# 16 Best Steakhouses in Barcelona > The 16 best steakhouses in Barcelona, from dry-aging specialists and Basque txuleta houses to Argentinian parrillas. Ranked on meat-specific reputation, not hype. - **Canonical URL:** https://guidavera.com/spain/barcelona/best-steak - **City:** Barcelona, Spain - **Published:** 2026-06-20 - **Updated:** 2026-07-14 - **Author:** Justin Mota, Guidavera founder - **Reading time:** 13 min ## Introduction This is the Barcelona steak list we send to friends who care more about the meat than the tablecloth. Barcelona isn't a steak city the way it's a tapas city, so the scene is smaller and more opinionated, and the good places fall into a few clear camps: dry-aging specialists obsessed with old-dairy-cow beef, Basque asadores grilling thick txuletas over embers, and Argentinian parrillas working through every cut of the cow. The single most-cited meat kitchen in town is a small meatbar near Sagrada Familia, not a steakhouse in the steel-and-leather sense at all. Expect to pay around 20 to 35 euros a head at the casual end, and a lot more once you're ordering aged chuleton or txuleton by the kilo, where 80 to 120 euros per kilo is normal for the good stuff. ## Key picks at a glance - **Best overall** — [Bardeni-Caldeni](https://guidavera.com/spain/barcelona/restaurants/bardeni-caldeni): Dani Lechuga's Bib Gourmand meatbar, the meat kitchen the rest of the city measures itself against. - **Best dry-aging** — [Carnal Steakhouse](https://guidavera.com/spain/barcelona/restaurants/carnal-steakhouse): An in-house aging fridge that runs to 150-plus days, with Wagyu and Simmental cuts by the kilo. - **Best Argentinian parrilla** — [9 Reinas](https://guidavera.com/spain/barcelona/restaurants/9-reinas): A full spread of Angus, Nebraska, and Wagyu cuts off the grill, plus empanadas and provoleta. - **Best Repsol-recognised** — [Brabo](https://guidavera.com/spain/barcelona/restaurants/brabo): A Repsol Sol fire-led braseria in Gracia from the Sartoria Panatieri team. - **Best for sharing** — [Maison Carne Barcelona](https://guidavera.com/spain/barcelona/restaurants/maison-carne-barcelona): A 1kg bone-in cote de boeuf built for two, with wine poured by the centimetre. ## A guide to Steak in Barcelona ### What kinds of steak do you find in Barcelona? Barcelona's steak scene splits into a few traditions that don't always agree with each other. The Basque and Galician asador style centres on the txuleta or chuleton, a thick bone-in rib from an old dairy cow, salted and grilled over wood or charcoal embers until the crust is dark and the centre is rare. Dry-aging specialists take that same idea further, hanging beef in temperature-controlled chambers for 45 days or longer to concentrate the flavour. Argentinian parrillas run on a wider spread of cuts, from bife de chorizo and ojo de bife to entrana (skirt) and vacio (flank), usually alongside provoleta, sweetbreads, and empanadas. You'll also see Black Angus, Nebraska, and Wagyu listed at the more international places. ### Why does old-cow beef matter for steak? The best steakhouses in Barcelona almost all talk about the age of the animal, not just the cut. Beef from older dairy cows, often called vaca vieja or buey, carries far more fat marbling and a deeper, almost nutty flavour than young beef, which is why Basque and Galician asadores prize it. Several Barcelona kitchens dry-age this beef in-house, which dehydrates the meat, concentrates the taste, and tenderises it through natural enzymes. Cuts are usually priced by weight (per kilo or per 100 grams) rather than per plate, because a proper chuleton or txuleton is built to be carved and shared. When a menu lists a maturation in days, that number is doing real work. ### How is steak usually ordered and served here? At the asador and dry-aging places, the headline cut is almost always for sharing: a single bone-in chop or rib carved at the table for two or more, ordered by weight and brought out rested and sliced. Doneness leans rare to medium-rare by default, with a charred exterior and a cool red centre, so say so up front if you want it cooked further. Sides are ordered separately and tend to