Solomillo

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  Once you have reviewed the menu, you choose the breed –Asturian from the valleys, Cazurra, Frisian, Galician blonde, Wagyu, matured beef–, the weight of the piece –from a moderate 125 g, 175, 250, 350 or 500 g to share–, the degree of doneness –five options–, the sauces –their own Café de París, béarnaise, blue cheese, black pepper, old-fashioned mustard, herb mojo and roasted jalapeño– and the side dishes –we ordered confit peppers, lettuce and onion salad and chips.
  
  

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  If you prefer raw meat, try the steak tartare, which is prepared at your table with careful attention to presentation.
  
  Details for detailers: to fare la scarpetta, the bread is served with organic extra virgin olive oil from the Arroniz variety, produced by the Diezdedos oil mill in Teruel.

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  The Creamy cheesecake and Crispy vanilla and caramelised hazelnut puff pastry are worth saving room for dessert, and can be accompanied by a dozen sweet wines. The list of other types of wine includes Spanish, Catalan and French labels, and by the glass: we tried the Bancal del Bosc by Vinyes Domènech (D. O. Montsant) coupage of Cabernet Sauvignon, Carignan, Grenache and Syrah.

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  New: La Barra del Solomillo, formerly the charcuterie, offers tapas, small plates and signature preserves. At the bar, at a communal table or by the window, the atmosphere is informal, but the gastronomic hallmark of the restaurant remains the same.

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  Joselito Iberian ham and sausages and Cal Tomàs Catalan cold meats, Black Angus beef jerky, a platter of Canarian ham with Picual olive oil and La Vera paprika, Iberian pork loin with protected designation of origin Jabugo, mortadella with Bologna PGI, French oysters served with cava or champagne if you wish, cheeses selected by Eva Vila from Vila Viniteca, grilled molletes, sliced bread or XL focaccia from Triticum, or their hamburger.

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  And there’s more… maybe you’d like a cocktail in the inner courtyard!

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• Solomillo
• C. Mallorca, 251
• 08008 (Eixample)
• T. 934 677 755
• www.restaurantesolomillo.com