Rustic, fire-led cooking built around the group's own beef, Brangus and Angus steers raised free-range on family farms in Brazil and Argentina. The June 2026 carta grills Angus bife de chorizo, baby beef, picaña and solomillo, wagyu cuts from picaña strips to the Queen Beef for sharing, and European cuts such as a tomahawk and T-bone. Starters range from Joselito ham and 48-month wagyu cecina to a trio of tartares, a wood-oven beef empanada, grilled provoleta, cheese-and-ham tapioca cubes and sweetbreads with salsa criolla, and sides include farofa, fried yuca, soufflé potatoes and a Biro Biro fried rice. The recent refresh brought in more Mediterranean dishes, such as grilled hook-caught squid and a lobster ensaladilla, and the traditional feijoada remains part of the offer.

Rubaiyat arrived in Madrid in 2006, in a space of more than 1,700 square metres on Calle de Juan Ramón Jiménez. The beef has always been the point: cattle from the group's own herds, mostly its Brangus breed, a cross of Brahman and Aberdeen Angus, raised free on the family ranch in Mato Grosso do Sul and, today, on farms in Argentina too. Over the years the house added wagyu crossbreeds and the Queen Beef, a premium cut from its youngest heifers.

The restaurant was recently renovated in a project by Alejandra Pombo, designed to bring the fire closer to the dining room and give the grill, the cellar and the welcome more presence.

The garden terrace, added in 2007, seats around 90 to 100 among thick greenery, away from the traffic, and is one of the draws of this part of the city on summer nights. Inside there's a main dining room, private rooms for meetings or presentations, a children's menu, and it's pet-friendly, with an arrangement with a nearby car park. Bread is baked in-house every day.