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A wood-fired steakhouse on a pretty Eixample pedestrian street, Carnal brings a Uruguayan sensibility to the Spanish parrilla format. Dry-aged beef from Spain, South America, and Japan goes over oak embers, and the room, all dark tones and warm light around an open kitchen, matches the menu's intensity. The chef's background spans Montevideo and the Basque Country, which lands him somewhere between campfire and precision.
The awards strongest first
- World's 101 Best #92 · World's Best Steak Restaurants
- Eater The 38 Best Restaurants in Barcelona
One number, weighted & current 70
How we scoreThe dishes from the writeups
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Ox chuletón
“the menu’s most luxurious item is the 120-day-aged, 2-pound ox chuletón (bone-in rib-eye) from the legendary Bodega El Capricho near León, Spain”
Eater -
A5 wagyu tartare
“warm up with some American black angus beef cheek croquettes, flame-grilled maitake mushrooms, or A5 wagyu tartare kissed with a blowtorch and served over a caveman-esque length of roasted bone marrow”
Eater -
Flame-grilled maitake mushrooms
“warm up with some American black angus beef cheek croquettes, flame-grilled maitake mushrooms, or A5 wagyu tartare kissed with a blowtorch and served over a caveman-esque length of roasted bone marrow”
Eater
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