Menu
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
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.
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: Pyrenees
Bruna refers to the brown colour of the cow. Mild flavour for all palates.WAGYU
Origin: Japan
Our Wagyu is of national origin. Extremely tender and juicy meat.ANGUS
Origin: Scotland
Our Angus is of national origin. It is characterised by its succulent and silky meat.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: Pyrenees
Bruna refers to the brown colour of the cow. Mild flavour for all palates.Wagyu
Origin: Japan
Our Wagyu is of national origin. Extremely tender and juicy meat.Angus
Origin: Portugal
Our Angus is of national origin. It is characterised by its succulent and silky meat.
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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.
DISCOVER OUR PRIVATE ROOM
Pau Claris is the perfect choice for your group celebrations,
with a capacity of up 55 people and located in the centre of Barcelona.
¡Find out more!
OPENING HOURS
Everyday from 1 p.m. until 4 p.m. and from 7:30 p.m. until 11:30 p.m.