be simple: grilled lettuce hearts, fries, padron peppers, roasted vegetables. Argentinian parrillas are more individual-portion friendly and pile on the starters, while the meatbar style serves smaller, more composed plates meant to be combined. > "The cut matters, but the aging and the fire matter more." ## How we built this list We built this list around meat-specific reputation, not general buzz. We started from the restaurants that Barcelona's serious meat eaters, food writers, and the venues' own kitchens take most seriously, then weighed how consistently each place shows up when the subject is specifically steak and grilled beef rather than just dining out. Dry-aging programmes, txuleta and chuleton specialists, and the city's most respected parrillas all earned their spots on what they actually put on the plate. We cross-checked opening status and details against each restaurant's own menu and site, and where a claim couldn't be verified, we left it out. No restaurant pays for placement, and Guidavera has no affiliate or sponsorship relationships with any venue here. ## The 16 best Steakhouses, compared | # | Restaurant | Neighbourhood | Price | Distinction | Signature dish | |---|---|---|---|---|---| | 1 | [Bardeni-Caldeni](https://guidavera.com/spain/barcelona/restaurants/bardeni-caldeni) | la Sagrada Família | €€ | Michelin Bib Gourmand | Angus Beef Steak Tartare | | 2 | [Lomo Alto](https://guidavera.com/spain/barcelona/restaurants/lomo-alto) | la Dreta de l'Eixample | €€€ | — | — | | 3 | [9 Reinas](https://guidavera.com/spain/barcelona/restaurants/9-reinas) | la Dreta de l'Eixample | €€ | — | Grilled Sweetbreads | | 4 | [Gorría](https://guidavera.com/spain/barcelona/restaurants/gorria) | la Dreta de l'Eixample | €€€ | Repsol Recomendado | Vera del Bidasoa veal chop (per kg) | | 5 | [La Cabrera](https://guidavera.com/spain/barcelona/restaurants/la-cabrera) | la Dreta de l'Eixample | €€ | — | Mollejas (sweetbreads) | | 6 | [Carnal Steakhouse](https://guidavera.com/spain/barcelona/restaurants/carnal-steakhouse) | l'Antiga Esquerra de l'Eixample | €€€ | Repsol Recomendado | Ox tartare with confit yolk | | 7 | [Can Xurrades](https://guidavera.com/spain/barcelona/restaurants/can-xurrades) | l'Antiga Esquerra de l'Eixample | €€€ | — | Chuleton Espectacular Macerado | | 8 | [Maison Carne Barcelona](https://guidavera.com/spain/barcelona/restaurants/maison-carne-barcelona) | l'Antiga Esquerra de l'Eixample | €€ | — | Cote de boeuf (1kg bone-in ribeye, for two) | | 9 | [Brabo](https://guidavera.com/spain/barcelona/restaurants/brabo) | la Vila de Gràcia | €€€ | Michelin Selected · Repsol 1 Sol | Friesian beef ribeye steak | | 10 | [1881 per Sagardi](https://guidavera.com/spain/barcelona/restaurants/1881-per-sagardi) | la Barceloneta | €€ | — | Txuleton matured beef (1000-1300g) | | 11 | [Darvaza](https://guidavera.com/spain/barcelona/restaurants/darvaza) | l'Antiga Esquerra de l'Eixample | €€€ | — | Black Angus Nebraska ribeye (350g) | | 12 | [La Madurada](https://guidavera.com/spain/barcelona/restaurants/la-madurada) | Horta | €€ | — | 45-day aged ribeye (350g) | | 13 | [Parking Sotano](https://guidavera.com/spain/barcelona/restaurants/parking-sotano) | Sant Gervasi - Galvany | €€ | — | Steak 500 gr. from Galicia, for 2 persons | | 14 | [Solomillo](https://guidavera.com/spain/barcelona/restaurants/solomillo) | la Dreta de l'Eixample | €€ | — | Frisian tenderloin with fries, lettuce and onion salad | | 15 | [Patagònia Beef & Wine](https://guidavera.com/spain/barcelona/restaurants/patagonia-beef-and-wine) | La Dreta de l'Eixample | €€€ | — | Ojo de bife (Rib eye) | | 16 | [El Laurel](https://guidavera.com/spain/barcelona/restaurants/el-laurel) | Sant Antoni | €€ | Repsol Solete | Entrana | ## The 16 best Steakhouses in Barcelona ### 1. Bardeni-Caldeni *The city's most-cited meat kitchen* - **Neighbourhood:** la Sagrada Família - **Address:** Carrer de València, 454, 08013 Barcelona, Spain - **Price:** €€ - **Distinction:** Michelin Bib Gourmand - **Website:** https://www.bardeni.es - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/bardeni-caldeni Bardeni-Caldeni is the meatbar that Barcelona's serious carnivores