Basque
Barbecue, Traditional
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Review
El Capricho is the life’s work of José Gordón, whose near-obsessive pursuit of the perfect ox—its genetics, its upbringing, its ageing—has defined this remote Castilian institution. What began in the early 20th century as his grandfather Segundo’s cellar-winery and rustic summer eatery gradually evolved into one of Spain’s most respected destinations for mature beef.
Gordón’s philosophy is rooted in time: raising working oxen slowly, ageing the meat with precision, and cooking over fire with uncompromising technique. At El Capricho, the grill is not a spectacle but a final act of respect—revealing the depth of flavour forged over years in the fields and months in the cellar.