La Madurada
Horta-Guinardó
Restaurant specializing in dry-aged meats, offering beef cuts aged up to 150 days. Cooking on charcoal grill and jungle-inspired decor create an exotic atmosphere.
Innovative Concept
La Madurada stands out for its specialization in dry-aged meats, offering a gastronomic experience centered on aged beef. The restaurant offers cuts with aging periods ranging from 45 to 150 days, primarily from Simmental cattle.
Distinctive Menu
- Aged beef cuts: ribeye, sirloin
- Fresh meats as a complement
- Hot starters: Creole chorizo, grilled sweetbreads, empanadas with aged meat
Culinary Technique
Cooking is done on a charcoal grill, imparting a characteristic flavor to the meats. Some dishes are prepared on hot stones directly at the table, offering an interactive experience for diners.
Setting and Ambiance
The establishment distinguishes itself with its jungle-inspired decor, creating an exotic and immersive atmosphere. Several dining areas are available, including more intimate spaces, catering to different types of guests.
Culinary Expertise
- Executive Chef: Joaquín Ignacio Sánchez
- Grill Master: Christian Jiménez
Complementary Offerings
- Extensive selection of local wines
- Creative cocktails and mocktails
- Cava and passion fruit sangria
Practical Information
- Aged meat prices: 80 to 155 euros per kilogram
- Diverse clientele: families, neighborhood residents
- Reservation recommended
- Multilingual staff (English spoken)