Blog
Fire, ageing and signature rice. What we learn at the embers, told from Granada.
What dry-aged beef is and why we work it this way
Dry-ageing lets time concentrate flavour and tenderise the meat. Here is how we do it at Aroveintiuno.
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The art of ageing beef: from 45 to 100 days
Not every cut asks for the same time. We explain what changes between 45 and 100 days of ageing.
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Black Angus rice over the fire, the jewel of our rice menu
Beef and rice, the two things we do best, in a single dish over holm-oak embers.
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Premium beef from around the world: our selection over the fire
From Galician blond to Black Angus or Argentine steer: this is our selection of premium dry-aged beef.
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