Beef rib steak aged for 30 days, on the bone, about 370–400 g, on Carrer de la Cera, 49.
We cook the steak to your liking, slice it and serve it with potatoes and vegetables. It comes on the bone, about 370–400 grams.
€28.90
“Traditional cooking is the foundation of everything. From there you can do different things, but always with very clear foundations.”
— Albert Güell, chef at Can Lluís
Ageing beef is an old butcher’s craft: over weeks of rest the meat loses water, concentrates its flavour and becomes more tender. Thirty days gives the steak an intense taste while keeping it juicy.
If you like hearty cooking, try our breaded kid goat from Rasquera (€23.00) or pig’s trotters with snails (€22.50).
