What to order:

The charcoal-grilled txuleta is the reason to come. It’s sold by weight, so go with at least one other person and ask the staff which cut and size they recommend. Pair it with a bottle of Rioja or the house red and skip heavy starters to save room.

Why it’s here:

La Txuleteria is a straight-up Basque steakhouse and one of the best alternatives if you miss out on Bar Néstor. The focus is entirely on high-quality beef cooked over charcoal, with a smoky crust, generous portions, and no unnecessary extras.

Tip:

Book ahead for dinner as it fills up quickly. Tell them how you like your steak when ordering, expect a mid-to-high spend, and plan to share. This is a proper steak experience rather than a casual pintxos stop.