Oak-grilled Ribeye
45-day dry-aged, 400 g, finished with bone-marrow butter and smoked sea salt.
$44Our fire
One hearth, ten years of smoke and good company.
Cinder & Oak began as a single iron grill in a converted warehouse. Chef Marta Ibáñez wanted a kitchen where the fire decides the pace, and where nothing is hidden behind sauces.
Today we still light the oak at 10 a.m. and cook by feel: beef from pastures within 80 km, fish landed the same morning, and vegetables from the family farm down the road.
Come hungry. Stay for the embers.