During more than sixty years, the family Gorrotxategi has forged their name through the fire, with a history that started with the patriarch. Matías, that worked under the orders of Julián Rivas in the now iconic Casa Julián, located in the guipuzcoana de Tolosa.
There then was the start of a culinary legend in which the primary subject is the queen and the flame, with a charcoal base, made to experience first order gastronomy to enjoy delicious meats and candied peppers. The Gorrotxategi’s expanded their limits, landing in Madrid nearing the end of the ’80s, where the Casa Julian de Tolosa situated in the Cava Baja street and has become a mecca for the carnivores of the capitol.
Recognized as a Madrid meat eatery, Casa Julian has taken a step forward in 2019 upon opening his third branch restaurant in the Retired neighborhood. Behind this culinary establishment is Iñaki Gorrotxategi, who studied the kitchen and the business with restaurants like Arzak and Izaskun.
There are other qualities that Iñaki has put into practice in the street of Ibiza. Being one of the spearheads of Bulbiza, a culinary boulevard that hosts up to nine restaurants and will convert the street in one of the main foodie references in the capital, Iñaki presents all of his raw chops that come out of the grill and follows each step he has taken to enrich Casa Julian to its destiny as a favorite eatery for good meat. Abundantly thick salt and a slice of grease to prevent from fire to seal are both signs of the identity of how the kitchen is to be understood: that taste and tradition come from the hands of the chef.
Betting on a senior cow, aging between 6 and 7 years, Iñaki provides meat of little maturity from distinct providers, choosing always what best fits the way he sees the kitchen. It then takes two or more weeks to convert, during their maximum times that the meat matures, to achieve the perfect equilibrium between the taste and the texture of the meat, rejecting the improper aroma and likings of the animal.
With converting the grill into the epicenter of this proposal, Iñaki provides cuts that are accompanied by various vegeatables. This is the case for the artichokes,, asparagus, depending on the season that permits, as well as tasteful leaks that start by the grill then oven then end on the iron. Although the decoration of excellence is the piquillo peppers, the aroma and sweetness make an exquisite match for the ideal chops.
To find the glass to match your meal, the menu of wines is well equipped and varies with classic and disruptive choices as well as for dessert like la mesa vaca, like the curd or the bosque cake. With those, you are creating a complete gastronomic experience that is delicious, sincere and accessible.
Telephone: 91 060 72 10.
Hours: Monday to Saturday from 13:30h a 16:00h y de 20:30h a 23.00h. Sunday: 13:30h a 16:00h.
Average Prices: Between 60 y 70 euros.
Text: Jaime de las Heras.
Pictures: Nacho Alcalde Ruiz.