Everyone hope you're having an amazing day it's mark wiens. I'm in in the beautiful countryside of northern spain and today for lunch this is going to a once in a life meal. We're at a restaurant called bodega el capricho. Which is widely considered to be the greatest steakhouse.

The best beef the best place to eat a steak in the entire world we're going to meet up with owner jose gordon. He's going to show us around the property. Where they raise i believe oxen. The meat is going to be unbelievable.

And i'm going to share this entire ultimate steak experience with you from spain all coming up right now in this video. Here we are el. Capricho we have arrived 10 am. Jeffrey.

My favorite restaurant in the world full stop. Kevin fine dining explorer so looking forward to this. It must be one of the best place in our trip. Let's do some eating so the thing is that we're going to be doing a lot more than eating because so much happens here as everything goes from the farm to the table.

As they say or from the birth of the cow to your mouth. There's another way of saying that and i just love immediately. How rustic it is how natural. It is how like within it's carved into the mountain this restaurant.

We're in a little village not far from a bigger city called leon and just you can feel the peace. The quiet. The natural environment here the fresh air. We have met up with jose gordon.

The legend oh man and we're immediately going to go walk around and and see what he does yes. Okay so we're actually jumping into a truck to go somewhere to go see okay the car's already moving very ranch. Very ranch style so just a little ways down the road here we are at another part of the farm. Where.

We're gonna have a chance to see the oxen massive. Oh wow. Wow. Jose just said.

1 600. Kilograms for this ox. Oh they are beautiful the biggest cattle. I've ever seen in my life.

How many years 30 years oh. 13 years it's like the size of a rhinoceros bigger than a rhinoceros. Wow. And you can just tell that he's so gentle and yet could be so fierce at the same time.

I think just the amazing thing is just seeing jose. How he respects and treats them. So with so much passion and respect and diligence. Oh man just so powerful.

So powerful and so yet so gentle like you just feel so intimidated so intimidated and just so small never never seen something like that okay we're driving on our way down the road again to go see some more cows. I believe family planning. We're just asking jose how he i mean he raises these cows and bowls. But how does he choose which ones go to the restaurant.

He says that they have to be a minimum of five years that's the minimum. But i know they go up to seven eight uh even ten sometimes he said even 12 13 years old. Which is very old for a typical beef cow. I mean by industry standard.

What's so important is the health both physically and also mentally of the cow or bowl. That jose said that it's so important that they are in top condition that they are mentally strong physically strong and i mean you can see that even the way that he treats the bulls and the animals when he's surrounding them that he just has a deep love and appreciation like raising. I mean. He he raises each one of them we're moving in yeah.

Some of these have huge horns. So it's important to walk slowly let them know you're here your presence. Some of these are incredibly beautiful. We're moving into the pen.

Some of them have horns. Yeah like longer than your arm. Span. Rosa.

Ah. Two different breeds. Wow. Look.

At those horns. Wow. Yeah. I mean literally horns.

The the size of your arm. Span. But curling. Wow.

And you could just see that like one little poke of that horn would be horn. Yes would not be pretty would be one horn. Too many and they love to be touched on the bottom of their neck. Just almost massaged beautiful you just have to duck your head low because even a even a happy swing of the head could result in a in a poke of a horn.

Wow. Spectacular. Thank you okay gracias all right. All.

Ready. Dr. Williams. Oh.

This. Hat is stylish. Stylish. Oh yeah.

Oh nice. It's like a half. A slab. Look.

At. That fat capricho. Oh yeah. The marmalade the marble.

Oh. This is the rib. The ribs. Yeah.

The ribs 35 kilo. 135. Kilos. Oh wow.

Wow. The best beef in the world. The best steak in the world. Resides right.

Here huge wow. It is amazing blink that fat the marbling just the natural healthy. It's just the tunnel of the world's best beef. The best steak you could possibly eat right here okay.

I'm cold. We're entering the room. Now where these this beef is 180 day aged oh yeah definitely more mature in aroma. More cheesy.

Oh and the mold. The first process fetina. Yeah food in there in the soul salad. Yeah.

That aroma is very cheesy. In here. This is the cecino. Which is salted and kind of like preserved.

Which we will be tasting. As well that aroma is strong. Wow. Okay.

Yeah. It does have a blue cheese smell get that marbling that's amazing four years in. The cave. Four.

Years four years. In. The cave. Wow.

Oh wow. Um. Oh. Gracias.

So i mean. This is straight up ox. Jamon. Um.

Wow. That is unbelievable wait wait mike you go first you go follow me okay wow. We're back at the restaurant. And if you'll notice behind the restaurant.

