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Restaurant specializing in aged meats cooked over charcoal in Chamberí, Madrid
An Italian restaurant shouldn't have one of the best grills in Madrid. We do, anyway. At IN RistoLab, the grill is half the experience: cuts with and without bone, breeds you won't find on any other menu in the city, and aged meats that can last up to 110 days. All cooked over an open fire, all in full view of Chamberí.
110 days maturing for an explosion of flavors in the mouth
Dry-aging isn't a fad: it's about time, a well-prepared chamber, and discerning taste. We work with select cuts that are dry-aged for up to 110 days, concentrating their flavor while the rest of Madrid is rushing around. If you're looking for where to eat dry-aged beef in Madrid, this is the place: each cut has its own unique aging process written all over it.
Vaca reggiana: we are the only ones who have it in Madrid
We brought it from Italy, and we're the only restaurant in Madrid that serves it. An Italian breed that embodies what this place is all about: a product no one else has, expertly grilled over charcoal. Come to Chamberí and see for yourself why we're sticking with it.
Grilled T-bone steaks: from the Italian National Team to Premium
Five ribeye steaks to choose from: Italian Selection Ribeye, Iberian Selection Ribeye, European Selection Ribeye, Special Ribeye, and Premium Ribeye. Thick cut on the bone, grilled to perfection — the ribeye ritual in Madrid, with an Italian touch and without the usual steakhouse rhetoric.
Wagyu, Angus and boneless cuts
For those who prefer fine cuts, the menu features pieces rarely found in the same Madrid restaurant: Denver Steak Wagyu USA River Farm 9+, Angus Uruguay Sirloin +200 days grass-fed, Wagyu Australia Full Blood Picanha 9+, Nakayama Japanese Wagyu A5+, and Tenderloin. Each with its own origin, marbling, and story.
A steakhouse that's also Italian
Here, ribeye steak sits alongside pasta kneaded fresh each morning. That's why IN is hard to categorize: an Italian restaurant in Chamberí, yes, but also one of Madrid's most serious restaurants specializing in aged steaks. The IN-SACIABLE tasting menu (€65) is proof: five courses, including a 60-70 day aged ribeye steak.
