Our passion for meat is evident throughout our entire offering, which is based on making the most of every part of the animal.
The purest, cleanest, and most flavorful cooking is achieved with charcoal fire, which gently smokes and cooks.
The environment around us nourishes us each season with many of the vegetables, greens, and fruits that make their way into our kitchen.
Our passion for meat is evident throughout our entire offering, which is based on making the most of every part of the animal. Cured meats, stews, raw preparations, marinades, and of course, chops—aged using the dry-aged method while carefully considering the key factors to ensure they reach their optimal point for consumption.
We select the finest specimens of cow and ox from small family farms in the Galician countryside, working hand in hand with our local suppliers.
Once a year, we take our grill out onto the terrace and host a wildly carnivorous dinner.
The rice dish that best represents us is a fusion of garden produce and meat—a connection between vegetables, the grill, and the chop.
A base of roasted vegetable stock, chargrilled bones from our prime rib cuts, and topped with a grilled beef chop make this the most sought-after dish among our devoted rice lovers.
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The purest, cleanest, and most flavorful cooking is achieved with charcoal fire, which gently smokes and cooks both vegetables and the finest cuts of meat. All our products go through the grill to achieve the flavors and textures we strive for.
Our demonstration garden, maintained using ecological methods, features a selection of seasonal crops and fresh herbs for daily use.
The culinary offerings at El Portillo change and evolve constantly with the seasons. We offer both a tasting menu and an à la carte option, where diners can enjoy iconic dishes as well as new creations.
