Carnal Steak House

Concept

Carnal Steak House distinguishes itself through its specialization in wood-fired grilled, dry-aged meats. The establishment emphasizes a cuisine based on fire, smoke, and ash, offering a gastronomic experience centered on product quality.

Exceptional Meats

• Selection of cuts from various breeds and origins
• Minimum 60-day aging process
• Aging showcase at the entrance allows observation of the process
• Option to reserve specific cuts in advance

Innovative Cooking

• Steaks served blue with a heated stone
• Allows customers to finish cooking at the table according to their preferences

Menu

• Specialties: steak tartare, Black Angus beef croquettes, Japanese wagyu
• Extensive wine selection for pairing
• Crafted cocktails

Space

• Various areas offering both conviviality and intimacy
• Decor combining elegance and sophistication
• Blend of vintage charm and contemporary style

Expertise

Chef Joaquín Ignacio Sánchez, originally from Uruguay, leads the kitchen after an international career. His expertise contributes to the restaurant's distinctive approach to meat preparation and presentation.

Practical Information

• Reservation recommended, especially for dinner
• Multilingual staff
• Lively atmosphere while allowing conversation