This steakhouse, located in the metropolitan area of the capital of the Turia region (near BIOPARC Valencia), is leading the way when it comes to aged meats. Originally from Uruguay, master grill chef Diego Corrales knows the secrets of the fire, and offers diners a fine variety of appetisers (notably the steak tartare made with aged beef tenderloin), some fresh fish from the market, and, above all, an exquisite selection of meats sold by weight, on or off the bone (Spanish Wagyu, Rubia Gallega, Galician beef...), with varying ageing periods available.