The essence of the genuine Basque steakhouse

Julián de Tolosa Cava Baja represents the essence of the genuine Basque steakhouse
          in Madrid. Captained by Mikel Gorrotxategi, the grill is handled here in the
        style created by Casa Julián de Tolosa, the mother house of the Madrid delegation.

The meats are meticulously selected, and their cooking shows the three shades
          of the perfect roast. As a suggestion, it is recommended to eat the Tx steak along
        with the mythical piquillo peppers.

Cava Baja

First Madrid branch of Casa Julián, we have been grilling in the style of Matías Gorrotxategi since 1989. In Casa Julián Cava Baja you will find a classic restaurant, with a service in accordance with modern times, and a gastronomic offer with the grill as the undisputed star. Read more

Inception

One of the first reported Basque steakhouses was born in the mid-1950s: Casa Julián, in Tolosa, thus beginning the roasting tradition in this town in the province of Guipúzcoa. With a disruptive commitment that positioned the grill as the centre of the gastronomy based on the product, Casa Julián came to stay and become the world reference grill that it is today. Read more

The Grill

The pillars on which Casa Julián is based are the tools and the grilling techniques. Both are included in the Grill in capital letters, resulting in a unique gastronomic offer based on the study and learning of the behavior of fire.. Read more

A classic offer of a Basque steakhouse with the finest product

The cornerstone of our menu is the meticulous selection of meats and a cooking that shows the three shades of the perfect roast. As a suggestion, it is recommended to eat the Tx steak with the mythical piquillo peppers. As a sign of distinction of Casa Julián in Tolosa, we serve exclusively Alubias de Tolosa and grilled monkfish Orio style.

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