NICOLÁS
Three generations refining the discipline of fire and an obsession with excellence.
Uncompromising standards: only the impeccable reaches the table.
mastery in selection
01 Observe
02 Identify
03 select
04 age
05 interpret
06 present
— MASTERY IN SELECTION —
01 observe
02 identify
03 select
04 age
05 interpret
06 serve
Seventy years of craftsmanship.
From preserves to seasonal produce.
Founded in 1950, Asador Nicolás brings together its long tradition of grilling and mature beef with Xabi Ruiz’s contemporary vision of Basque cuisine (third generation).
We examine each loin in a market where exceptional quality is truly scarce, seeking unique pieces for their marbling, tenderness and depth of flavour.
Our devotion to technical precision.
Created in 1950, our sloping grill inspired by naval design ensures impeccable caramelisation without bitter smoke. We record its traceability and details by hand at every service.
Our cuisine is built around two tasting menus:
the Menú Nicolás, focusing on seasonal garden produce and the house’s signature recipes; and the Menú Haragi, a contemporary journey through the world of mature beef
Two experiences that may culminate in the house’s great ritual: grilled txuleta.
An exceptional wine cellar.
More than 550 wines. Historic Rioja labels and emerging international talents.
A collection safeguarded in our family’s underground cellar, chosen to accompany the unhurried pace of the table and make wine the perfect companion to fire.
