Dry-ageing lets time concentrate flavour and tenderise the meat. Here is how we do it at Aroveintiuno.
What ageing the meat means
Ageing means resting the beef under controlled temperature and humidity. Over that time its natural enzymes break down the fibres and water slowly evaporates: the result is far more tender meat with a deep, concentrated flavour.
Over holm-oak embers
Good ageing deserves good fire. At Aroveintiuno we finish every cut over holm-oak embers, which sear the meat outside and protect its juiciness inside, adding the smoky depth only firewood gives.
How to order it
Our dry-aged cuts are priced by weight and served with artisan potatoes and vegetables. You can see them all on the menu and book a table on +34 958 100 001. We are at C. Emir 10, by the Granada Science Park.
C. Emir, 10 · 18006 Granada