You'll see these little doors into the cave. We've just entered and immediately. Step inside. And you can smell that kind of cheesy meatiness.

Oh hello. It is literally. A cave dug out into the side of the hill. Wow.

Wow. Three or four years in the cave. Wow. It's like 15 crusty cecina.

This is the cecina. What we ate this is what we sampled the cecina salted six months and then four years in the cave. Wow that smells incredible fungusy and so the significance of these caves. Is that they existed before el capricho and they were wine cellars that were built here in the side of the mountain.

Little literally carved out into the side of the mountain chef jose. Has emerged. Wow. Me oh.

That's butter. Oh. My god it's straight butter. But better amazing insane.

There's no doubt this is the world's best steak. I'm inside of the world's best steak. So the beef slicing happens over here and now we're gonna see the grill. But this beef is just literally the best beef.

I've ever seen in my life unbelievable marble unbelievable fat the yellow fat it is spectacular it is yeah a spectacular moment to be able to be in the kitchen now with the beef that we saw where it's raised how it's then aged and matured. All the way to the kitchen. Where you order it where they grill it fresh and deliver it to your table the entire process come around into a circle. And what's amazing is that the entire restaurant is within one of the old wine cellar caves.

If things could not get better eating in a cave good to see you guys here my father. Okay. My grandfather. My grand grandfather oh.

Great grandfather grandfather and father and him who is so we're entering into the wine cellar. Oh. This is amazing at the back of the cave. The caves keep on going.

Yeah. The caves are just never ending. It's like those russian dolls. Yeah.

Okay we're in the wine cellar. The most interesting thing here is the temperature. The temperatures that we have we have 12 degrees during the whole year around maybe. There is a chance of difference of two degrees from summer to winter.

The referees that i have down here they are the one that have more rotation. But in the top part we have the most of the thresher. We are working nowadays with the seven 1700 different references around 20 000. Bottles.

We have stuck in here. This is the newest part that we have in the wine cider is this chapel that we have here with the main wineries with that we worked the first wire is our winery. This is the one that we do ourselves we have three different types of wine white wine make out of macaveo. We have a red wine and channel.

That's a good password pretty cool methia. There are grapes from this area humbled humble. Which is a hundred percent media from a high level from mountain. It's like 850 meters wow.

Without a doubt the most amazing wine cellar. I've ever seen in my life cave perfect. It's massive this is the one greatest steak ever in the world. We're gonna they're gonna take all the bone off and the eggs.

Oh. So it's not gonna look like that. But you'll bring the bones. Okay and then all the all the fat as well if we cook it again so they show you the piece of steak.

The piece of meat. The the bone in and then it goes to the to the grill. So that so i'm so i'm following it to the grill and wait okay meanwhile you are trying the menu. Okay the steak is decorating so how long does it take to grill this how long does it the process.

We take to grill this it depends on how because now at three o'clock. This place is hottest. And it's hotter than it's harder at the beginning. Okay okay.

But the most important is not time it's not temperature inside okay okay slice out the bone. The bone goes directly onto the hot coal and the meat goes on to a an elevated grill. So that's just going to wait until it reaches a certain temperature. I think he said 40 degrees cuts.

It's got to heat the inside and then once that's finished then it will be on the hot fire to finish. But now the most important i need is foreign oh uh that's gonna uh heat and then it will drop down to the bottom so in the meantime back in the cave to start on beet soup for our first bite beet soup. Oh man sweet and tart delicious. Jeffrey oh man kevin oh what a day yes it's the vatican of meat.

The other great trip great to a great meal. Everything everything an entire experience. Oh wow. That is amazing.

It's so good so smooth. Yet so strong at the same time. That's gonna get better the next 15 20 minutes is it airy tomorrow. Yeah oh that's insane so the next piece of meat is this roast silver side of ox so roast beef a little drizzle of honey on it for seasoning and that's it and then she said to make sure you eat the fat because that's where the flavor resides.

Oh. You don't even notice. The fat like it just totally melts into the meat. Oh okay.

That's the best roast beef ever in the history of earth and including before earth. Ma'am wow. Oh wow yeah. It's simple.

But then actually it's not it's like it keeps on growing with flavor and you like it yes the fat the fat is unbelievable. Wow roast beef will never be the same again in spain. They take the simplest ingredients and they make them better. Than you've ever had i mean.

That's just roast beef that's just first meatballs. It's just really. But it's like nothing like it's a new perspective in roast beef caviar eat it with a little toast a little spice to it wow oh it is like butter. Yeah.

You taste. The mustard seed. Maybe. A little bit of chili or oil a hint of acidity.

The capers. Yeah. Oh. It's stunning.