point to first. Chef Dani Lechuga runs it near Sagrada Familia, and it holds a Michelin Bib Gourmand, which is rare company for a place this focused on beef. It's not a steakhouse in the steel-and-leather sense. The format is smaller, smarter plates built to be combined, with a two-dish minimum and orders placed at the start. The Angus beef steak tartare is the dish Michelin inspectors single out, the onglet comes seared outside and rare within, and the dry-aged meatballs with romesco are the kind of thing you order without thinking. If you want a full cut, the Simmental ribeye and the Nebraska sirloin do that work. Come hungry and let the kitchen lead. **Order:** - Angus Beef Steak Tartare (€24) - Onglet Special Selection (€25) - Simmental Ribeye (Faux-Filet) (€30) - Angus Beef Nebraska Sirloin (€36) ### 2. Lomo Alto *The dry-aging benchmark the scene is measured against* - **Neighbourhood:** la Dreta de l'Eixample - **Address:** Carrer d'Arago, 283-285, 08009 Barcelona, Spain - **Price:** €€€ - **Website:** https://lomoalto.barcelona/en - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/lomo-alto Lomo Alto is the dry-aging temple that set the standard the rest of Barcelona's steak scene now chases. Founding gastronomic director Carles Tejedor built it around old-dairy-cow beef hung and matured in-house, and the whole place is organised around that one obsession: getting the most flavour out of the right animal at the right age. The dining room sits in the Eixample, with its more casual sibling Lomo Bajo downstairs for a quicker, lower-commitment version of the same beef. This is where you go to understand why aged beef costs what it does and why the people who care about steak in this city talk about Lomo Alto first. Order the chop, ask how long it's been aged, and let it speak for itself. ### 3. 9 Reinas *Barcelona's Argentinian parrilla flagship* - **Neighbourhood:** la Dreta de l'Eixample - **Address:** Carrer de Valencia, 267, 08007 Barcelona, Spain - **Price:** €€ - **Website:** https://www.nuevereinas.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/9-reinas 9 Reinas is the Argentinian parrilla most people in Barcelona name when you ask where to eat grilled beef done the Buenos Aires way. Co-owner Martin Posse keeps it running on the full parrilla logic: you start with empanadas, grilled provolone, and sweetbreads, then work through a long list of cuts off the grill. The beef spans Argentine Angus, Nebraska Black Angus from the USA, and Wagyu, so you can go from a 300g strip loin to a Wagyu ribeye priced by the 100 grams depending on how serious you're feeling. The hand-cut fillet beef tartare and the grilled sweetbreads are the starters worth fighting over, and the Angus short ribs reward a slow afternoon. It's a proper sit-down-and-stay parrilla, not a quick steak. **Order:** - Grilled Sweetbreads (€18) - Hand-Cut Fillet Beef Tartare (€26) - Argentine Angus Ribeye (300g) (€35) - Angus Short Ribs (slow-cooked) (€26) ### 4. Gorría *Basque-Navarrese asador in the Eixample since 1977* - **Neighbourhood:** la Dreta de l'Eixample - **Address:** Carrer de la Diputació, 421, 08013 Barcelona, Spain - **Price:** €€€ - **Distinction:** Repsol Recomendado - **Website:** https://www.restaurantegorria.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/gorria Gorria is the old-guard pick on this list, a Basque-Navarrese house in the Eixample that's been working the same tradition since 1977 under Javier Gorria. It's broader than a pure steakhouse, with a long menu of Navarran soups, beans, and Cantabrian fish, but the reason it earns a steak spot is the Vera del Bidasoa veal chop, a thick bone-in cut grilled the asador way and priced by the kilo. This is the place to understand what a txuleta-style chop tasted like in Barcelona before the modern dry-aging wave arrived. The dining room is classic and unhurried, the kind of room built for a long lunch. Go for the chop, but don't skip the white beans and the cod if you've got the appetite. **Order:** - Vera del Bidasoa veal chop (per kg) (€83.60) - Girona sirloin steak (€37.40) - Stewed bull (€38.50) ### 5. La Cabrera *Buenos Aires parrilla royalty, now