‹ The Steakhouse 50 › San Sebastián
No. 38 in the world · November 2026
Rekondo
No. 38The cut to order
The txuleta
In our San Sebastián guide for txuleta, with one of Spain's great wine cellars underneath.
Why it's here: Our city guide
Make it at home
Basque txuleta: the bone-in rib steak over embers
1 hour, plus 1 hour to come to temperature · Serves 3 to 4. The Basque asador way, from Tolosa to Hondarribia: one thick, well-marbled bone-in rib of older beef, salted with nothing but coarse salt, cooked hard over glowing coals so the outside chars and the inside stays red and warm, sliced and served on a hot plate with green peppers.
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Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
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