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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.
One honor, in evidence:
The record strongest first
- World's 101 Best #70 · World's Best Steak Restaurants
One number, weighted & current 63
How we scoreThe dishes from the writeups
- 60-day aged Txuleton ribeye World's 101 Best
- Txuleburger World's 101 Best
- Martina Hayworth martini World's 101 Best
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- Papa San Nikkei Japanese Eat · 69
- Hav & Mar Ethiopian Eat · 87
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