Originally a humble fruit shop more than 70 years ago, Casa Julián @casajuliandetolosa1951 in Tolosa is the place for a perfect chuleton in the Basque Country. In its early days, the shop served simple ham sandwiches and vermouth on Sundays; everything changed when Julián’s friend returned from Argentina with grills, metal rods and a new philosophy of cooking over fire. Julián became so captivated by grilling that he hosted “discussion days” with local surgeons and doctors to debate the anatomy of the perfect cut. He opened Casa Julián in 1951, later entrusting it to his close friend Matías Gorrochategui, whose three sons now run the asadors in Tolosa and Madrid. The steaks, typically aged around 20 to 30 days, are seasoned generously with salt, rested and returned to the grill to achieve that signature crust with a remarkably tender centre. Since 1951, the menu has barely changed, and the candied piquillo peppers remain one of its iconic dishes. @inakigorrochategui1954
Late autumn at Etxebarri @asadoretxebarrioficial – the pinnacle of the best ingredients and cooking over🔥. In the pictures: – Galician sea urchin with sea urchin and butter “beurre blanc” – Anchovy with pepper – Homemade mozarella – Gamba roja from Palamós – Lobster – Clams with first guisantes lágrima – Egg with Alba truffle – Warm homemade chorizo – Porcini mushrooms – El Rey – Chuleton – Ice cream with beetroot – Chocolate soufflé – Cheesecake (not in the picture) Special thanks to @benabdallahmk for the best pairing as always. 🫶🏻
Late autumn at Etxebarri @asadoretxebarrioficial – the pinnacle of the best ingredients and cooking over🔥. In the pictures: – Galician sea urchin with sea urchin and butter “beurre blanc” – Anchovy with pepper – Homemade mozarella – Gamba roja from Palamós – Lobster – Clams with first guisantes lágrima – Egg with Alba truffle – Warm homemade chorizo – Porcini mushrooms – El Rey – Chuleton – Ice cream with beetroot – Chocolate soufflé – Cheesecake (not in the picture) Special thanks to @benabdallahmk for the best pairing as always. 🫶🏻
Late autumn at Etxebarri @asadoretxebarrioficial – the pinnacle of the best ingredients and cooking over🔥. In the pictures: – Galician sea urchin with sea urchin and butter “beurre blanc” – Anchovy with pepper – Homemade mozarella – Gamba roja from Palamós – Lobster – Clams with first guisantes lágrima – Egg with Alba truffle – Warm homemade chorizo – Porcini mushrooms – El Rey – Chuleton – Ice cream with beetroot – Chocolate soufflé – Cheesecake (not in the picture) Special thanks to @benabdallahmk for the best pairing as always. 🫶🏻
