The restaurant run by the Narvaiz brothers has climbed to fifth place in the world ranking of the 101 best steakhouses. This recognition adds to its Michelin recommendation and two Repsol Suns.
In the heart of Chamberí, a small temple of meat has just received international acclaim that places it on the global gastronomic map. Lana, the steakhouse owned by brothers Martín and Joaquín Narvaiz, has been recognised as the fifth best steak restaurant on the planet by the prestigious World's 101 Best Steak Restaurants ranking. This achievement not only makes the neighbourhood proud but also turns Madrid into a must-visit destination for grill enthusiasts from around the world.
The news has spread like wildfire among the residents of Chamberí and regulars of the establishment, who already knew the worst-kept secret: at Lana, the experience goes far beyond the product. However, the international recognition has sparked increased interest. The waiting list for a table is now around three months, and it’s not uncommon to see diners flying in from other continents just to taste a ribeye or a sirloin.
A Philosophy of No Rush: One Service Shift
The first thing that surprises you upon entering Lana is not the grill or the impressive meat display. It’s the calm. There are no rushes or tables waiting to be filled. The decision is as unusual as it is deliberate: there is only one service shift. No one has to check the clock while dining. This tranquillity is conveyed by the Narvaiz brothers themselves, who are present at every service and oversee absolutely everything: they monitor the pace of the dining room, taste the dishes, and pay attention to every detail. Here, luxury is not just about eating exceptional meat, but about feeling uniquely attended to.
Martín Narvaiz explains it simply: “Awards are nice, but we don’t think too much about them. We just want the people who come to leave happy, to have enjoyed themselves, and to have had an unforgettable experience. And to want to come back.” That phrase sums up the spirit of Lana better than any international ranking.
The Ritual of Choice: A Masterclass at the Grill
Before deciding which meat to eat, the customer receives a genuine masterclass at the meat table. Martín explains muscles, marbling, breeds, aging, and the differences between a sirloin, a Galician ox, or a wagyu. He also discusses the origin of each cut and the work of suppliers like Pampeana, Lyo, or Discarlux. But the questions are not casual: they want to know what you ate the day before, what type of meat you usually consume, or how you like your meat cooked. All this information helps recommend the perfect cut.
To achieve that level of quality, the Narvaiz brothers discard nearly a hundred loins before finding the right one. This means paying a significant premium for the raw material, but it pays off for them. And in just a few weeks, they will introduce a historic novelty: for the first time, they will serve bone-in Argentine meat, an import that had not been possible until now due to sanitary restrictions stemming from foot-and-mouth disease. This news is especially significant for two Argentines who have been living in Spain for over two decades and still travel back to their country twice a year to maintain contact with producers.
Beyond Meat: A Complete Experience
Reducing Lana solely to meat would be a gross understatement. The experience begins with bread made from reclaimed flours, with less gluten and more digestible, accompanied by a chimichurri made with fresh herbs. Then come dishes that have already become house staples: the steak tartare, which has minimal seasoning to let the meat shine; the sweetbreads, which are simply grilled before receiving a small amount of caviar to enhance the flavour; and the cecina, aged for eighteen months and sliced almost transparently, which breaks with the traditional idea of this product by offering a much more delicate smokiness.
The side dishes change with the seasons. Currently, the highlights are an extraordinary grilling lettuce, tomatoes, and delicate chocolate peppers. Everything is made in-house. Even the tripe has a special place on the menu, one of Martín’s weaknesses. At Lana, he prepares it with veal, making it much finer, cleaner, and more delicate than the traditional version. “Although I still love the classic beef tripe,” he confesses with a smile.
For the resident of Chamberí, having a world-class steakhouse around the corner is a luxury that not every neighbourhood can boast. And for Madrileños in general, Lana has established itself as a top gastronomic destination, where quality and personalised attention go hand in hand. If you want to try it, you know: patience, the wait is worth it.
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