Year by year our visits at Bodega El Capricho are a special culinary journey. We have had the pleasure to meet with an extraordinary restaurateur, chef and farmer with remarkable notions and a unique approach to respect, sustainability and quality. José is rearing and cooking oxen from the Iberian peninsula only. The animals are slaughtered between 7 - 13  years of age followed by an up to 160 days dry aging process. Anyone who is into meat knows that this is more than remarkable and above that extremely time and cost consuming. The beef offered at El Capricho is what we call "taste with the ultimate Iberian terroir". 
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El Capricho - a blessed destination for not only the experienced meat connaisseur far beyond the global "filet tenderloin" mainstream. Proud to present Bodega El Capricho and the team around José Gordón as our No. 5 of the World’s 101 Best Steak Restaurants.