Restaurante Solomillo

In a city often distracted by the latest molecular foam or a plate of tweezers-arranged micro-greens, there is something deeply satisfying about a place that just wants to sell you a damn good piece of meat. Restaurante Solomillo, tucked into the sleek Hotel Alexandra in the heart of the Eixample grid, doesn’t hide behind fancy names or confusing menus. The concept is as honest as a punch to the jaw: meat by weight. You pick the breed, you pick the weight, you pick the cooking point, and you get out of the way of your own appetite.

Walking in, you realize this isn't your grandfather’s sawdust-on-the-floor steakhouse. It’s a 'meat brasserie'—clean lines, professional service, and a vibe that says they take their protein very seriously. It’s located on Carrer de Mallorca, just a stone's throw from the high-fashion chaos of Passeig de Gràcia, but once you’re inside, the only thing that matters is the charcoal grill. The air carries that unmistakable, primal scent of rendering fat and searing muscle. It’s the kind of smell that makes a vegetarian reconsider their life choices.

The star of the show, the one you’re here for, is the Rubia Gallega. This is the legendary 'Galician Blonde'—cows that have lived long, happy lives in the misty hills of northwest Spain, developing a layer of yellow fat that tastes like butter and history. When you order it here, they don't just bring you a generic slab. You choose the cut. You decide if you’re feeling like a modest 200 grams or if you’re ready to go full-carnivore with a half-kilo. The meat is seasoned with nothing but respect and a bit of salt, then hit with high heat until the exterior is charred and the inside is a perfect, ruby-red gradient of flavor.

But a steak is a lonely thing without backup. The 'sides' here aren't just an afterthought to fill the plate. We’re talking about potatoes that have actually seen the inside of a fryer, seasonal vegetables that still have some snap, and sauces like the Café de Paris or a sharp, punchy Bearnaise that would make a Frenchman weep. The wine list is equally focused, leaning heavily into the big, bold Spanish reds—Priorats and Ribera del Dueros—that have enough tannins to cut through the rich marbling of a prime tenderloin.

If you have any room left—and frankly, you should make room—the cheesecake is the closer. It’s not that airy, New York-style fluff. It’s the real deal: creamy, slightly funky, and served with the kind of confidence that only comes from knowing you’ve nailed the recipe.

Is it expensive? It can be, especially if you start eyeing the premium breeds and the heavy weights. Is it worth it? If you give a damn about where your meat comes from and how it’s treated, then yes. It’s one of the best steak Barcelona experiences for people who are tired of the tourist traps on La Rambla and want a meal that feels earned. It’s a place for a serious date, a business deal that needs a bit of grease to get moving, or just a solo night at the bar with a glass of Tempranillo and a piece of the best beef in the country. No gimmicks, no bullshit, just the best meat in Eixample served by people who know exactly what they’re doing.