Cooking with smoke and charcoal is an ancient way of seasoning food and barbecue experts refer to barbecue as ways to prepare and savor food involving all the senses …
When the smoke passes through the meat it impregnates flavor and smell, which results in a very characteristic and delicious flavor
Charcoal for its part is one of the crucial elements to give that special flavor to the dishes, that is why the choice and mixture of the types of charcoal is part of the secret …
The charcoal grill defats the meats, keeping the juices and flavors inside like no other cooking system.
In the search for product quality, we use the vegetables offered by the Vega of Madrid while continuing to work with different Spanish gardens, such as Navarra, Almeria or Galician, among others.
As for our meats, we have chosen to work with what is known as British breeds, Angus and Hereford, which we import from Argentina and Uruguay. They feed 100% of green pastures throughout the year and also do so extensively, since each of them corresponds to one hectare of land.
