Blog
Carnes, fuego, cultura gastronómica y el alma de Barcelona
Artículos
How to enjoy Ox Steak Tartar with confit egg yolk: a complete guide
Beef steak tartare with confit egg yolk at Carnal Barcelona: hand-cut beef, balanced seasoning, and a rich yolk that adds creaminess and rounds out every bite in Eixample.
Black Angus cheek croquette: the premium starter you won't find anywhere else
Black Angus cheek croquette: a premium starter made with slow-cooked, tender shredded beef, smooth integrated béchamel, and a crispy golden coating.
Entrecote, t-bone steak or Wagyu: how to choose the perfect cut at a steakhouse in Barcelona
Entrecot: balanced and juicy. Chuletón (bone-in rib steak): intense, ideal for sharing. Wagyu: premium, highly marbled, buttery texture. At Carnal Barcelona, each is an experience.
The Best Japanese Restaurants in L’Eixample According to Carnal Steakhouse, Best Meat Restaurant Barcelona
Barcelona’s Eixample is a major hotspot for Japanese cuisine, offering everything from omakase sushi and high-end sushi bars to traditional ramen and modern izakayas.
How to Enjoy a French Cheese Board and the Best Meat in Barcelona
At Carnal Steakhouse in central Barcelona, you can enjoy premium meat and a French cheese board. The ideal pairing is to start with milder cheeses and finish with blue or smoked varieties.
The Authentic History of Steak Tartare
Steak tartare is a French dish made with seasoned raw minced beef. At Carnal Steakhouse in Barcelona, it’s served with candied egg yolk or Black Angus with foie.
12 Places to Visit Near Carnal Steakhouse, the Best Meat in Barcelona
Carnal Steakhouse on Enric Granados is surrounded by Barcelona’s top cultural and shopping spots, including museums, galleries, markets and Passeig de Gràcia.
Carnal Steakhouse, the best for your business lunches and team dinners in Eixample
Carnal Steakhouse in Barcelona’s Eixample offers premium group dining for business lunches: grilled meats, sharing dishes, elegant space and efficient service near Passeig de Gràcia.
“Rubia Gallega” beef, an indigenous breed of great gastronomic value
Rubia Gallega is a Galician beef breed known for fine intramuscular fat, juiciness and flavour. At Carnal Steakhouse it is served as 100g beef ham starter.
Loin, an emblem of Argentine cuisine
Argentine bife de chorizo: grass-fed marbled cut, rich flavour and tender texture. At Carnal Steakhouse it’s slow-grilled to enhance juiciness and depth.
Three English cheeses worth knowing
Blue Stilton, Cheshire and Cheddar: classic British cheeses. Stilton blue DOP, historic Cheshire and popular aged Cheddar. At Carnal Steakhouse, in a beef burger with smoked cheddar and brioche.
Carnal Steakhouse: the cult steakhouse in Barcelona's Eixample district
Carnal Steakhouse is a leading steak restaurant in Barcelona’s Eixample, focused on wood-fired grilling and in-house dry ageing. Its menu goes beyond meat with premium starters, fish and vegetables.
Friesian, the delicious cattle breed recovered as aged meat
Friesian beef comes from mature dairy cows that develop strong marbling over years, giving the meat juiciness and deep flavour.
What makes shiitake mushrooms so special? At Carnal SteakHouse, we serve them with grilled salmon
Shiitake: ancient Asian mushroom rich in umami (glutamic acid), prized for aroma. When grilled, Maillard reaction intensifies flavour and texture.
Wood-fired grill cooking: the technique that defines Carnal Steakhouse's identity
Wood-fired cooking at Carnal Steakhouse: fire, smoke and ash define flavour. Wood brings unique aromas and control, while smoke and heat create deep, intense and memorable dishes.