Steakhouses›Steakhouses in Madrid›Al Fuego
Argentine parrilla · Valdebebas · Madrid
Al Fuego
An Argentine parrilla with its own butcher's shop next door: Pampa beef cut to 300 g / 11 oz, Spanish bone-in steaks by the kilo, embers and a wood oven.
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By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Embers first. Al Fuego cooks over brasa, with a wood oven beside it. It opened in Valdebebas in January 2024. Two businesses share one address: a restaurant and a meat shop. The shop sells the cuts the dining room grills. The family behind it is Argentine. The house cites more than 120 years in the trade and over 14 shops in Argentina. Neo2 counted five generations of cattle farming and four restaurants there. Madrid was the first shop abroad. Axel Schneir runs the grill; he owns the house with Denise Schneir.
What to order
Solomillo / lomo (tenderloin), 300 g / 11 oz
Bife de chorizo (striploin), 300 g / 11 oz
Entraña (thin skirt), 350 g / 12 oz
Not published: aging, fire, breed, grade.
01What to order
- Solomillo / lomo (tenderloin), 300 g / 11 oz€40 on the current menu, which lists a World Steak Challenge gold medal for 2022–2023.
- Bife de chorizo (striploin), 300 g / 11 oz€32; silver medal at the 2023 World Steak Challenge, per the menu.
- Entraña (thin skirt), 350 g / 12 oz€33. The thin, fast cut of the Argentine grill.
- Ojo de bife (rib eye), 300 g / 11 oz€37, from the Pampa list.
- Tomahawk, 1 kg / 2.2 lb€98, under Spanish beef. The T-bone of 1 kg / 2.2 lb is €93.
- Chorizo criollo and morcilla€8 and €7. Made in the house workshop, then grilled. Start here.
02The beef
Two countries on one menu. The Argentine cuts come under the heading "de La Pampa" and are sold at 300 g / 11 oz unless marked: rib eye, striploin, flap (medialuna de vacío), tenderloin, boneless short rib (400 g / 14 oz), thin skirt (350 g / 12 oz), picanha and heart of rump. The Spanish beef comes on the bone and by the kilo: tomahawk, T-bone and an aged bone-in lomo alto at €89. The menu names no breed. In 2024 Neo2 reported a 60-day aging on the tomahawk; the current menu gives no days. Sausages are made in-house: chorizo criollo, onion morcilla, a parmesan and prosecco sausage.
03The fire
The menu says brasa throughout and names a wood oven for the roast chicken and the peppers. The Guía del Ocio lists embers, wood and rescoldo, the bed of dying coals. Neo2 described a bar facing the fire, so you can watch the cuts go on. One rule from Time Out: the terrace has a shorter menu with no grilled meat. Sit inside.
04The story
Al Fuego opened in January 2024, per Neo2, as the first venture abroad of an Argentine meat family. The family's World Steak Challenge medals, gold and silver in 2023 per Time Out, now sit on the menu next to the cuts. Time Out kept the house in its Valdebebas guide in September 2026.
05The practical
Av. Juan Antonio Samaranch 67, 28055 Madrid (Valdebebas). Restaurant +34 810 513 790, restaurante@alfuego.es; meat shop +34 696 398 199, at the same address. The website shows two different timetables, so confirm by phone. Neo2 put the average bill at €45–60 in 2024. Bread and sauces are €3.50. Book inside, by the fire.
- Address
- Avenida de Juan Antonio Samaranch 67, 28055 Madrid
- Phone
- +34 810 513 790
- Website
- alfuego.es
- Directions
- Google Maps ↗
Where is Al Fuego in Madrid?
At Av. Juan Antonio Samaranch 67, in Valdebebas (28055). The restaurant and the meat shop share the address.
What beef does Al Fuego serve?
Argentine cuts from La Pampa, mostly 300 g / 11 oz, and Spanish bone-in steaks by the kilo: tomahawk, T-bone and aged lomo alto.
How much is a steak at Al Fuego?
On the current menu: striploin 300 g / 11 oz €32, rib eye 300 g / 11 oz €37, tenderloin 300 g / 11 oz €40, tomahawk 1 kg / 2.2 lb €98.
Can you buy meat to take home at Al Fuego?
Yes. A butcher's shop next to the restaurant sells the same cuts; phone +34 696 398 199.
06In Madrid’s selections
07Sources
timeout.es · neo2.com · alfuego.es · alfuego.es · timeout.es · guiadelocio.es
Last verified Oct. 29, 2026.
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