That is insane next course. Beef carpaccio. Tuna. Tartare.

180. Day aged a drizzle of possible oil and jose said to roll it up look at how paper thin it is making sure not to lose anything i'm gonna fold over that fold over that tuna. Oh yeah pro like you've lived here. All your life.

Oh. Yeah. That's the greatest ever meat roll. I'm going in i don't think a beef a piece of beef like that has ever melted like that in my life.

It's like cecina in the cave. The cecina that aroma is so intense. Oh it smells so good the thing to do is pick it up whenever you see something this long look how paper thin. It is if you put the light up next to it.

Oh oh we got a little refraction. But you can actually it's almost yeah. It literally is transparent you can almost see through it you can probably see my face through this piece of cecina oh and again these are remember those uh giant moldy hunks of beef that we saw in the cave. This is what it comes down to and they slice off those moldy edges and create something so spectacular.

Okay here we go the the vertical going vertical legend oh wow. It's sweet it's sweet and so intensely complex and just oh it grows with flavor. It's meaty and cheesy and wow. That's that's just the most condensed flavor you could ever have should we do the double just yes.

Yes. Let's do it. Again. Let's do it again first ever triple cecina cheers the meatiness the thinness of it really creates free sensation.

But the center of it is actually defies words. Yeah. That's one of the greatest bites bites of life of life. And before the meatiness huh.

The meat flavor. Really comes through well not overly salty. Very well balanced yes. It's a little citric.

It's meat. That's meat cheese. The aftertaste keep coming. And coming.

Wow. Oh. Man. That jose.

You have outdone yourself. With that sesame. Wow. Okay.

Wow. The new one the new one is quite nice. The greatest peas on earth. They're grown here wow.

They're grown here. Wow. Crying bees since coming to spain. We've had these peas.

A number of times and they have been like one of the i mean by far the greatest peas. I've ever had in my life. So this was like a yolk that he just stirred into peas. All those peas are amazing well they just pop with juiciness within that yolk sash.

Wow. Thank you man as soon as you set this down you can smell the aroma of it black pudding fat onions served on a little wedge of toast that smells incredible. It's sweet the blood and the creaminess. The like aroma of onions.

Okay next up is the roasted marinated char. Grilled aubergine topped with looks like looks like onions. Peppers and drizzled in a bit of oil slowed down oh that's wonderful caramelized onions just melt in your mouth with a vinegary like pickle to it so next. Up is this plate of different cuts different pieces of the beef.

Which are cured in a variety of ways you start with the the leaner cuts and then move your way to the short rib. Which is just almost pure fat on the on the side there start with this one a pizza board. Oh. That is it's not as intense as the cecina except for this one.

Oh. I like that lean one i like it less fat. But the way it's been aged all the the muscle of the meat has just broken down into a almost gooey texture next. Oh.

It almost looks like a like a fruit roll up right you know the fruit leather. It almost looks like it looks like fruit leather bite after bite with a different taste. Okay and then finally the last piece the short rib. Which is just like melting onto the plate paper thin going in it's stuck to the plate.

Wow. That almost has a jelly. Wow. I'm glad you didn't see that yeah.

Wow. That next up is the bone marrow. That's the hugest bone marrow. I've ever seen so to add some of the jalapeno.

Some jalapeno to it cut off the fat because you'd be dreaming. But and a little bit of grapefruit. Oh yes oh that's the way scoop. It on.

Oh. God wobbling up wobbling on the toast. Oh jose oh. It melts in your mouth going.

With that acidity of the pickled jalapeno. Well that's like it's better than butter because it's softer and melts in your mouth jalapeno and grapefruit on merrell ox merrell category. This is the meatiest marrow. I've ever had in my life.

Infinity grill. Oh yeah well these are those in kellogg's uh. A lattice lattice of roasted red peppers tomatoes. Oh oh there it is oh grease the plates all right.

This. Is one animal. The breed minotaur one breed one breed from north portugal. The breed.

The animal live here in my farm is your favorite. Yes your favorite. No not my favorite. One more this like girlfriend.

Nine years old nine years old yes. Wow. Andrade 160 days. It has a different muscle different texture.

Different flavor. The fat is very very nice. Oh oh wow. The drizzle the drizzle.

Yes. Jose this. Entire day. Has all come down to this and just jose.

The way he slices that steak for the final finishing touch in all the different parts. He knows exactly how to slice it to to perfection actually to absolute perfection and this the aroma of it the cheesy complexity absolutely unbelievable 100 day 180 day aged i mean all the other dishes were spectacular. But it all comes down to this i can't even for the pilgrimage here. Oh oh wow.

That beef flavor. It's just the pureness. The beef. Just keeps on coming.

