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Considerado uno de los asadores más importantes del mundo, en un enclave único. Basado en la excepcionalidad y la especialización. Trabaja con bueyes auténticos de razas ibéricas. Dispone de su propia finca a tan solo dos km del restaurante; ha sido pionero en los procesos de maduración de la carne. Combina en su carta gran variedad de cortes de buey con los productos de temporada y la tradición de esta tierra.
Family-run institution for estate-raised oxen & house-bottled wines served in subterranean caves.
Address and Contact Information
Address: c/ Carrobierzo, 28, 24767 Jiménez de Jamuz, León, Spain
Phone: +34 987 66 42 27
Website: https://bodegaelcapricho.com/es/?utm_source=GMB&utm_medium=organic
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Order and Reservations
Reservations: bodegaelcapricho.com
Order: Order online
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Related Web Results
▷ Welcome to Bodega El Capricho | El Capricho
… Spain Award for Product Defense 2026. Bodega El Capricho. C/Carrobierzo nº28, 24767 Jiménez de Jamuz (León) T +34 987664227 where to stay. MENU; ·; RESERVATION …
BODEGA EL CAPRICHO | Worldbeststeaks 2025
In 2025, Bodega El Capricho continues to stand as one of the world’s most singular meat temples – an essential pilgrimage for anyone serious about beef.
Menus: discover El Capricho’s menu
… The blog · Contact us · Purchase · Work with us · Bodega el Capricho. MENU TASTING MENU · ORIGIN · FAMILY · EARTH · TIME · FIRE · LEGACY · MENUS · WHERE TO STAY.
Reviews
Simone Artuso
El Capricho has been a wonderful and memorable experience. The tour of the farm and discovering how José Gordon’s grandfather built, shaped and transformed Jimenez de Jamuz and created a legacy around his vision was truly admirable and inspiring. The dining experience was unforgettable, we wanted to try the most rare and special type of Chuleton, the team advised us to go for the Buey de Trabajo. OMG it was one of the best cut of Chuleton we ever tried, so tender and succulent, the meat was malting in our mouth like butter. The wine selection is mesmerizing, we were advised by the friendly and attentive staff to order a bottle of Tinta Del Toro Numanthia 2019, spot on advice!!! The tartare and cecina were also superb. Before ordering the dessert, we ordered the local cheese platter, absolutely delicious!! A five-star experience!!!
… moreCiro Riccardi
This is the #2 steak restaurant in the world and it lives to the hype. The flavor that has developed in the steak is unlike anything else I’ve ever tried before. Highly recommend the homage menu to get the full experience. Highlights included the cured beef, the best tartare I’ve ever tried, and the steak.
It is a shame this restaurant does not have a higher rating on google. It seems most of the negative reviews are service related. If you’re an American, why are you complaining about service? You’re in Europe… dinner is going to take 3 hours. The restaurant was incredible about helping accommodate us and providing the farm tour in English, and even switching our server to one who spoke English. The som also spoke perfect English.
10/10. Will find a way to go back at some point in my life.
… moreIt is a shame this restaurant does not have a higher rating on google. It seems most of the negative reviews are service related. If you’re an American, why are you complaining about service? You’re in Europe… dinner is going to take 3 hours. The restaurant was incredible about helping accommodate us and providing the farm tour in English, and even switching our server to one who spoke English. The som also spoke perfect English.