in the Eixample* - **Neighbourhood:** la Dreta de l'Eixample - **Address:** Carrer de la Diputació, 239, 08007 Barcelona, Spain - **Price:** €€ - **Website:** https://www.lacabrerabarcelona.es - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/la-cabrera La Cabrera is a Buenos Aires institution that brought its Palermo parrilla to Barcelona, and chef Gaston Riveira's version keeps the original's range and generosity. The grill list is long and properly Argentinian: bife de chorizo, ojo de bife, vacio, entrana, and an aged bone-in Frisona Gallega steak at the top end, most of them available in full or half portions so you can mix cuts. Start with the provoleta, the mollejas, or the steak tartare of Argentine solomillo, and don't overlook the milanesas if you're with people who don't eat red meat. It's a place that wants you to over-order, share, and stay a while, which is exactly the point of a parrilla. **Order:** - Mollejas (sweetbreads) (€24) - Ojo de bife / lomo alto (Argentine Angus) - full portion (€66) - Bife con hueso madurado (aged bone-in steak, Frisona Gallega) (€140) - Steak tartare of Argentine solomillo (€28) ### 6. Carnal Steakhouse *Extreme dry-aging, up past 150 days* - **Neighbourhood:** l'Antiga Esquerra de l'Eixample - **Address:** Carrer d'Enric Granados, 52, 08008 Barcelona, Spain - **Price:** €€€ - **Distinction:** Repsol Recomendado - **Website:** https://carnalsteakhouse.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/carnal-steakhouse Carnal Steakhouse is where Barcelona's steak obsession gets pushed to the edge. Chef Joaquin Ignacio Sanchez runs an in-house dry-aging fridge that goes from a 60-day European entrecote all the way to an extreme cut aged a minimum of 150 days, plus Simmental and Frisona ribeyes and a national Wagyu chuleton priced by the kilo. It's Repsol Recommended, and the cold starters set the tone: ox tartare with confit yolk, aged picana carpaccio, Rubia Gallega cured like jamon. For the full experience, the A5 Japanese Wagyu off the grill and the steak tartare roasted over bone marrow are the showpieces. Prices climb fast at the top of the menu, but this is a kitchen that takes aging more seriously than almost anyone in town. **Order:** - Ox tartare with confit yolk (€29.00) - 60 day dry aged European entrecote with bone (large) (€41.00) - Extreme dry aged entrecote with bone (min. aged 150 days) (€85.00) - Japanese A5 Wagyu from the grill with wasabi (€59.00) ### 7. Can Xurrades *Old-cow chuleton specialist* - **Neighbourhood:** l'Antiga Esquerra de l'Eixample - **Address:** Carrer de Casanova, 212, 08036 Barcelona, Spain - **Price:** €€€ - **Website:** https://canxurrades.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/can-xurrades Can Xurrades is the chuleton de buey pick, a Catalan grill in the Eixample where chef and co-founder Rafa Martinez built the menu around aged beef from old cattle. The headline is right there in the menu: a chuleton espectacular macerado, a marinated, aged bone-in chop that's the reason regulars keep coming back. Around it sits a tight, confident list of grill-house classics, including a steak tartare of beef sirloin, cecina with fried artichokes, and butifarra trinxat. It's less polished and less expensive-feeling than the dry-aging temples, which is part of the appeal. This is honest, beef-first cooking from people who know their cattle, and the chop is the thing to order. **Order:** - Chuleton Espectacular Macerado - Steak Tartar de Solomillo de Buey - Cecina con Alcachofas Fritas ### 8. Maison Carne Barcelona *One cut, one idea, built for two* - **Neighbourhood:** l'Antiga Esquerra de l'Eixample - **Address:** Carrer de Mallorca, 204, 08036 Barcelona, Spain - **Price:** €€ - **Website:** https://www.maisoncarne.