{"id":9678,"date":"2021-06-14T08:20:37","date_gmt":"2021-06-14T06:20:37","guid":{"rendered":"http:\/\/eneasmagazine.com\/en\/?p=9678"},"modified":"2021-06-13T18:58:48","modified_gmt":"2021-06-13T16:58:48","slug":"elias-tavern-the-kingdom-of-the-embers-and-product-cuisine","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/elias-tavern-the-kingdom-of-the-embers-and-product-cuisine\/","title":{"rendered":"Elia’s Tavern, the kingdom of the embers and product cuisine"},"content":{"rendered":"\t\t
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A restaurant established as one of the best steakhouses in Spain<\/span><\/strong><\/p>

Catalin Lupu, who has been running the restaurant for more than ten years, maintains an extensive and select meat menu, including personally selected pieces of wagyu, angus, simmental, rubia gallega and cuts of oxen from the northwest of the peninsula, and a splendid repertoire of fish brought in from the coast on a daily basis<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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At La Taberna de Elia, the meat stands out for both its quality and its variety. Specialising mainly in roast beef, but also with an extensive range of fish in daily supply, the secret of its success is not only the high quality of the product<\/b>, but also the exceptional treatment on the grill and in the kitchen that distinguishes the work of its chef, Catalin Lupu.<\/span><\/p>

The flawless selection of the pieces, the skill in the choice of the cut and the perfect mastery of the coals, have made La Taberna de Elia a place of worship for lovers of grilled meats and meat connoisseurs.\u00a0<\/span><\/strong><\/p><\/blockquote>

He meats are subjected to maceration in our own dry chamber, monitored in relation to the age, breed and size of the piece, which can take up to 45 days<\/b>, in order to achieve its optimum predisposition for roasting and its ideal tenderness.\u00a0<\/span><\/p>

Chops and cutlets from different types of cattle, with the potency of the Rubia Gallega<\/b> breed of beef, aged over 7 years, or that of the ox<\/b>, serenely reared in pastures and stables for over nine years, as well as the lean meats of ros\u00e9 veal<\/b> or the native veal of the Sierra Madrile\u00f1a, provide from the marbling or intramuscular fat of their loins and the sapid excellence of their rearing.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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