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.
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.
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.
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.
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.