Bodega El Capricho, Premium steakhouse in Santa Elena de Jamuz, Spain.
Bodega El Capricho is a steakhouse located in underground chambers hand-carved into rock, offering traditional meat preparation methods. A wood-fired grill in the open kitchen allows diners to watch their meals being prepared in real time.
The restaurant was built within bodegas hand-carved by the owner's father and grandfather, originally used for wine storage. These converted storage chambers now form the foundation for the fusion of traditional craftsmanship and modern dining.
The meat comes from selected cattle breeds of the Iberian Peninsula and is prepared following traditional methods that emphasize quality and provenance. Diners experience the direct connection between local livestock farming and the kitchen.
The underground rooms stay at a comfortable temperature throughout the year, regardless of the weather outside. Visitors should prepare for steep or narrow passages to reach the subterranean areas and plan for a leisurely pace.
Meat is aged in the same naturally cool cellars where it is later served, creating a rare integration between storage and dining experience. This dual function of the spaces underscores the restaurant's holistic approach.
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