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A steakhouse near Loro Parque where the window looks straight out to sea and the meat case does most of the talking. Cuts from Uruguay, Nebraska, Germany, and Spain share the menu, many aged on the premises and sold by weight for two to share. The steak tartare is the house signature, though a T-bone or tomahawk tends to settle any remaining arguments. A family-run spot that carnivores on the island seem to find eventually.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Steak tartare
Michelin Guide -
Uruguayan beef entrecôte
“one of its superb cuts of grilled meat (Uruguayan beef entrecôte, Nebraskas Black Angus T-Bone, German Simmental ribeye, Chateaubriand and Spanish Tomahawk)”
Michelin Guide -
Black Angus T-bone
“one of its superb cuts of grilled meat (Uruguayan beef entrecôte, Nebraskas Black Angus T-Bone, German Simmental ribeye, Chateaubriand and Spanish Tomahawk)”
Michelin Guide -
Chateaubriand
“one of its superb cuts of grilled meat (Uruguayan beef entrecôte, Nebraskas Black Angus T-Bone, German Simmental ribeye, Chateaubriand and Spanish Tomahawk)”
Michelin Guide
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The neighbors closest first
- El Taller Seve Díaz Contemporary Canarian Eat · 86
- Gran Hotel Taoro Stay · 69
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