This global grill restaurant – where every dish is grilled, smoked or flambéed – truly goes all out. It features a display of aged meats and a view of a wood-fired oven and two active grills, all fuelled by charcoal and wood chips to enhance their aroma. The wood-fired oven pays homage to the volcano that gives its name to this restaurant but operates far more steadily, at a constant 400°C.
The main offering is a variety of beef cuts from around the world, ranging from Spanish to Angus and Wagyu, all with varying levels of marbling and all cooked using the techniques that best suit that particular cut and variety. You can order as little as 100g of tasty and affordable flank steak, or indulge in a shared kilo of Argentinian ribeye. Everything is sliced and sold by weight. Additionally, a significant portion of the menu is designed for hands-on dining (think charcoal-grilled buns with Black Angus ribs and coleslaw, for example).
Even dessert doesn't shy away from intensity: the cheesecake is made with payoyo cheese from Cádiz, which delivers a much greater flavour punch than the usual cream cheese.