Casa Julián

This temple of meat is overseen by grill master Matías Gorrotxategui with his son Xabi doing the cooking. The meticulous selection of meat, and an unusual way of using a slanted grill and a strong fire to keep the juices in, make what it is for many the best steak in the world. They serve it with top-quality sausages, asparagus from Navarra, lettuce buds from Tudela and piquillo peppers confit, to avoid any acidity. Finally, among its desserts, the Basque butter and almond biscuits, the mille-feuilles or the molten chocolate cake are outstanding.