Casa Julian de Tolosa

The Madrid outpost of Casa Julián brings the Tolosa asador tradition to the capital with the same disciplined approach to grilling. Steaks are aged for around 20–30 days, cooked over live embers in two stages, and finished with the signature crust that defines the house style. The menu remains almost identical to the original: chuleton, a few starters, and the essential candied piquillo peppers. A place for those who appreciate straightforward, ingredient-led cooking and the precision of an old Basque institution operating in a new city.