2010. Origins

At MEATING we first offered simple fare at our restaurant on calle Villalar and then at our current premises on calle Valenzuela 7, next to the Puerta de Alcalá. The man behind this concept is San Sebastián entrepreneur Vicente Lorente. In a cosy and welcoming ambiance where diners enjoy their food, we have designed a menu that is centred on meat and quality ingredients and where beef and good produce are at the heart of what we offer.

With the opening of our premises on calle Valenzuela we want to emphasise the quality of our ingredients; we thus seek out small producers to supply us with their best produce from its place of origin whether it be San Sebastián, Guetaria, Luarca, Llanes, Tudela or Vic.

2016. Evolution: Óscar Velasco

After working with us for several months, chef Óscar Velasco is now at the helm of this new era at Meating. He brings, to what we have already achieved, his knowledge, his passion and a meticulousness for quality produce where the seasons define the dishes of the day. Óscar’s culinary skills are combined with our belief in the importance of the origins of the ingredients we cook with. We therefore choose the best season to enjoy their flavours while at the same time satisfying our loyal clientele that has been with us since day one.

After stints at restaurants such as Martin Berasategui and Zalacaín, Óscar Velasco (Segovia, 1973) worked at Can Fabes with the inimitable Santi Santamaría. Velasco has headed the kitchen at Santceloni (two Michelin stars) in Madrid from 2005 until today. In 2007 he won the Spanish National Gastronomy Award. He is a partner and culinary director of La Colección de Gastronomía, the company that owns Meating and La Atrevida.



  • Flambéed sardines with roasted aubergine and olives (piece) 4
  • Iberico Ham from Extremadura with bread and tomato 20 / 12
  • Cheese from the French Basque region (Pure goats cheese) with tomato and Espelette pepper preserve 9
  • Tartare of marinated Norwegian salmon with smoked burrata 16 / 9
  • Mi-cuit foie gras shavings, apple jelly and crispy corn 16 / 9
  • Octopus salad with ratatouille and a sweet and sour sauce made with paprika from La Vera 17 / 9

The Vegetables

  • Sautéed spinach, poached egg and chopped chistorra sausage 12 / 7
  • Grilled baby leeks from the Basque Country with a hazelnut and black garlic glaze 14
  • Seasonal vegetables with a cream of chicken and ham soup 14 / 8
  • Roasted pumpkin with langoustines and a tomato and green olive vinaigrette 18

The Fishes

  • Hake fillet with a light, piquant pil-pil sauce 21
  • Cod with a pepper and tomato sauce 23
  • Monkfish with red Swiss chard and red mojo sauce 23 / 13
  • Grilled fish of the day with salt-baked sweet potato SPM

The Meating Meats

  • Homemade butifarra sausage (by the Rovira brothers, Catalonia) with purple onion 16 / 8
  • Guinea fowl thighs in pepitoria stew made with black beer 16
  • Confit peppers stuffed with beef snout 16 / 8
  • Beef cheeks with a Ramón Bilbao red wine sauce 18 / 10
  • Steak tartare with Meating French fries 23 / 12
  • Sirloin (T Bone) by weight served with French fries 58/kg


  • Valrhona (90% cacao) chocolate “Coulant” cooked to order (8 mins) 7
  • Panna Cotta with Toffe 7
  • Emulsion of soft fruit with strawberries and yogurt ice cream 7
  • The ultimate cheesecake by MEATING 7
  • Olive oil brioche with “expresso martini” 8
  • Brioche toasted bread coated with caramelised custards 8


A selection of our wines. View full list


  • Monte Blanco, Ramón Bilbao (Verdejo)
  • Jose Pariente (Sauvignon)
  • Mar de Frades Finca Valiñas (Albariño)
  • Pazo de Señorans, sel. de añada (Albariño)


  • Ramón Bilbao (Garnacha)


  • AT Roca brut nature (Macabeu, Xarel.lo y Perellada)
  • Bollinger special cuvee


  • Ramón Bilbao edición limitada (Tempranillo)
  • Cruz de Alba crianza (Tempranillo)
  • Tridente (Mencía)
  • Atteca (Garnacha)
  • Cair Cube (Tempranillo, Merlot)
  • Las Moradas de San Martin -Initio (Garnacha)
  • Enate Reserva (Carbernet Sauvignon)
  • Las Cercas (Tempranillo, Shiraz)
  • Señorío de Cuzcurrita (Tempranillo)
  • Allende (Tempranillo)
  • L’Equilibrista (Shiraz, Garnacha y Cariñena)
  • El Sequé crianza (Monastrell)
  • Juan Gil 18 meses (Monastrell, Cabernet S. y Shiraz)
  • Victorino (Tinta de Toro)
  • Roda I, Reserva (Tempranillo)
  • Mirto crianza (Tempranillo)
  • Clos Martinet (Cariñena, Shiraz, Cabernet S., Merlot…)
  • Finca Los Hoyales (Tinto fino)

Photo gallery

Information and Contact Number

Address: Calle Valenzuela 7. 28014, Madrid

Lunch: from 13:30 Monday to Saturday

Dinner: from 20:30 Thursday to Saturday

Reservations: 914316997

For events and group booking: marta.montoro@lacolecciondegastronomia.com

Nearby carparks:  Here is a list of car parks that are close to MEATING:

  • – on calle Montalbán (Parkia – Museo del Prado car park)
  • – on calle Serrano (Serrano car park III) with entrance on calle de Alcalá
  • – on Paseo de Recoletos, 6 (entrance is off the side of the central section of the street).

The calle Valenzuela is a “green” parking zone with about 30 spaces. Other nearby streets where you can park are: calle Alfonso XII, calle Alfonso XI, both are “green” parking zones with some “blue” parking spaces (tickets must be placed in your vehicle from 9:00 to 21:00 from Monday to Friday, and on Saturday from 9:00 to 15:00).

The closest metro station is: Retiro (Line 2).

Contact us: If you would like to contact the restaurant, please fill out the following form:

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