Barcelona Restaurants for Meat Eaters
Barcelona city is famous for its cuisine, and with several establishments with Michelin-starred chefs, a real food truck scene, buzz seafood restaurants and tapas bars galore, it is easy to see why. In fact, for some, it might even be overwhelming. If meat is something that has you salivating, read on. Here we share some of our favourite spots in the city for carnivores.
Mr Porter
If you want a side of glam served with your steak, then MR PORTER Barcelona, situated on Passeig de Gracia, is the place. It is chic, the service is impeccable, and the food is divine. The restaurant and cocktail bar is very New Yorker, serving rib-eye on the bone, a Mrs Porter, Japanese Waguya beef and sides such as cauliflower macaroni and cheese, skinny fires and black truffle polenta - making it incomparable with other city steakhouses. The grilled lobster with herb butter is also tantalizing, but we won’t delve too much into that in this carnivore-focused post. MR PORTER Barcelona, by the Entourage Group, is an ideal place to have a date night, enjoy a night out with friends, or dine with the family. It's an experience in itself, simply watching the cooks prepare the food, should you eat at the bar, and see the impressive dishes and cocktails come out—a perfect blend of sophisticated brasserie and creative mixology.
www.mrportersteakhouse.com/barcelona
Chez Coco
Up on Diagonal, tucked away behind doors, is a restaurant dedicated to birds. We're talking about a French-style establishment with succulent free-range chicken, among other meat and fish, raised in the wild in Galicia and fed with cereals for four weeks. Sharing is strongly encouraged at this elegant dining spot, with the menu structured around eating in groups. They also serve Pata Negra from Penedés, the Lumagorri from the Basque Country, the veal shank, the duck magret or the great guinea fowl. Dishes bathed in the Tuscan and Provencal tradition.
Solomillo
Solomillo restaurant is in Alexandra hotel on the upper part of Eixample. It's a central and modern dining location for diners for steak lovers. The formula is simple, where food is served based on selecting the meat, breed, weight, cooking preference and accompanying garnish. The French breed, Salers, is a softer meat. Charolesa, is famed for its quality low-fat beef. Frisian, arrived in Spain in the mid-60s, and the Rubia Gallega, the most intense flavour and expensive. It is also great for wine lovers and has a pretty terrace at the back, where you can eat and sip wine until late. Iberian ham, Catalan sausages and more are also on the menu. The meat game at this restaurant is strong.
LomoAlto
This meat destination is a popular place for meat enthusiasts, with a massive Leonese ox hanging above the reception area that's well into its 500-day ageing journey. Each cut of meat is meticulously catalogued and labelled with the age and breed, and the steaks are cooked with precision over charcoal flames on custom-made Josper grills. Culinary precision is at the forefront, as they have four coals for different types of cooking at different heights and temperatures. They then temper the meat, seal it between 36 and 40 degrees, and use a meat thermometer. For a special occasion, the 150-day-aged Rubia Gallega T-bone steak carved tableside is quite the experience.
