AN EXQUISITE EXPERIENCE. UNIQUE IN THE WORLD. NOT ONLY FOR OUR PRODUCTS,
BUT ALSO FOR THE WAY WE TREAT THEM

We personally select the most noble pieces offered to us by the market.
We age them like no one has before. Without rushing.
From veal to ox meat or mature beef.
We seek strong flavours, silky textures and mystical cooking.
From nature, to the plate. From the world, to Barcelona.
Welcome to LomoAlto, meat-lover.

OUR AGEING PROCESS: ALCHEMY OF FLAVOURS

VEAL

MATURE BEEF

OX

Days 20

30

120

365 Days

HANGING

AGEING

EXTREME-AGEING

days
20
VEAL
HANGING
30
MATURE BEEF
AGEING
120
OX
EXTREME-AGEING
365

EATING OX, MATURE BEEF OR VEAL IS NOT THE SAME

Nuestra carne de buey proviene de reses de más de 5 años, alimentadas en pastos de forma saludable.
Encontrar un buey que cumpla con nuestros requisitos es una tarea artesanal que requiere de tiempo.
Su carne es sedosa, de textura tierna y sabor muy potente.
Por vaca vieja nos referimos a vacas madres o lecheras de más de 3 años, alimentadas con cereales de máxima calidad.
Su textura es tierna y tiene un sabor muy potente pero equilibrado. Nuestra ternera es carne procedente de hembras jóvenes.
Destaca por su textura muy tierna, suave y jugosa. Su punto de maduración, muy corto, realza su sabor.

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.

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.

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.

PIECES SERVED IN STYLE

At LomoAlto, we serve matured ox meat, aged beef and veal of extreme quality.
Our tasting menus include the finest breeds on the market.
Our specialist staff will show you the pieces that best suit your palate.
We enjoy the moment the meat is cut at your table.
And we plate it under the light of a heat lamp that keeps the meat at the perfect temperature.
LomoAlto isn’t a restaurant. It’s a culinary experience.

MAKE A RESERVATION

Groups of more than 8 people and private events. Please contact us HERE

OPENING HOURS

From Monday to Sunday:
1 pm to 4 pm
8 pm to 12 am

CONTACT

Carrer d’Aragó 283-285
08009 Barcelona

MAP

T. +34 93 519 30 00