Casa Julián de Tolosa - Calle Ibiza
Casa Julián de Tolosa - Calle Ibiza
Casa Julián de Tolosa Calle Ibiza is the Madrid asador of Iñaki Gorrotxategi, part of the Tolosa grill family that has run Casa Julián since Julián Rivas founded it in 1954. Opened in 2019 at Ibiza 39 in the Retiro, it cooks mature-beef chuletón on a glassed-in brick grill, served sliced at the table, with Rivas's piquillo peppers on the side.
Social
From casajuliandetolosa on Instagram
Producto para el verano. Abiertos todo agosto en la calle Ibiza, y en la Cava Baja volvemos este sábado 15. 📍Casa Julian de Tolosa - Calle Ibiza, 39 📞 Reservas: 91 060 72 10 #parrillavasca #restaurantesmadrid #casajuliandetolosa #calleibiza #bulibiza
El fuego en esta casa no descansa. Abiertos todo el verano en la calle Ibiza 39. En la Cava Baja volvemos el 15 de agosto. 📍Casa Julian de Tolosa - Calle Ibiza, 39 📞 Reservas: 91 060 72 10 #parrillavasca #restaurantesmadrid #casajuliandetolosa #calleibiza
El corte que le damos a la grasa de la chuleta durante el asado, es porque al asarse, esta se encoge. Con ese pequeño corte, evitamos que la carne se contraiga. Aprovechamos para contarte que en nuestro restaurante la Cava Baja nos vamos unos días de vacaciones, pero en seguimos abiertos en Ibiza
La importancia de la sal en el proceso de asado de la chuleta. Utilizamos sal marina, en cantidad y de la mejor calidad. Además del fuego, es el único ingrediente que toca el maravilloso producto que vamos a disfrutar. La carne absorbe la que necesita, y la que queda, la retiramos. El proceso en
De un mismo lomo, obtenemos distintos cortes. Como dice Pablo, siempre en función de lo que apetezca disfrutar ese día, en una chuleta de la parte baja del lomo encontraremos más jugosidad, y en la parte alta más textura y sabor. Todas son buenas, pero cada una con sus matices. 📍Casa Julian de
Cosas que no cambian desde hace 70 años. Maravilla de chuleta. 📍Casa Julian de Tolosa - Cava Baja, 18. 📞 Reservas: 913 658 210 📍Casa Julian de Tolosa - Calle Ibiza, 39 📞 Reservas: 91 060 72 10 #parrillavasca #restaurantesmadrid #casajuliandetolosa #calleibiza #bulibiza
Background
About Casa Julián de Tolosa - Calle Ibiza
The Story
Casa Julián began in 1954 in Tolosa, Gipuzkoa, when fruit seller Julián Rivas turned his shop into a grill house after long talks with a friend back from Argentina. He's credited with the house's piquillo peppers and with the inclined rod grill still used there. When Rivas retired, Matías Gorrotxategi, who worked with him, took it over and kept the name, and his sons Mikel, Xabi and Iñaki now run one restaurant each. This is the third, opened in early 2019 by Iñaki Gorrotxategi in the Retiro, after the original in Tolosa (Xabi) and the Cava Baja branch (Mikel). The full name, Casa Julián de Tolosa Calle Ibiza, is there to make the difference clear.
The Cuisine
A Basque asador built on the Tolosa method. The chuletón comes from mature cattle of six or seven years, aged about 25 days, with the cut chosen by market availability (€78 a kilo), alongside Julián Rivas's roasted piquillo peppers. Before that there's Beher acorn-fed ham, Holstein-Friesian carpaccio with rocket and foie shavings, ox chorizo, cecina, Cantabrian anchovies, Tudela lettuce hearts, grilled leeks with Roncal cheese, boletus with a farm egg yolk and Casa Julián's battered Icelandic cod.
The Tolosa Grill
In a corner of the dining room sits a glassed-in grill built to the rules of the Tolosa house: a brick grill closed on three sides, so it works as an oven too, with the fire touching the meat as it's turned several times to keep it juicy. The grill cook brings the chop out, slices it and serves it plate by plate, Tolosa-style. Iñaki Gorrotxategi has said he prefers short ageing and puts the individual animal ahead of the breed, and the house says it looks for cattle raised outdoors on natural feed with as little intervention as possible.
