Ariana Díaz Celma

Following the success of Hamburgesa Nostra, Chef Juan Pozuelo delights us again with Vaca Nostra, a restaurant unfit for vegetarians.

The secret of Vaca Nostra is based on simple cuisine made with raw materials to make the most of flavours and satisfy the most discerning carnivores. Here you will find five different beef races and different cuts, both from Spain and abroad. To give you an idea of how much they care about meat, every race is treated differently, no matter if it’s cow or ox. While beef is the star, dishes include lamb, Iberian pork and even a fish stew if you get tired of meat.

The restaurant is very bright, with large windows and the Hamburguesa Nostra cow presiding the place. The decor is elegant yet modern, with a maturation chamber and a glazed kitchen where the meat is cut.

Our highlights on the starters section are gazpacho with grilled tomato and poached egg, tasty Iberian corn sausage; truffle sausage; mushroom and onion tart tatin. To continue, you must choose between the following meats: Galician Blond, brown Alpine from the Elsa, Fleckvieh-Simmental, Black Angus or Wagyu. Then choose the piece and cut you prefer. Meat is served with volcanic salt, which gives it a smoky flavour, sea salt, fries, grilled onions and green salad. And finally, try the brioche French toast or grilled cheese with fruit and molasses. To wash the food down, choose from the short but finely selected wine menu, with red wine as the protagonist.

Vaca Nostra, an all-round meat experience!


  • Address: Paseo de la Castellana, 257 Madrid