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WHO SAID A SANDWICH CAN NOT BE A GOURMET DISH? WE HAVE REINVENTED IT
Extraordinary, first class meat, matured to the point where it becomes a treat for the senses.
From veal to ox meat or mature beef. Incredible combinations that we combine with the world of bread.
A unique sensory experience.
Welcome to LomoBajo, meat-lover.
OUR AGEING PROCESS: ALCHEMY OF FLAVOURS
VEAL
MATURE BEEF
OX
DAYS 20
30
120
365 DAYS
HANGING
AGEING
EXTREME-AGEING
DAYS
20
20
VEAL
HANGING
30
MATURE BEEF
AGEING
120
OX
EXTREME-AGEING
365
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EATING OX, MATURE BEEF OR VEAL IS NOT THE SAME
Our ox meat comes from cattle over 5 years of age which graze healthily on pastures.
Finding oxen that meet our requirements is a time-consuming task.
This meat is smooth, the texture is tender and the flavour powerful.
By mature beef we mean mother cows or dairy cattle aged over 3 years, fed with top-quality grain.
Its texture is tender and it has a very powerful yet balanced flavour. Our veal is produced from young females.
It is exceptionally tender, delicate and juicy. The short maturing process enhances its flavour.
OUR COOKING PROCESS: CULINARY PRECISION
We have 4 coals for different types of cooking at different heights and temperatures.
We temper the meat and leave it at a certain distance from the embers so that it gains heat without being cooked.
When the inner part of the meat has reached its correct point, we seal it.
This last step is performed between 36 and 40 degrees and with the aid of a meat thermometer.
A real display of precision.
OUR CATTLE BREEDS: WE HANDLE THE BEST BREEDS OF THE WORLD
No two animals are ever quite the same. Each breed is different. Therefore, we analyse the traceability of our pieces. Meat has a history
and we want to appreciate it: its origin, diet, physical activity and character. Everything comes to our plate. And we have chosen it for you.
GALICIAN BLOND
Origin: Galicia
Meat of fibrous texture and intense flavour. Ideal for expert consumption.Alistana Sanabresa
Origin: Castilla y León
One of the best Castilian meats. It stands out for its limited production.FRISIAN
Origin: Frisian region
Its aroma and texture are buttery. Ideal for all palates.ASTURIAN VALLEY
Origin: Asturias
A very lean meat with a low level of fat under the skin.Avilena
Origin: Castilla y León
Meat of fine texture and very juicy. On the palate, it stands out for its intensity.BROWN SWISS
Origin: Alps
Smooth flavour, slightly creamy texture and slightly acid taste.Sayaguesa
Origin: Castilla y León
Breed of great genetic purity and with a good level of infiltrated fat.Barrosa
Origin: Portugal
Long and deep taste. Soft texture with milk notes.Maronesa
Origin: Portugal
It stands out for its limited production. Delicate and balanced taste.BROWN PYRENEAN
Origin: Pirineos
Bruna refers to the brown colour of the cow. Mild flavour for all palates.Wagyu
Orign: Japan
Our Wagyu is of national origin. Extremely tender and juicy meatAngus
Origin: Scotland
Our Angus is of national origin. It is characterised by its succulent and silky meat.
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ROLLS, BURGERS AND PEPITOS ON BREAD
In LomoBajo we have reinvented sandwiches so you can enjoy the best ox meat, beef and veal. In our menu you will find rolls, burgers and Pepitos (hot sandwiches) on pretzel, black or white bread. A daring and distinguished combination for demanding urban palates.
Supreme meat on bread? Nowhere else. Only at LomoBajo.
DISCOVER OUR PRIVATE ROOM
Pau Claris is the perfect choice for your group celebrations, with a capacity of up to 40 people and located in the centre of Barcelona.
Find out more!
MAKE A RESERVATION
No reservation required except for:
Groups of more than 10 people and private events. Please contact us HERE
OPENING HOURS
From Monday to Sunday: 1 pm to 12 am