Basque Country beef is in a league of its own and when you couple that with the techniques of the people behind Casa Julian, you are met with a truly unforgettable dining experience.
Not to put it in layman's terms but what you see is what you get at this steakhouse. The simplicity of the highest quality of ingredients is what resonates when you step through the doors. Piqullo peppers, white asparagus, and the highly prized guisante lágrima (pear pea) are sourced from the surrounding farms. Accompanied with the perfect balance of seasonings these dishes are merely supporting acts for the coveted Txuleta.
If you are monitoring your sodium intake I would recommend turning a blind eye to the grillmasters at work. In the best way possible, an avalanche of coarse salt is blanketed on top of your steak. This is a requirement with the proprietary angled, open flame grill. Differing from your normal restaurant ribeye, this steak is grilled low and slow allowing all of the flavors from the fat and salt to bind to the meat elevating its flavors to divine levels. Of course this is cooked to a beautiful rare temperature and, no, you do not get any modifications. Inside the walls of Casa Julian you get sat at your table, decide on your sides, order the steak and let the staff take the reigns as you enjoy the experience.
Who says no to a sweet treat after a meal like this? Certainly not me. In Basque Country you order yourself the coveted cheesecake, settle up with your server, and walk out ready for a post-meal stroll or a nap. Don't forget that this is the #7 ranked steakhouse in the world and yes it is worth a stop on any trip to the Basque country.
