital, especially due to its location, right next to Paseo de Gràcia and in the facilities of a luxury hotel, the Sir Victor. His letter is the faithful reflection of his intentions, with cuts like the one that gives its name to the restaurant (of more than a kilo), the wagyu A3 or the rib eye, without forgetting the osso buco or the lamb ribs. Obviously, one will find the most classic cuts, such as entraña or lomo bajo and a dozen high-flying starters, as well as an endless wine list with special attention to champagne. It is worth saying that they have one of the best focaccias from the city and that its potatoes with Parmesan are not out of place either. In case anyone wants more.
After the opening of his renowned Sartoria Panatieri pizzerias three years ago, Rafa Panatieri returns to the fray with the complicity of Jorge Sastre. The chefs met in the kitchens of the Omm hotel and now present a proposal that combines the experience of haute cuisine with the grill of a lifetime: a short letter where dishes such as the Friesian beef T-bone steak or the suckling lamb shoulder lacquered in its own juice shine, accompaniments such as aligot with Puig Pedrós cheese or seasonal salad with spring onion and desserts. Opened on January 10, the venue, with its wood-fired grill in sight, is one of the great candidates for the best opening of 2023 in the highly competitive circuit gastro barcelonian.
This Japanese restaurant, which has just opened its second location in Barcelona, is included within the philosophy yakiniku, which means “grilled meat”. A barbecue in which they work with different cuts and in which the client can choose between different sets which in turn contain several types of meat: wagyu, brisketpicaña, steak or chicken, among others. Ah-Un offers one of the most well-cared sake menus in the city and a concept far removed from other refuges for meat lovers, with the classic flavors of Japanese cuisine and the addition that you can customize the menu to your liking, as that each table incorporates its own central grill on which to roast the chosen pieces.
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