Casa Julián de Tolosa (Ibiza)

Name: Casa Julián de Tolosa (Ibiza)
Telephone: +34 910 607 210
Price range: $$$

The Madrid branch, opened in 2019, of the Tolosa asador founded in 1954: one cut, a txuleta from six- or seven-year-old cattle, on a copy of the original sloping grill.

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By Hugo Ledger · Steakpedia editorial voice · Who writes

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Why go

In 1954 Julián Rivas, a fruit seller in Tolosa, turned his shop into an asador after talking with a friend just back from Argentina; he devised the house's roasted piquillo peppers and the sloping grill of iron rods that the Tolosa house still uses. The business passed to Matías Gorrotxategi, and his sons Mikel, Xabi and Iñaki now run one house each: Tolosa, Cava Baja in Madrid, and this one on Calle Ibiza, the family's third. The Tolosa original placed 7th in World's 101 Best Steak Restaurants 2025 and 6th in 2026; the menu at Calle Ibiza still lists a single steak.

What to order

Txuleta Casa Julián nacional
Txuleta Casa Julián importación
Pimientos del piquillo asados

Aged25 days

Firecharcoal

BreedSimmental, Frisona, Holstein, Rubia Gallega

Price$$$

Opened2019

Not published: grade.

01What to order

Txuleta Casa Julián nacional€92 per kilo on the October 2026 menu: Spanish beef from animals six or seven years old, aged 25 days on average.
Txuleta Casa Julián importación€80 per kilo, with the same age and aging; the menu does not name the country.
Pimientos del piquillo asados€13 a half portion, €19 a full one; roasted, says the menu, to Julián Rivas's recipe.
Puerros a la parrilla con queso del Roncal€13 or €19; Time Out's 2019 review suggested leeks and peppers with the meat.
Cecina de vacuno mayorCured mature beef, €17 or €31.
Cuajada estilo Matías Gorrotxategi€8; sheep's-milk curd, signed with the second-generation grill master's name.

02The beef

The menu offers a single steak, the txuleta, in two versions: national at €92 per kilo and imported at €80, both from cattle six or seven years old and both with an average aging of 25 days. In 2019 Time Out reported that the house works with Simmental, Frisona, Holstein and Rubia Gallega, choosing roughly one loin in ten, usually from six-year-old cows; El Español added that the family selects animal by animal rather than by breed, and that the meat room is visible from the dining room. The website speaks of animals raised in the field, on natural feed, with free access to water, but names no farm.

03The fire

When the branch opened in April 2019, Time Out described an exact replica of the Tolosa grill, sloping and made of rods, fired with Cuban marabú charcoal, and a target of 48°C / 118 °F at the center of the piece. El Español described a brick grill enclosed on three sides, seen through glass, and a txuleta covered in salt to seal it. In September 2026 Iñaki Gorrotxategi told Directo al Paladar that he still prefers marabú, for its low volatiles, and would not use wood on expensive meat.

04The story

In April 2019, El Español and Time Out reviewed the newly opened house at Calle Ibiza 39, in Retiro: interiors by Lázaro Rosa-Violán, a cellar and meat room in view, and Iñaki Gorrotxategi, formerly of Arzak, Izaskun and the T-Bone Grill at the Gran Meliá Don Pepe in Marbella, in charge. His brother Mikel runs Cava Baja 18; Xabi grills in Tolosa. The family's own site calls Calle Ibiza its third asador, which makes it the second in Madrid; Steakpedia uses that count. More than seventy years after Julián Rivas opened in Tolosa, the October 2026 menu still prints his name beside the peppers.

05The practical

Calle Ibiza 39, 28009 Madrid; metro Ibiza (line 9). Monday to Saturday 13:30–16:00 and 20:30–24:00; Sunday 13:30–16:00. Telephone +34 910 607 210, reservas.ibiza@juliandetolosa.com. The house asks guests to confirm the exact number of diners on the day. Prices include 10% VAT; the terrace adds 10%; chistorra, bread and oil are €3.30. A private room, El Privado, is next door.