Beyond the Bikini and the wagyu, the grill turns out empanadas, chuletitas a la brasa, a chivito, choripán, and even brasa macarrones, grilled macaroni, alongside the more expected cuts.

Sara Aznar and Nacho Ventosa, who also run Charrúa and El Viajero, opened Los 33 on Plaza de Salesas in May 2022. Their philosophy is short: firewood, fire and honesty, timeless food without excess artifice, with the fire there to lift the product rather than destroy it. It won Restaurante Revelación at the 2024 Premios Metrópoli, is recommended in the Michelin Guide, holds one Repsol Sol and placed No. 57 on the World's 101 Best Steak Restaurants list for 2026. Head chef Oswaldo González, previously at DSTAgE and TriCiclo, runs the grill.

The name comes from Uruguay's Treinta y Tres Orientales, the 33 patriots of the country's independence story, picked up on the owners' travels. Music is the other half of the place: Ventosa's collection of more than 3,000 vinyl records plays through 1970s analogue sound equipment, and a DJ takes over from 21:00, which is part of why Los 33 feels as much like a bar as a restaurant late into the night.

The cooking mixes the spirit of a Madrid bar with the warmth of a South American parrilla, contemporary dishes alongside traditional Uruguayan and Argentine recipes, all built on high-quality meat and charcoal. The Bikini sandwich is the house's most in-demand dish. Around it, the grill turns out empanadas, choripán, a chivito, chuletitas, entraña and grilled macaroni, alongside wagyu and bigger cuts such as Galician beef chop by the kilo, with a tortilla and croquetas for the bar side.

The Bikini is a grilled sandwich of compact, slightly sweet Italian white bread with Havarti, prosciutto and smoked butter, cut into rectangles. The beef runs from Galician Rubia aged 60 days and Simmental aged 30 to Angus and wagyu from Discarlux, and the menu around it has taken in Santoña anchovies with smoked butter on brioche toast, fainá with burrata and roast aubergine, thin-cut Angus ribs, grilled sweetbreads with braised lemon, calçots with romesco in season, and a ribeye with hand-cut chips.

Los 33 splits into two areas: a bar for tapas and cocktails, which are one of the room's highlights, and a dining room with exposed wooden beams and the wood-fired grill in full view. The feel is lively, industrial and cosy at once.

Los 33 keeps late hours: Monday from 18:00, Tuesday to Friday from 13:00, Saturday from 11:30, until 02:00 (02:30 on Friday and Saturday), and Sunday from 12:30 to 19:00. Reservations open every day at midnight for the same date two months ahead (on 14 May, you can book for 14 July), through the booking link on its site; it does not take bookings by email. The phone is +34 914 99 72 58.