Fine Dining
Fine Dining🐟The smoked trout starter is divine
🥩Meat aged 10 to 215 days
📅Book ahead, fills up fast
Hor Dago is where Basque steak lovers pilgrimage for wood-fired txuleta, aged anywhere from 10 days to a whopping 215. The intimate dining room fills fast with locals who know their beef.
Wood-fired steaks
Dry-aged beef specialist
Intimate small restaurant
Adult dining experience
Fine DiningFine Dining🐟The smoked trout starter is divine
🥩Meat aged 10 to 215 days
📅Book ahead, fills up fast
Hor Dago is where Basque steak lovers pilgrimage for wood-fired txuleta, aged anywhere from 10 days to a whopping 215. The intimate dining room fills fast with locals who know their beef.
Wood-fired steaks
Dry-aged beef specialist
Intimate small restaurant
Adult dining experience