Yeah. That's the most intense most flavorful beef and all of these are like different sections of what he sliced off oh. It's so juicy that next bite and what i like is this beef is tender. But it doesn't melt in your mouth completely.

It has some chew to it you have to chew. It to release the flavors. There's two smaller pieces. There.

There's a handheld elbow grab. A bone. Oh cheers. Oh.

The best part. It's even more flavorful. And more cheesy. Just attached to that bone.

I like the chocolate on the top a little bit crispy and then the meat flavor with the fat oozing. Out. And actually sweet. It's a sweet yeah.

It's got that extra sweetness as well it's like beef candy. This is the best beef in the world best beef in the world that is the the most intense beefiness. It's so meaty. So complex and yet so delicate at the same time should we move into that pepper lettuce to cleanse the mouth.

This is a legend in spain. This is legend going for another. Oh. The texture the smokiness.

Oh the sweetness okay next part of the stake. Oh and again remarkable. How jose just knows every part and he slices it in a way that accentuates and highlights each section of that that rib and as you get some of those pieces near the crust you can taste the like cheesy. More like fungusy flavor of it and then the final component that we served as tomatoes in season.

Which when your mouth just gets coated in beef flavor and you need a little bit of a switch of the mouth. You you go for a tomato. They're so juicy so refreshing. This is also like one of the most rich steaks.

I've ever had just as you keep eating it so rich okay another thing that he gave us is all that yellow fat they took it and re grilled it until it's crispy and served it on an entire plate of fat crispy fat and they said. The pro tip is to eat it with the meat wow have to wean back on this bench in the cave. Oh all of a sudden the richness hit me so good so much flavor. Unbelievable that really is the world's greatest stick.

Jeffrey has fallen asleep over here kevin after today all the stick are tasteless that's what i need to say the explosion of flavor in my brain right now. Oh zay gordon. Man. He is the man all the way seeing the entire process his like dedication his passion today is tomorrow.

It's like it feels like the next day tomorrow night. We woke up from a dream. We were downstairs for 100 years. We come back to life we were in the sky and you're just totally disoriented you have no clue what time of the day.

It is there's beef fat just coming out of my pores. Right now if you were to smell us. We spent eight a full eight hours here we got here at. Ten it's now six pm.

It's been eight hours here oh man yeah. That was just it was a once in a lifetime beef experience. I love ice cream perfect cheesecake and cherries all in one. But all ice cream.

Does the cherry ice cream have a little bit of an ox taste to it or am. I or is that still within my mouth. I think everything eats the next year the final dessert. We're having here is an ox dessert.

There's ox fat and biscuits and coffee inside. Okay let's try the final very good very good final dessert and cacao an ox fat dessert final dish here final dessert. Which does include ox. Fat of course.

Okay. Very. Good. Oh.

Wow. Oh. Yeah. Oh.

Very. Good. That's. Like it.

Tastes. Like ox. Whipped. Cream.

It's just like ox fat whipped into a foam. Wow that's the the richest dessert. I've ever had in my life. Oh man.

I i just have like oxen coming out of my pores. I'm sweating oxen right now and that brings us to the end of this unbelievable meal experience in northern spain with jose gordon that was just truly i mean starting. All the way we spent over eight hours here and it just went by so fast. We arrived in the morning.

We met up with jose we went to see the oxen. Which was unlike anything i've ever seen before just the gentleness. The power. The age and just the respect that they're treated with and the happiness that you could see as they graze and then all the way to the meal here where again they treat the ingredients they treat the oxen with ultimate respect that they will be fully respected here at el capricho and i think that's i mean i think that's a huge part of jose's philosophy and his entire mindset.

But he's done an amazing job one one quick story that jose told us is that he previously back when he was youth. He worked at a grill restaurant. And he would grill steaks and he remembers that some were really good and some were really bad and so that was one of his inspirations. He said.

Why can't all steaks be good and that inspired him to then to produce to raise the oxen and to serve them at his restaurant. So that everything is good great. The best the best in the world. And so a huge thank you to jose gordon and just for taking your time for showing us.

The process. And this unbelievable meal. A huge thank you to my friend jeffrey marahu. For arranging this and for setting.

It up. And we've had so many amazing food adventures. Today and then also kevin fine dining explorer for joining us. I'll have their links in the description box below.

And i want to say a huge thank you to you for watching this video. Please remember to give this video. A thumbs up if you enjoyed it leave a comment below. I'd love to hear from you and if you're not already subscribed make sure you subscribe now for lots more food and travel videos also make sure you watch more of the food videos from spain in this series.

So much amazing food thanks again for watching and i will see you on the next video.