10/10. Will find a way to go back at some point in my life.
mike vowell
Ok I will give this 5 star review, because I respect all the hard work they must put in to their Animals and their restaurant. This is a very unique experience , I mean who has a restaurant in a limestone cave, this is this second time being here, first time I was there I drive out to see the OX , really beautiful animals ,
This last time we drive from Portugal just for the meal. Lucky this time of year is much easier to get booking the same day ,, TARTAR TARTAR TARTAR was the show stopper it was so good I ordered two , we it was a accident , he though I wanted one for my wife , but she doesn’t like raw beef , I was going to return it but glad I didn’t , the ravioli was amazing ,
I got the 150 dry age ox, I could really get the true dry age flavor off of it especially 150 days and I dry age beef my self and raised beef my self for years , but the ic was really good ,, for the people out there complaining about all the fat or bone you are paying for , well when you go to Costco and by meat , guess what your paying for fat and bone there too
Service was lacking , the couple across from us where ordering some very nice wines , so the server was giving them a ton of attention , I mean 20 min just to get my drink and trying to get another one ordered was not a easy task lol
Just a Note let customer salt the meat , the amount of salt on my steak was enough for three steaks , and let the male server know that his smug attitude with us didn’t go well , we are not a one time visitor , we don’t live that far so we will be back time and time again , but he treated us like we didn’t know what I was talking about , I have news for him , One you can’t tell who has money these days by what they wear , Two I know more about beef at 60 years old and raising half my life
Just felt like a simple conversation was a word challenge everything I said he tried to one up it like I was dumb ,
Besides my misfortune with the server I will not let this takeaway from the restaurant it’s self
… moreThis last time we drive from Portugal just for the meal. Lucky this time of year is much easier to get booking the same day ,, TARTAR TARTAR TARTAR was the show stopper it was so good I ordered two , we it was a accident , he though I wanted one for my wife , but she doesn’t like raw beef , I was going to return it but glad I didn’t , the ravioli was amazing ,
I got the 150 dry age ox, I could really get the true dry age flavor off of it especially 150 days and I dry age beef my self and raised beef my self for years , but the ic was really good ,, for the people out there complaining about all the fat or bone you are paying for , well when you go to Costco and by meat , guess what your paying for fat and bone there too
Service was lacking , the couple across from us where ordering some very nice wines , so the server was giving them a ton of attention , I mean 20 min just to get my drink and trying to get another one ordered was not a easy task lol
Just a Note let customer salt the meat , the amount of salt on my steak was enough for three steaks , and let the male server know that his smug attitude with us didn’t go well , we are not a one time visitor , we don’t live that far so we will be back time and time again , but he treated us like we didn’t know what I was talking about , I have news for him , One you can’t tell who has money these days by what they wear , Two I know more about beef at 60 years old and raising half my life
Just felt like a simple conversation was a word challenge everything I said he tried to one up it like I was dumb ,
Besides my misfortune with the server I will not let this takeaway from the restaurant it’s self
Luís Abreu
It was a rather good experience overall, but the food order was a bit strange. They left the steak until almost the end of the meal, and we were already quite full. We had a ‘worker cow’ steak, which was delicious but quite fatty. We paid €250 plus, which seemed a bit much considering the service. I’ve paid that for a two-star Michelin restaurant with much better service. The star of the meal? The tartar—oh my goodness, it was perhaps the most delicious thing I’ve ever tasted in my whole life.
The staff were friendly. The tour was great, and overall, I would recommend it! I would go straight for the tartar and steak.
… moreThe staff were friendly. The tour was great, and overall, I would recommend it! I would go straight for the tartar and steak.
Andy Mitchell
This is the best steak I’ve ever had!!! The flavor is something that cannot be replicated and it’s truly a unique experience. The service was absolutely wonderful as well and I am especially thankful for the detailed explanation of the menu. Chef Gordón was also very detailed oriented in his explanation of his masterpiece and I definitely will be back. Thank you very much team Bodega el Capricho.
… moreJulia Ruane
Some of the best meat (OX) we have ever tasted. 3 courses for lunch, The whole place is amazing, location, presentation, taste, service, options. I recommend you make a reservation for the cellar booths .
… moreNicholas Alkins
Amazing food, best steak we have ever eaten. The tasting menu was a great way to appreciate the array of different cuts / preparations.
Service was terrible, staff where rude and told us not to have the tasting menu as it would be “too much”, when we said we where having it the waiter rolled her eyes and walked off.
