Lomo Alto

Updated: Aug 9, 2018

Ever since watching the Netflix documentary called Steak (R)evolution which chronicles beef from around the world, I'd been wanting to try the famous Rubia Galicia beef.

After much research, Lomo Alto a relatively new steakhouse was chosen for what would hopefully be the best examples.

The restaurant is located in the Eixample district of the city, about a 15-minute walk from our hotel.

Amazing cuts of meat aging in the display cases.

We headed upstairs to our table and saw another meat case on the way.

As well as a nice wine selection.

After we got settled in our booth (which was enormous and a little weird for a couple).

They brought out a very cool spiral potato chip and some olives.

What was very cool is for each of the olives, they brought an olive oil made from each region. It was amazing to see how different each olive oil was based on the terroir.

Next up was the meat selection. They special in aged beef and ox. First up were the choices and we went with the most aged Rubia Galicia beef.

Also while here, I wanted to try some of the dry aged ox which they presented similarly to the beef.

We ordered some fresh tomatoes, a nice and refreshing way to start before having so much meat.

We found a nice bottle of Rioja to pair and got it decanting. The wine had some age on it and was very nice, yet robust.

As we got close to the meats being ready, they brought a heat lamp to the table.

Then they brought out the sides of a salad, piquillo peppers and fries. The sides were ok, but nothing special.

Then the main attraction arrived and smelled fantastic!

The carving theatrics were fun.

I was almost expecting some sat bae action post carving...

They plated some for each of us and for MsFlamingo they took pieces to the back to cook to medium as she prefers. The beef was absolutely magical and the best non-wagyu I've ever had. It was aged for 80-days and had the pure beefiness you'd expect of dry aging, but also was extremely tender.

Next up they brought out the grilled ox and did more carving.

Both on the same platter.

The ox was aged for 200-days and was a bit tougher than the beef, but had a similar beef flavor. It was good and I'm glad we tried it, but wouldn't say it's a must try.

That was a great meal and some of the best beef I've ever had. I would highly recommend coming to Lomo Alto and just getting their aged Rubia Galicia beef, there's no need to mess around with anything else.