Running since 1951, Casa Julian is a recognized eatery, driven by meat and a grill. This spot is well-known for many reasons. Firstly, it was one of the first Basque steakhouses to replace beef with ox meat (the star of the show and a non-negotiable speciality). Secondly, the Julián Rivas came up with a "parrila inclinada" (a slanted grill that allows the fat from the meat to drip away and flow into a container rather than falling onto the coals and causing flare-ups. This design ensures an even and controlled roasting process). Lastly, they developed an innovative roasting technique, in which coarse salt played a fundamental role in enhancing the flavours of the meat. Besides the ox, try their Txuleta, the sausage and their grilled seasonal vegetables on the side.