The sommelier (Fredrick?) was great though, he was the only person that explained things well and seemed happy we where there.
Although the cave is cool, it lacked atmosphere and need a bit of a background music the give it a vibe.
I’d still recommend a visit as the food was spectacular, but rude service let the experience down
… moreService was terrible, staff where rude and told us not to have the tasting menu as it would be “too much”, when we said we where having it the waiter rolled her eyes and walked off.
The sommelier (Fredrick?) was great though, he was the only person that explained things well and seemed happy we where there.
Although the cave is cool, it lacked atmosphere and need a bit of a background music the give it a vibe.
I’d still recommend a visit as the food was spectacular, but rude service let the experience down
Dayvid Alves
We had an amazing experience at Boega El Capricho. The staff were wonderful and incredibly attentive throughout our visit. The highlight was when Mr. Gorgon personally came to our table to greet us and guide us through the menu, helping us choose each dish for an unforgettable lunch. He also personally carved the main cuts of meat, which made the experience even more special. I highly recommend it — absolutely worth the trip!”
… moreSheldon W.
I have recently visited this restaurant to celebrate my steak loving wife’s 30th birthday.
Visiting this restaurant is a true pilgrimage and unique experience for any meat lover.
The tour of the farm is essential to understanding the true beauty of this experience. Here, you see the ox’s comfortably relaxing in the fields. You can see the animals living their lives longer than most other cows, with most only being “sacrificed” after 7 years.
It’s hard to start with reviewing the meal. This is an exceptional and unforgettable experience. The various dishes revealed beef flavors unlike anything else, without the typical funky taste of dry aged beef.
The dishes that stood out to me the most were the ox chop and the cecina.
The cecina deserves a special mention for being the epitome of intense concentrated beef flavor. It is highly recommended to buy some and take it home with you.
Finally, I’ve seen many reviews mention the service. While the service may not be perfect or comparable to that of a Michelin star restaurant, it is excellent and friendly. It is a warmer, more hospitable type of service that is apt considering the remote location of this restaurant.
Overall, this restaurant is worth special planning as a pilgrimage for any steak lover. It is truly an unforgettable experience.
… moreVisiting this restaurant is a true pilgrimage and unique experience for any meat lover.
The tour of the farm is essential to understanding the true beauty of this experience. Here, you see the ox’s comfortably relaxing in the fields. You can see the animals living their lives longer than most other cows, with most only being “sacrificed” after 7 years.
It’s hard to start with reviewing the meal. This is an exceptional and unforgettable experience. The various dishes revealed beef flavors unlike anything else, without the typical funky taste of dry aged beef.
The dishes that stood out to me the most were the ox chop and the cecina.
The cecina deserves a special mention for being the epitome of intense concentrated beef flavor. It is highly recommended to buy some and take it home with you.
Finally, I’ve seen many reviews mention the service. While the service may not be perfect or comparable to that of a Michelin star restaurant, it is excellent and friendly. It is a warmer, more hospitable type of service that is apt considering the remote location of this restaurant.
Overall, this restaurant is worth special planning as a pilgrimage for any steak lover. It is truly an unforgettable experience.
Call me Hefty
What can be said! I try to be brief.
I arrived around 8pm after driving for many hours from san Sebastian as my last stop.
On arrival the place looked closed, but soon i found someone and informed them i wished to dine there if possible.
English seemed a problem even though they understood.
After waiting 20 mins, which i do not really do, i saw that the chef was giving me a look over from behind the kitchen glass to see if i am worthy to eat there type of look!
I thought, wow this place must be really booked up and full that they cant find a table?
2 mins later i get asked to follow one of the staff to a table. Going down some stairs and entering into a cave, which seemed cool for a second, only to notice there was hardly anyone inside.
I think i counted 4 tables of 3 and myself! The rest was empty!
Then i get presented with a menu, stating that the minimum must be one cut of 1kg of beef/ox with no combination and no alternatives + starters !
