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A 60-day aged Txuleton ribeye, cooked over a charcoal-fired grill and a Spanish wood oven, is the reason this Basque steakhouse inside Mercado Little Spain exists. The kitchen splits its sourcing between American producers and Spanish importers, which puts Ibérico pork and Spanish lamb alongside the beef with a logic that holds. Sommeliers steer you toward Spanish bottles, and the martini comes with olive oil-infused gin and a Basque gilda, because of course it does.
The awards strongest first
- World's 101 Best #70 · World's Best Steak Restaurants
One number, weighted & current 63
How we scoreThe dishes from the writeups
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Txuleton ribeye
“Signature cuts such as the 60-day aged Txuleton ribeye are handled with precision and restraint, allowing ageing, marbling and depth of flavour to speak clearly.”
World's 101 Best -
Txuleburger
“That same instinct is present in details that give the restaurant a more personal voice - from the Txuleburger to the Martina Hayworth martini, made with Spanish olive oil-infused gin and topped with a Basque gilda.”
World's 101 Best -
Martina Hayworth martini
“That same instinct is present in details that give the restaurant a more personal voice - from the Txuleburger to the Martina Hayworth martini, made with Spanish olive oil-infused gin and topped with a Basque gilda.”
World's 101 Best
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