In the 1950s Julian Rivas opened the establishment to the public as a txikitero tavern. Over time, gradually, the taste for barbecues and the magnificent meat that it was possible to acquire in the province, led to it being reconverted into a grill, while maintaining its former image, even up to the present day.

In charge of Casa Julián, Matías Gorrotxategi has become one of the best grill specialists in the country.

The menu does not change: starters comprised of artichoke hearts, Iberian meats or Navarre asparagus, followed by a grilled steak, as it can only be enjoyed at Casa Julian, accompanied by confit peppers.