AN EXQUISITE EXPERIENCE. UNIQUE IN THE WORLD. NOT ONLY FOR OUR PRODUCTS, BUT ALSO FOR THE WAY WE TREAT THEM. DISCOVER THE BEST MEAT RESTAURANT IN BARCELONA.
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. Home to one of the best steakhouse experiences in Barcelona.
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
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, carefully sourced for our steak house restaurant in Barcelona.
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. Ideal for those who want to enjoy authentic dry-aged beef in Barcelona
OUR COOKING PROCESS: CULINARY PRECISION
We have 4 grills 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 at our steak house restaurant in Barcelona, 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: Scotland
Our Angus is of national origin. It is characterised by its succulent and silky meat.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 at one of the best meat restaurants in Barcelona.
DISCOVER OUR PRIVATE ROOM IN BARCELONA
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!
with a capacity of up 55 people and located in the centre of Barcelona.
Find out more!
DON'T LET THEM TELL YOU ABOUT IT, EXPERIENCE IT FOR YOURSELF!
YOUR EXPERIENCE STARTS HERE
Carrer d’Aragó 283-285, 08009, Barcelona
Todos los días de 1:00 PM to 4:00 PM and from 7:30 PM to 11:00 PM.
YOUR EXPERIENCE STARTS HERE
Carrer d’Aragó 283-285, 08009, Barcelona
Todos los días de 1:00 PM to 4:00 PM and from 7:30 PM to 11:00 PM.
FREQUENTLY ASKED QUESTIONS ABOUT OUR MEAT RESTAURANT IN BARCELONA
What makes a meat restaurant in Barcelona like this one unique?
At LomoAlto, we combine the tradition of dry-aged beef in Barcelona with an exceptional culinary experience. Guests can choose between ox, mature beef or veal, selecting their preferred cuts and desired ageing level. All this takes place in the heart of a true grill restaurant in Barcelona, , where the grill and open fire are always in view.
Why choose LomoAlto if you want to enjoy a good ribeye in Barcelona?
Because every cut we serve reflects absolute respect for the origin and quality of the product, from the healthy grazing of the cattle to the slow ageing process and precise cooking over our charcoal grill. This makes it one of the most recommended choices for those looking for a steakhouse in Barcelona with authentic flavour and culinary technique.
Is LomoAlto among the best meat restaurants in Barcelona?
Yes. Many people consider dining at LomoAlto one of the best meat experiences in the city. Seeing our cuts on display, choosing your own piece and tasting truly unique dry-aged beef has made it a reference point in Barcelona and a landmark for steak lovers in Barcelona.
Does LomoAlto serve dry-aged beef from different breeds?
Absolutely. At our meat restaurant in Barcelona, we offer a wide selection of more than 10 different breeds: from local varieties such as Bruna dels Pirineus and Galician Blond to international breeds like Parda Alpina and Angus. Here you can enjoy some of the best dry-aged beef in Barcelona, with unique flavour profiles depending on the breed and ageing time.
Does LomoAlto only serve meat?
No. At LomoAlto you’ll also find a small but carefully curated selection of fish dishes for guests who want something different. Galician-style octopus, turbot rib on the grill and grilled scarlet prawn are some of the exquisite options you can enjoy at our Barcelona steak restaurant. We also offer vegetarian dishes such as grilled lettuce and seasonal vegetables.
Does LomoAlto have a private dining room for groups?
Yes. At our Barcelona steak restaurant, LomoAlto offers a warm and spacious private dining room with views over the centre of Barcelona. With a capacity for up to 55 people, it’s the ideal space for group celebrations, with the option of customised group menus in Barcelona.Check our group menus here..
Does LomoAlto offer tasting menus?
Yes. At LomoAlto we offer two tasting menus: one featuring a European beef ribeye dry-aged between 40 and 60 days, and another featuring Galician Blond beef ribeye dry-aged between 80 and 120 days. This is our signature LomoAlto Experience. See our tasting menu selection here.
Can I try wagyu beef in Barcelona at LomoAlto?
Yes. At LomoAlto you can taste premium wagyu beef in Barcelona, prepared with the same slow ageing and precise grilling we apply to our traditional mature beef. If you’re looking for wagyu steak in Barcelona with the right marbling, depth of flavour and melt-in-the-mouth texture, our team will guide you to the ideal cut and cooking point.
OPENING HOURS
Everyday from 1 p.m. until 4 p.m. and from 7:30 p.m. until 11:00 p.m.