So i decided to go for the 1kg of “full flavoured ox” at 170 euros per 1 kg.
After a short time i was presented with the cut of 1kg, in my opinion it was 250g of lean meat, 450g of bone and 300g of fat
Anyways, i was intrigued to see what the big hype is about the “best stake in the world” so i continued.
After a while i was presented with the cooked steak, fat take off to be made “crispy” and the rest presented to me.
First bite, im heading crunchy rock salt not ox or beef.
After clearing all the excessive salt off, i started to try to find out what the fuss was all about!
The green salad of wilted lettuce or the left over tasting potatoes really were not impressive!
I continued to eat the meat while i was listing with amusement to the next table who were vowing not to do this again and what a big mistake it was for them to drive from Leon to eat at this place.
I held my laughter in as I have the same sentiment… “over hyped, over priced food in the middle of nowhere… not doing this again” after they ordered a lot of meat, starters and wine to wash the excessive salt down with.
I simply asked for the bill, the waitress (one of only 2 for the whole restaurant) asked if the food is ok? I answered “ honestly… over salted”
This is a perfect example of a place that is over hyped, awarded and rewarded by people who do not know what they are talking about only to create some kind of “elite spot” which this can not compare to the likes of others around the world or even Spain or portugal next door who would put this place to shame in quality and price.
I would be surprised if they really survive as a restaurant for another year with this kind of attitude, quality and pricing towards punters!
The sad reality they do not do justice to the amazing ox/beef they grow and slaughter for profits.
As stated by the next table “over hyped, over priced, wouldn’t do this again”
… moreI arrived around 8pm after driving for many hours from san Sebastian as my last stop.
On arrival the place looked closed, but soon i found someone and informed them i wished to dine there if possible.
English seemed a problem even though they understood.
After waiting 20 mins, which i do not really do, i saw that the chef was giving me a look over from behind the kitchen glass to see if i am worthy to eat there type of look!
I thought, wow this place must be really booked up and full that they cant find a table?
2 mins later i get asked to follow one of the staff to a table. Going down some stairs and entering into a cave, which seemed cool for a second, only to notice there was hardly anyone inside.
I think i counted 4 tables of 3 and myself! The rest was empty!
Then i get presented with a menu, stating that the minimum must be one cut of 1kg of beef/ox with no combination and no alternatives + starters !
So i decided to go for the 1kg of “full flavoured ox” at 170 euros per 1 kg.
After a short time i was presented with the cut of 1kg, in my opinion it was 250g of lean meat, 450g of bone and 300g of fat
Anyways, i was intrigued to see what the big hype is about the “best stake in the world” so i continued.
After a while i was presented with the cooked steak, fat take off to be made “crispy” and the rest presented to me.
First bite, im heading crunchy rock salt not ox or beef.
After clearing all the excessive salt off, i started to try to find out what the fuss was all about!
The green salad of wilted lettuce or the left over tasting potatoes really were not impressive!
I continued to eat the meat while i was listing with amusement to the next table who were vowing not to do this again and what a big mistake it was for them to drive from Leon to eat at this place.
I held my laughter in as I have the same sentiment… “over hyped, over priced food in the middle of nowhere… not doing this again” after they ordered a lot of meat, starters and wine to wash the excessive salt down with.
I simply asked for the bill, the waitress (one of only 2 for the whole restaurant) asked if the food is ok? I answered “ honestly… over salted”
This is a perfect example of a place that is over hyped, awarded and rewarded by people who do not know what they are talking about only to create some kind of “elite spot” which this can not compare to the likes of others around the world or even Spain or portugal next door who would put this place to shame in quality and price.
I would be surprised if they really survive as a restaurant for another year with this kind of attitude, quality and pricing towards punters!
The sad reality they do not do justice to the amazing ox/beef they grow and slaughter for profits.
As stated by the next table “over hyped, over priced, wouldn’t do this again”