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/maison-carne-barcelona Maison Carne strips the steakhouse down to a single proposition: a 1kg bone-in cote de boeuf, grilled and carved for two, and not much else to distract you. Founded by Baudoin de Fournas, it runs on a clever, low-friction format where the wine is poured by the centimetre from magnum bottles and the cheese is sold by weight, so the table fills up without much menu-reading. It's the most accessible entry point on this list for a proper shared steak, and the price for that much beef is hard to argue with. If you want the ritual of a big chop without the kilo-price maths of the dry-aging specialists, this is the easy yes. There's even a takeaway ribeye if you want it at home. **Order:** - Cote de boeuf (1kg bone-in ribeye, for two) (€36.90) - Wine (by the centimetre, magnum bottles) (€1 / cm) ### 9. Brabo *Repsol Sol fire-led braseria in Gracia* - **Neighbourhood:** la Vila de Gràcia - **Address:** Carrer de Sèneca, 28, 08006 Barcelona, Spain - **Price:** €€€ - **Distinction:** Michelin Selected · Repsol 1 Sol - **Website:** https://braborestaurante.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/brabo Brabo is the Repsol Sol pick, a fire-led braseria in Gracia from Rafa Panatieri and Jorge Sastre, the team behind Sartoria Panatieri. It approaches meat the way a serious wood-fire kitchen does: a short, sharp list of cold cuts, grill-cooked viandas, and a few big cuts priced by the kilo, all built around the embers. The Friesian beef ribeye and sirloin come by weight for sharing, and the cured old Friesian cow loin and the matured Avilena beef tartare on a waffle show off the same old-cow focus the best Basque houses prize. Round it out with the aligot, a molten cheese-and-potato side that's worth the order on its own. It's the most chef-driven room on this list, and it shows in the detail. **Order:** - Friesian beef ribeye steak (€120/kg) - Cured old Friesian cow loin (€25) - Waffle with tartar of matured Avilena beef (€24) - Aligot with Puig Pedros cheese (€8) ### 10. 1881 per Sagardi *Basque txuleton over the port* - **Neighbourhood:** la Barceloneta - **Address:** Plaça de Pau Vila, 3, 08039 Barcelona, Spain - **Price:** €€ - **Website:** https://1881persagardi.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/1881-per-sagardi 1881 per Sagardi brings the Basque txuleton tradition to a prime spot in Barceloneta, with the Sagardi group's asador approach and views over the port. The menu is broad and seafood-heavy, built around Barceloneta-dock prawns, Galician clams, and grilled fish, but the grill section is where the steak credentials live: a matured txuleton sold by weight, a premium version aged at least four weeks, and a mature-beef sirloin with foie. Start with the Karmelo Toja anchovies or the matured beef steak tartare, then let the txuleton anchor the table. It's a more polished, occasion-friendly take on the asador than the back-street specialists, which suits the waterfront setting. **Order:** - Txuleton matured beef (1000-1300g) (€8 / 100g) - Txuleton premium matured beef (min. 4 weeks) (€12 / 100g) - Mature-beef sirloin with foie (€42) - Matured beef steak tartare (€26) ### 11. Darvaza *World-grill concept across cuts and origins* - **Neighbourhood:** l'Antiga Esquerra de l'Eixample - **Address:** Carrer de Mallorca, 209, 08036 Barcelona, Spain - **Price:** €€€ - **Website:** https://darvazabarcelona.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/darvaza Darvaza takes a world-grill approach to beef, running Spanish and global cuts off a wood fire under chef Adrian Gerardi. The meat list moves from a 200g beef sirloin to a Black Angus Nebraska ribeye and a selected bone-in ribeye sold by the 100 grams, alongside a National Angus tomahawk for the table. What sets it apart is how much else comes off the same fire: wood-oven rices, including a 60-day matured bone-in ribeye rice, grilled red prawns, and a roster of fire-charred vegetables. Start with the grilled matured ribeye croquettes or the Galician picana carpaccio, then build a meal that's as much about the grill as the cut. It's the most exploratory kitchen on this list without losing the plot on beef. **Order:** - Black Angus Nebraska ribeye (350g) (€65) - Selected bone-in ribeye beef (€9.20/100g) - Grilled matured bone-in ribeye croquettes (4 u.) (€13) - 60-day matured bone-in ribeye rice (€48/person) ### 12. La Madurada *In-house 45-day aging chamber* - **Neighbourhood:** Horta - **Address:** Pg. Maragall, 408, 08031 Barcelona, Spain - **Price:** €€ - **Website:** https://lamadurada.