Viande
Time is the first ingredient.
Dry-aged 10 to 45 days on-site, slow cooking on the grill. At El Nacional, we don’t compromise on the cut — we respect it.
The Cellar
Dry-Aged & Affined In-House
Carefully selected and aged by our Master Affineur. All meats served with house fries or green salad.
Pork Chop “Noir Gascon” from Bigorre
400 g. A rustic free-range pork from the Pyrenees, dense and aromatic.
Selection: Le Noir de Bigorre · Origin: Bigorre (Hautes-Pyrénées)
The Classic — 10-day dry-aged ribeye
For 2. Our signature: dry-aged 10 days in our chamber, slow-cooked on the grill. Tender, juicy, no fuss.
Selection: Master Affineur · Origin: Scotland · Ageing: 10 days on-site
Simmental ribeye — 30 days dry-aged
1.2 kg minimum. Mountain breed with fine marbling and a hazelnut flavour. Hand-picked by Lesage Prestige, aged 30 days in our chamber.
Selection: Lesage Prestige · Origin: Germany · Ageing: 30 days on-site
The Other ribeye — 45 days dry-aged
600 g minimum. A tribute to Argentine Asado, another way to celebrate the bone-in striploin.
Selection: Master Affineur · Origin: Subject to availability · Ageing: 45 days on-site
The Grand Cut — 45 days dry-aged
1.2 kg minimum. For those who really want to taste time. 45 days of ageing, exceptional tenderness, deep nutty and buttery notes. Subject to availability.
Selection: Master Affineur · Origin: Subject to availability · Ageing: 45 days on-site
In-House Ageing
How we really do it
Whole, barded cuts rest in our 2°C chamber at 85% humidity. For 10, 30 or 45 days depending on the piece, enzymes do their work: water evaporates, fibres relax, aromas concentrate. We trim on demand and cook on the grill.
The Fine Selection
Exceptional cuts
For those who want a piece to themselves, or to explore another world of beef.
Périgord duck breast
Maison Pélégris.
Selection: Maison Pélégris · Origin: Périgord
Beef hanger steak
Selection: Master Affineur · Origin: Scotland / Ireland
« Entraña » — Argentine skirt steak
Argentine Black Angus beef.
Selection: Urien Loza — Argentina · Origin: Argentina (certified Black Angus)
« Vacío Charrúa » — Uruguay flank steak
Uruguay Black Angus beef.
Selection: Lesage Prestige · Origin: Uruguay certified Black Angus
« Bife de Chorizo » — the Argentines’ choice
The sublimation of the sirloin.
Selection: Urien Loza — Argentina · Origin: Argentina (certified Black Angus)
« Ojo de Bife » — ribeye eye, marbled
Argentine Black Angus beef.
Selection: Urien Loza — Argentina · Origin: Argentina (certified Black Angus)
Origin of beef: EU, UK, France, Argentina and Uruguay, subject to availability.
All meats served with house fries or green salad.