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Casa Julián de Tolosa
Technique and product are intertwined to make up the offer of this 21st century grand Basque asador, with the Tx steak and piquillo peppers as a hallmark of the Gorrotxategi seal.
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Frozen pleasure: The art of cold pastry making. With a changing menu of 12 different ice cream flavours, Maison Glacée is positioned as the great ice cream parlour of Madrid, thanks to its author's proposals, elaborated with natural and seasonal ingredients. In addition, cookies, waffles and melting cakes complete a sweet offer with the French elegance of the cocoa chef, the Madrid-born Ricardo Vélez.