Casa Julian

The signature dish, chuleta, uses bone-in ribeye from Simmental and Basque cattle. The meat, cut into 5-centimeter thick slices, is sprinkled with coarse salt and grilled over charcoal until fragrant. The appetizers, such as marinated red peppers and tomato salad, are simple yet enhance the natural flavors of the ingredients. The meat dishes grilled on a special charcoal grill are crispy on the outside and juicy on the inside, and their flavor surprises those who visit.

The interior is designed in the traditional Basque Asador style, featuring an open kitchen. The charm lies in being able to see the cooking process on the parrilla up close, with the aroma of firewood wafting through the air. There is a warmth that comes from being family-run, creating a homely atmosphere where local regulars and tourists can relax. The simple interior and warm hospitality make visitors feel at ease.

"Casa Julián" was founded in 1951 by Julián Rivas. He established the Asador style by being the first in the Basque region to set up a charcoal grill, known as a "parrilla," in the dining area. Later, in 1981, Matías Gorochategui took over the restaurant and further developed the quality of the meat and grilling techniques. Currently, his sons are managing the restaurant while preserving the tradition and adding new innovations.

The cooking is handled by the brothers Inaki and Xabi, the sons of Matthias Gorochategui. They aim for further improvement while preserving the grilling techniques inherited from their father. With their skilled techniques, they provide the best meat dishes, resulting in simple yet profound flavors. They pay particular attention to the grilling of the chuleta, offering dishes that maximize the umami of the meat.