T-bone steak and carveries
Internationally renowned carveries
Some lists have included Tolosa’s carveries among the places serving the best T-bone steak in the world. Maybe that’s really something! But without a doubt, thanks to their quality, history and singularity they’re grill references.
The first ox t-bone steaks
Tolosa’s carveries were the first to serve grilled ox T-bone steaks and creating the menu aroud it. They were also the first to introduce the tilted grill technique in order to make the grease fall, nowadays used worlwide.
The first ox t-bone steaks
Since they don’t have a way of preserving the fresh products, the carvery menu was created based on easily preserved products. Although nowadays grilled fish, seasonal vegetables and other desserts are also served, this is the traditional menu.
The origins of carveries
The tradition of grilling meat is in part thanks to blacksmiths, who used to prepare their lunches using the fire of their forges. Actually Tolosa’s grills resemble these forges.
Carveries, meeting points
The Market, the livestock market and Basque pelota matches at Beotibar fronton court would attract many people from the surrounding areas. All of this, as well as Tolosa’s commercial activity, made the bars evolve and carveries, cider houses and gastromic clubs were born, where people would meet on their free time.
The grill, in sight
In dining areas the grill is in sight: there are no secrets between the grill chef and the guests. It’s a real experience being able to see closely how each T-bone steak is prepared.
Feria de las carnes locales
Local meat fair.
It is celebrated every year in the month of May.
An event in which you will find tastings and Showcooking of roasts of different meats prepared in the same square by grill men and women, snacks from local chefs in the food truck area with live music and DJ-s, and the possibility of learning with talks and conferences.
It is the natural evolution of the well-known Chuleta Festival, in which the Tolosa grillers took their grills out to the street.
Carvery menu
Since they don’t have a way of preserving the fresh products, the carvery menu was created based on easily preserved products. Although nowadays grilled fish, seasonal vegetables and other desserts are also served, this is the traditional menu.
Cold meats and cured meats
Ham, chorizo or Iberico loin, the last one being a product introduced to Tolosa by the paper factory workers from Extremadura.
Asparagus from Navarre
Tolosa being a place of passage on the way to Navarre, products from Navarre were easily introduced, asparagus in particular thanks to the taste and lightness. Nowadays artichoke and sprout, among others, are also served.
T-bone steak with Piquillo peppers
At first calf steaks were grilled, but in the 1960s it was changed into ox, which became the main meal. Meat started to be dried aged too. Always with its loyal side dish: confit peppers.
Tiles and Cigarettes from Tolosa
Luis Eceiza, master confectioner from Eceiza Bakery, designed upon a carvery’s request a dessert that would fit the carvery menu. That way Tejas & Cigarrillos (Tiles and Cigarettes) were created, light sweets with an distinctive taste.
Where to stay
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KORTETA
Tolosa
KARMENTXU GUESTHOUSE
Tolosa
OYARBIDE GUESTHOUSE
TolosaWhere to eat
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CASA JULIÁN
Tolosa
EGUZKITZA
Tolosa