BODEGA

Bodega El Capricho - The Sacred Temple of Ox in 2025

Deep in the heart of Castilla y León, in the quiet village of Jiménez de Jamuz, lies a place that has become near-mythical among meat aficionados worldwide. In 2025, Bodega El Capricho, under the continued guardianship of José Gordon, remains the benchmark for what beef - when raised, aged and prepared with reverence - can truly be.

This is more than a restaurant. It’s a philosophy, a personal vision brought to life by Gordon, whose deep understanding of oxen and commitment to sustainable, closed-cycle farming has set global standards. At El Capricho, “farm to fork” is not a slogan - it’s a lived ethic. Every animal is bred, raised and aged with patience and care, often for several years, before it reaches the grill.

The meat itself - particularly the venerable ox steaks - is extraordinary. Aged with surgical precision in natural cellars carved into the earth, each cut bursts with depth, minerality and tenderness that borders on the transcendent. The ox tongue, served melting and the house-cured cecina, as well as the ox morcilla, are quiet revelations. These aren’t just dishes - they’re expressions of a culture and craft few others dare to pursue with such intensity.

The culinary execution is led by Head Chef Diego Zárate, who works in seamless collaboration with Gordon to ensure the product’s essence is never overshadowed by technique. Everything on the plate honours the beast - from fire-grilled ribs with charred edges to marrow-rich broths infused with ancestral soul.

The setting is rustic, authentic and steeped in history - an atmospheric mix of wine barrels, cast iron and local stone. Diners can watch their cuts kissed by flame on the open grill, with smoke rising into the vaulted ceilings and the scent of ember and fat filling the air. It’s the kind of place where time slows and every detail feels intentional.

The extensive wine list, curated to mirror the intensity of the meat, rounds off the experience. It’s not uncommon for José himself to emerge from the cellar or grill to explain a pairing or tell the story of a particular ox - a reminder that this is not a restaurant chain or concept, but a living, breathing legacy.

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. It is not just a place to eat, but to feel: the land, the history, the fire and above all, the profound respect for the animal.