El Capricho

Any time a restaurant serves you beef from an old dairy cow, you can thank José Gordón. Gordón was the one who began the practice of purchasing old dairy cows from Galician farmers, putting them out to pasture for a few years in order to fatten them up before butchering and dry-aging them. The result revolutionized the way people ate steak in Spain, and now in other parts of the world. The restaurant is set in an old wine cellar; touring the caves is part of the fun and makes you eager to choose something from the terrific wine list.