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/la-madurada La Madurada built its whole identity around the aging chamber, as the name suggests. The kitchen, run by Joaquin Sanchez and German Espinosa, ages beef in-house for 45 days and serves the results as a ribeye in two sizes plus Simmental and Friesian T-bones priced by the kilo. Around the aged cuts sits a friendly, well-priced spread of fresh meats: Argentine picanha, skirt steak in chimichurri, beef churrasco, and a steak tartare with candied egg yolk to start. It's the most everyday-feeling entry on the upper half of this list, the kind of place you can take a group without anyone flinching at the bill, while still getting properly aged beef off the grill. **Order:** - 45-day aged ribeye (350g) (€26.50) - 45-day aged Simmental T-bone (€82/kg) - Steak tartare with candied egg yolk (€18.90) - Argentine picanha (350g) (€26.50) ### 13. Parking Sotano *Basement steak-for-two off wood and charcoal* - **Neighbourhood:** Sant Gervasi - Galvany - **Address:** Passatge de Marimon, 5, 08021 Barcelona, Spain - **Price:** €€ - **Website:** https://parkingsotano.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/parking-sotano Parking Sotano is the basement steak spot in Sant Gervasi, a low-lit room built around a wood-and-charcoal grill where head chef Gloria Marquez and grill master Nacho Dambolena keep the focus tight. The format leans hard into sharing: a 500g European steak for two, a Galician version for a bit more, and a 1kg T-bone built for three or four, plus a Galician beef steak tartar to start. The sides are where it has fun, from grilled artichokes and potato gratin to eggs with parmentier and grated fresh truffle, and there's a short, well-chosen wine list to match. It's a confident, grown-up steakhouse that doesn't need to shout about itself. **Order:** - Steak 500 gr. from Galicia, for 2 persons (€62.00) - 1 kg T-bone steak. European origin, for 3/4 people (€112.00) - Galician beef steak tartar (€20.00) ### 14. Solomillo *Cut-and-weight steak in a hotel dining room* - **Neighbourhood:** la Dreta de l'Eixample - **Address:** Mallorca, 251, 08008 Barcelona, Spain - **Price:** €€ - **Website:** https://www.restaurantesolomillo.com - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/solomillo Solomillo sits inside the Alexandra hotel in the Eixample and builds its identity around the tenderloin its name references. The Solomillo's Dishes section runs through the cut in several guises: roast beef, sauteed diced tenderloin with foie poelee, with gorgonzola, with Padron peppers, or a full Frisian tenderloin with fries, lettuce, and onion. Around the steak sits a generous board-and-tapas menu, from Joselito bellota cold cuts and a long cheese list to Black Angus cured beef and a Rubia Gallega burger. It's a comfortable, hotel-polished room that works as well for a business lunch as a steak dinner, and the cut-by-cut tenderloin menu gives you more ways into the beef than most. **Order:** - Frisian tenderloin with fries, lettuce and onion salad (€31.00) - Sauteed diced tenderloin with foie poelee (€21.00) - Duo of steak tartar brioche (€14.00) ### 15. Patagònia Beef & Wine *Argentine cuts flown in fresh* - **Neighbourhood:** La Dreta de l'Eixample - **Address:** Gran Via de les Corts Catalanes, 660, 08010 Barcelona, Spain - **Price:** €€€ - **Website:** https://www.patagoniabw.com/ - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/patagonia-beef-and-wine Patagonia Beef & Wine is the Argentine steakhouse for people who want the cuts done the Buenos Aires way. The grill list is the heart of it: bife de chorizo, lomo, ojo de bife, picana, and cuadril, in a range of weights, alongside the usual parrilla supporting cast of empanadas, chorizo criollo, provoleta, and grilled sweetbreads. There's a tasting of Argentine empanadas to open, a few pasta options for the table, and a weekday lunch menu that makes it an easy midday call. It's a straight-down-the-line Argentinian parrilla that knows what it is and doesn't overreach, which is exactly what you want from one. **Order:** - Ojo de bife (Rib eye) - Bife de chorizo (Sirloin / Entrecote) - Provoleta (grilled provolone) ### 16. El Laurel *Argentinian empanadas and milanesas in Sant Antoni* - **Neighbourhood:** Sant Antoni - **Address:** Carrer de Floridablanca, 140, 08011 Barcelona, Spain - **Price:** €€ - **Distinction:** Repsol Solete - **Website:** https://laurelbcn.wixsite.com/restaurante - **Full profile:** https://guidavera.com/spain/barcelona/restaurants/el-laurel El Laurel is the casual Argentinian counterweight to the premium tier, a Sant Antoni spot that holds a Repsol Solete and leans into the homier end of the parrilla tradition. The strength here is the everyday Argentinian stuff: a long list of empanadas across beef, chicken, and vegetarian fillings, milanesas done several ways, and an entrana off the grill for the steak craving. It's not a kilo-of-aged-chuleton kind of place, and it isn't trying to be. Come for empanadas and a milanesa napolitana, add the entrana if you want red meat, and finish with an alfajor. It's the friendly, low-stakes option on a list that otherwise climbs into serious-money territory. **Order:** - Entrana (€16.00) - Milanesa napolitana (€16.00) - Empanada de Carne (Beef) (€3.30) ## Honourable mentions - **[Buenos Aires Grill Restaurant](https://guidavera.com/spain/barcelona/restaurants/buenos-aires-grill)** (L'Antiga Esquerra de l'Eixample) — Argentinian parrilla in the Eixample, a reliable stop for grilled cuts, empanadas, and the full Buenos Aires spread. - **[The Ranch Smokehouse](https://guidavera.com/spain/barcelona/restaurants/the-ranch-smokehouse)** (La Dreta de l'Eixample) — American BBQ in the Eixample for the low-and-slow camp: smoked brisket and ribs rather than a grilled chop, but firmly beef-led. - **[Mr. Porter](https://guidavera.com/spain/barcelona/restaurants/mr-porter)** (la Dreta de l'Eixample) — Repsol Recommended international steakhouse inside the Sir Victor hotel, with executive chef Ryan Murphy and a glossy, occasion-night room. - **[Pirineu en Boca](https://guidavera.com/spain/barcelona/restaurants/pirineu-en-boca)** (la Dreta de l'Eixample) — Catalan grill built on Pyrenees-sourced beef, with a butcher-counter sensibility and a focus on where the meat comes from. - **[Erre & Urrechu](https://guidavera.com/spain/barcelona/restaurants/erre-urrechu)** (la Maternitat i Sant Ramon) — Basque asador from chef Inigo Urrechu in the upper city, grilling txuleton the Basque way in a smart hotel setting. ## The Steak scene in Barcelona Barcelona's steak scene is concentrated in the Eixample, where most of the dry-aging specialists and Argentinian parrillas sit within a few blocks of each other, with outliers in Gracia, Barceloneta, and the upper neighbourhoods. The modern wave is recent: the dedicated dry-aging temples and the Buenos Aires parrilla imports mostly arrived from the mid-2010s onward, layered on top of older Basque-Navarrese asador traditions. Prices run from around 20 euros a head at casual parrillas to well over 100 euros per kilo for aged premium cuts at the specialists. ## Glossary - **Chuleton** — A thick bone-in beef rib chop, traditionally from an older dairy cow, salted and grilled over embers until darkly crusted outside and rare within. Usually sold by weight and carved for sharing. Known as txuleton in Basque. - **Txuleta / Txuleton** — The Basque name for a large bone-in beef chop grilled the asador way over wood or charcoal. The txuleton is the centrepiece of Basque and Navarrese steak cooking. - **Vaca vieja / Buey** — Beef from older dairy cattle, prized for heavier fat marbling and deeper, nuttier flavour than young beef. The basis for most serious Basque, Galician, and dry-aging steak programmes. - **Dry-aging** — Hanging beef in a temperature- and humidity-controlled chamber for weeks or months, which dehydrates the meat, concentrates flavour, and tenderises it through natural enzymes. Barcelona programmes range from 45 days to over 150. - **Parrilla** — The Argentinian grill and the style of restaurant built around it. A parrilla works through a wide spread of beef cuts plus provoleta, sweetbreads, and empanadas, usually as individual portions. - **Asador** — A Basque or Castilian grill house