Txuleta

Txuleta is a traditional Basque steakhouse in San Sebastián's Parte Vieja on Calle Fermín Calbetón, specialising in the txuleton — the thick-cut T-bone or rib steak from aged Basque dairy cows that is one of the defining dishes of Basque culinary culture. The restaurant takes its name directly from this cut: txuleta is the Basque word for chop or cutlet, and the menu is built almost entirely around showcasing the beef in its most honest form. The cattle used are retired dairy cows from the Basque Country and Galicia, typically aged for 30–90 days or longer, producing a deeply marbled, mineral-rich meat with a flavour profile quite unlike younger beef. The steaks are grilled over charcoal — crisp and charred at the exterior, rare and intensely beefy within — and served on wooden boards with simple accompaniments: dressed piquillo peppers, green salad, and fried potatoes. The room is unpretentious and lively: wooden furniture, white walls, and the comfortable noise of a well-filled dining room. Pricing is by weight — approximately €35–50 per kilogram — and a single txuleton for two typically weighs 900g–1.2kg. Reservations are recommended for weekend lunch, when the combination of old-town location and local demand can mean a wait. The wine list is short and functional, with Rioja and local txakoli as the primary options.