Dry-aged beef over holm oak embers, in Terrassa
Luxus Meat Angus chuletón, dry-aged in house for over 50 days. It arrives at your table with a hot plate so you can finish it just the way you like it.
More than fifty days before it meets the fire
The Angus cut comes to us from Luxus Meat and we dry-age it in house. Over those days the meat loses water, concentrates its flavour and becomes more tender. When it’s ready, we sear it over holm oak embers.
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1
The cut
Luxus Meat Angus chuletón.
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2
The ageing
In house, for over 50 days.
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3
The embers
Seared over holm oak embers.
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4
At the table
With a hot plate, so you can finish it just the way you like it.
Angus chuletón dry-aged for over 50 days
Seared over holm oak embers and served with a hot plate so you can finish it just the way you like it.
71,90 €/kg · charged by weight
More meat from our grill
Also dry-aged
- Dry-aged picanha carpaccio, with Parmesan, sesame grissini and a hint of rosemary22,00 €
- Dry-aged chuletón croquettes2,75 € each
Josper and Basque grill
- Miguel Vergara Premium Angus skirt steak, seared on the Basque grill and rested in the Josper · approx. 300 g32,50 €
- Angus rib «machete», 16 hours at 78 °C, glazed with demi-glace in the Josper32,00 €
- Joselito 100% acorn-fed Ibérico pork secreto, seared over charcoal24,00 €
In the heart of Terrassa since 2010
We opened in 2010 as a panini bar. Over the years, the embers have become the centre of our kitchen: the Josper, the Basque grill and holm oak.
We do the dry-ageing in house. The Angus cuts come to us from Luxus Meat and we leave them for over 50 days before they go on the fire.
Javi Sierra, Al Panino
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Opening hours
- Monday
- Closed
- Tuesday
- 13:00–16:00 · 20:00–22:30
- Wednesday
- 13:00–16:00 · 20:00–22:30
- Thursday
- 13:00–16:00 · 20:00–22:30
- Friday
- 13:00–16:00 · 20:00–22:30
- Saturday
- 13:00–16:00 · 20:00–22:30
- Sunday
- 13:00–16:00 · 20:00–22:30
Frequently asked questions
- How long do you dry-age the beef?
- The Angus chuletón, for over 50 days.
- Do you do the dry-ageing yourselves?
- Yes. The cut comes to us from Luxus Meat and we dry-age it in house.
- How is the chuletón served?
- Seared over holm oak embers, with a hot plate at the table so you can finish it just the way you like it.
- How much is it?
- 71,90 € per kilo. It is charged by weight.
- Can I book by WhatsApp?
- Yes, on 645 33 14 76. You can also book online or call 93 191 01 11.