Our visit at El Capricho was again a unique one. We have had the pleasure to meet with an extraordinary restaurateur, chef and farmer with remarkable notions and an unique approach to respect, sustainability and quality. José is rearing and preparing 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 and rightly among the top 10 of the World's 101 Best Steak Restaurants.