Beyond the Chop
The rest of the carta is short and seasonal: vegetables and greens off the grill, a vegetable stew, the piquillos in half or full portions, and cured meats to start. Desserts stay Basque, with Tolosa's own tejas and cigarrillos almond biscuits and Roncal cheese with quince among them. Lázaro Rosa-Violán designed the room, which leans on Basque tradition, and it suits a dinner with friends or a celebration more than a quick lunch.
Booking
Tables go through CoverManager from the restaurant's own site, and the house asks for an exact head count and punctuality; changes go to reservas.ibiza@juliandetolosa.com or 910 607 210. There's a second, separate Casa Julián de Tolosa in Madrid on Cava Baja, so check which one you've booked.
The Chef
Iñaki Gorrotxategi
The Team
Iñaki Gorrotxategi, second generation of the Tolosa grill family, runs the Calle Ibiza house; his brothers Xabi and Mikel run Tolosa and Cava Baja.
Highlights
What Diners Say
Consensus
Casa Julián de Tolosa - Calle Ibiza Ratings & Reviews
Professional Ratings
comida 7.8
Diner Ratings
TripAdvisor
3.8
173 reviews
4.3
1274
Casa Julián de Tolosa - Calle Ibiza ranks #409 of 1001 rated restaurants in Madrid. Diners rate it 3.8/5 on TripAdvisor (173 reviews).
Reservations
How to Book Casa Julián de Tolosa - Calle Ibiza
Booking
Reserve through the booking widget on the venue's own site (ibiza.juliandetolosa.com).
Experience
Casa Julián de Tolosa - Calle Ibiza Dining Experience
Warm and Basque in feel, in a Lázaro Rosa-Violán room with the glassed grill in one corner. It's a place for a long meal with friends or a celebration, with polished, attentive service, and it books up.
Navigate
Casa Julián de Tolosa - Calle Ibiza Location & Neighbourhood
Address
Ibiza 39, 28009, Madrid, Spain
Get directions→Getting There
Ibiza 39, in the Ibiza barrio of the Retiro district, a residential street with a cluster of restaurants on the park's eastern side.
Nearby
Ibiza is the residential edge of Parque del Buen Retiro, and it eats like a neighbourhood that does not need to impress anyone. The rooms are taverns, grills and seafood done properly, at prices that reflect regulars rather than visitors. Palacio de Cristal and the park are the reason to come early.
Nearby landmarks
Landmarks within walking distance of Casa Julián de Tolosa - Calle Ibiza.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Casa Julián de Tolosa - Calle Ibiza.
Details
Casa Julián de Tolosa - Calle Ibiza Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:30–16:00 & 20:30–00:00 |
| Tuesday | 13:30–16:00 & 20:30–00:00 |
| Wednesday | 13:30–16:00 & 20:30–00:00 |
| Thursday | 13:30–16:00 & 20:30–00:00 |
| Friday | 13:30–16:00 & 20:30–00:00 |
| Saturday | 13:30–16:00 & 20:30–00:00 |
| Sunday | 13:30–16:00 |
Casa Julián de Tolosa - Calle Ibiza hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Casa Julián de Tolosa - Calle Ibiza FAQ
What kind of restaurant is Casa Julián de Tolosa on Calle Ibiza?
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A Basque asador cooking the Tolosa way: mature-beef chuletón from a brick grill, sliced and served at the table, with the house piquillo peppers. Around €51 to €100 per person.
When is it open, and how do you book?
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Every day 13:30 to 16:00 and 20:30 to midnight, with Sunday lunch only. Booking runs through Covermanager from the venue's own site, though tables are hard to get.
Is this the same Casa Julián de Tolosa as the one on Cava Baja?
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It's the same family but a different restaurant. Iñaki Gorrotxategi runs this one at Ibiza 39; his brother Mikel runs the Casa Julián de Tolosa on Cava Baja.
How much does the chuletón cost?
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The chuletón de vacuno mayor is €78 per kilo on the carta, and the piquillo peppers run €12 for a half or €19 for a full portion.
Who runs Casa Julián de Tolosa on Calle Ibiza?
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Iñaki Gorrotxategi, whose father Matías took over Casa Julián in Tolosa from founder Julián Rivas. He opened this branch in early 2019; his brothers run the Tolosa original and the Cava Baja branch.
Does it have a terrace and step-free access?
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Yes to both, and it's dog-friendly. Around €51 to €100 per person.
How is the chuletón cooked?
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On a brick grill closed on three sides, turned several times so the fire reaches the meat and it stays juicy, then sliced and served plate by plate. The beef is from mature cattle of six or seven years, aged about 25 days.