As part of this year’s edition of Alimentaria, we won the 1st National Steak Tartar Competition held and organised by The Horeca Hub. Marta Lavall and Ramon Blanch, have competed with other high level proposals.

The Steak Tartar has been prepared with Galician beef ribs, hand-cut and seasoned with egg yolks, Perrins and Tabasco sauce, grated truffle and presented on a charcoal-grilled bone-in spring. We use it with an endive and avocado salad to balance its fattier feel.

Our Steak Tartar cooked on the grill has won over a jury composed of great professionals of the sector and specialised journalists, but at the same time, it has been winning over our customers at the PUR, where it is one of the star dishes!