Joaquín knows that his creative ideas are not enough and that running a good restaurant requires a good team, which ultimately functions as a family.
Our staff works day by day to offer a close and remarkable service, accompanied by a warm and friendly, yet wild environment. The restaurant also has different spaces, where one can enjoy a fantastic atmosphere but at the same time, the layout of the restaurant offers the intimacy and privacy that some users desire.
Our most gourmet secret
Our secret sauce for a remarkable and memorable experience is our wood-fired grill, a cuisine driven by 3 fundamental elements: fire, smoke and ashes.
Meat, our main concept, offers a wide variety of cuts, breeds, origins and maturities.
The menu offers a wide range of unique and exclusive products in Barcelona, where the most sybarite diner can find anything from a Galician rubia chuletón to a Wagyu steak.
Speaking of food…
We work with high-quality products, where the maturation phase is essential in our cooking concept. We serve different cuts of meat, matured for a minimum of 60 days. These cuts are stored in our refrigerated chambers, which are prepared for rapid preservation.
Joaquín Ignacio Sánchez
Our chef Joaquín, originally from Uruguay, leads our kitchen and undertakes this project as a cook. After making his mark in several restaurants in his country, and later in Peru, he came to Spain to study at one of the most innovative institutions, the Basque Culinary Center. Subsequently, he worked in different gastronomic establishments both in the Basque Country and in Catalonia, where Carnal Steak House is located, the restaurant driven and inspired by the roots of our chef, without leaving aside his love for fire and meat, but this time in a unique concept of his own.