centred on cooking over wood or charcoal embers. Beef asadores are built around the txuleton; the term also covers houses that roast lamb or suckling pig. - **Entrana** — Skirt steak in Argentinian butchery, a flavourful, loose-grained cut grilled hot and fast on the parrilla. A staple order at Argentinian steakhouses in Barcelona. - **Provoleta** — A thick slice of provolone cheese grilled in a small dish until molten and crusted, usually seasoned with oregano. A standard Argentinian parrilla starter. ## Frequently asked questions ### What's the best steakhouse in Barcelona? Bardeni-Caldeni is the most-cited meat kitchen in Barcelona. Chef Dani Lechuga's meatbar near Sagrada Familia holds a Michelin Bib Gourmand and serves smaller, composed beef plates with a two-dish minimum, rather than a classic carve-it-at-the-table chop. ### How much does a steak cost in Barcelona? Casual Argentinian parrillas run roughly 20 to 35 euros a head. Aged and premium cuts at the specialists are usually priced by weight, where 80 to 120 euros per kilo is common, and a shared bone-in chop for two can land well over 60 euros total. ### Where do you find the best dry-aged beef in Barcelona? Lomo Alto set the dry-aging benchmark in Barcelona, and Carnal Steakhouse pushes it furthest, with an in-house fridge that ages cuts past 150 days. La Madurada ages beef 45 days in its own chamber, and Brabo works with old Friesian cow beef. ### Where can you get a Basque txuleton in Barcelona? 1881 per Sagardi serves matured txuleton by weight over the port in Barceloneta, Gorria grills a Vera del Bidasoa veal chop in the Basque-Navarrese tradition, and Erre & Urrechu runs a Basque asador from chef Inigo Urrechu in the upper city. ### What's the best Argentinian steakhouse in Barcelona? 9 Reinas is the Argentinian parrilla flagship in Barcelona, with Angus, Nebraska, and Wagyu cuts off the grill. La Cabrera brings its Buenos Aires parrilla to the Eixample, and Patagonia Beef & Wine grills Argentine cuts in the Eixample. ### What is a chuleton or txuleton? A chuleton (Spanish) or txuleton (Basque) is a thick bone-in beef rib chop, traditionally from an older dairy cow, salted and grilled over wood or charcoal embers until darkly crusted outside and rare within. It's usually sold by weight and carved for sharing. ### Why is old-cow beef prized for steak? Beef from older dairy cows, called vaca vieja or buey, carries far more fat marbling and a deeper flavour than young beef. Basque and Galician asadores prize it, and several Barcelona kitchens dry-age this beef in-house to concentrate the taste further. ### Can you get steak for one person in Barcelona? Yes. Argentinian parrillas like 9 Reinas, La Cabrera, and El Laurel serve individual cuts and milanesas, and meatbars like Bardeni-Caldeni serve smaller plates. The classic shared chop at the asador and dry-aging specialists is built for two or more. ### Where is a good steakhouse for sharing in Barcelona? Maison Carne serves a 1kg bone-in cote de boeuf built for two, Parking Sotano does a 1kg T-bone for three or four off a wood-and-charcoal grill, and the asadores sell txuleton and chuleton by weight to carve at the table. ### Which Barcelona steakhouses have a Michelin or Repsol distinction? Bardeni-Caldeni holds a Michelin Bib Gourmand. Brabo holds a Repsol Sol, while Carnal Steakhouse, Mr. Porter, and Erre & Urrechu are Repsol Recommended, and El Laurel holds a Repsol Solete. ## About the author **Justin Mota** — Guidavera founder Justin Mota is the founder of Guidavera. He has lived in Spain for over 10 years and runs a native AI agency alongside building this platform. Food has always been the way Justin connects with friends, and Guidavera started as the list he kept sending to everyone visiting Barcelona. He built it for himself and his friends first, and now hopes it can transform the way people discover great food experiences everywhere. More: https://guidavera.com/about --- This guide is the canonical machine-readable version of https://guidavera.com/spain/barcelona/best-steak. Every claim is verifiable against the linked restaurant profiles. Source: Guidavera (https://guidavera.com).