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The history of Casa Julian began in 1951 as a local produce shop. Later, as a bar, it would serve Iberian ham sandwiches and vermouth to the businessmen of the paper town of Tolosa.

As Julián was passionate about the world of meat, he began to try different cuts of veal, finding the cut called Txuleta, the most suitable for roasting. Later, he would dare to try cuts of beef and oxen, which until then were not marketed as they were only used as work or food animals in the farmhouses. In his quest for innovation, he found fertile ground in the Basque region, where industrialisation in the countryside came later, causing farm families to replace oxen with tractors.

Spotting a market opportunity, Julián saw the possibility of offering these peculiar cuts and embarked on a tireless search for the perfect cutlet. He immersed himself in collaborative studies with renowned surgeons in the area, seeking to achieve the utmost excellence in the art of cutting.

This quest for perfection led him to conceive a new grill. In order to realise it, he teamed up with the local metal industry. This cleverly angled grill allowed the infiltrated fat and the outer coating to circulate around the rod, preventing the formation of flames that could ruin the roasting of the cutlet.

In this way, he managed to develop an innovative roasting technique, in which coarse salt played a fundamental role in enhancing the flavours of the meat.

Being from Navarre, he was familiar with the products of his homeland that were consumed at home. So he chose to implement them in the restaurant. Asparagus as a starter and piquillo peppers to accompany the steak.

In the late 70s and early 80s, Julián, despite receiving numerous offers to sell his establishment, wanted to make sure that his culinary legacy and his business would live on in the hands of someone who could appreciate and preserve its essence, just as he did.

​​In his search for the right person, Julián met Matías, a young restaurateur who ran the Urraki bar in Tolosa with his wife. Enchanted by Matías' talent and passion for gastronomy, Julián felt he had found the perfect heir for his legacy. However, convincing Matias was not an easy task, as he had his own dreams and plans.

After some time of dialogue and reflection, Matias finally agreed to Julian's proposal, but on the condition that he learn all the secrets and ins and outs of the business before taking over. Julian accepted, becoming Matías' mentor, sharing his knowledge and experience with him.

For years, Julian and Matias worked side by side. When the time came that Julian felt Matias was ready, he would finally leave the business completely in his hands. Thus, Matias would carry on the legacy.

At the end of the 1980s, Matías embarked on a project in Madrid: "Casa Julián de Tolosa" in the central street of Cava Baja.

Matías, as a sign of commitment and gratitude to his mentor, undertook not to modify any dish on the rotisserie's menu or alter the aesthetics of the premises. At the same time, Matías spread the knowledge he had acquired from Julián throughout his travels.

In time, Matías' sons, Mikel, Iñaki and Xabier, would continue with the legacy that Julián had left to Matías. Mikel, the eldest son, moved to Madrid to run the "Cava Baja" restaurant. Iñaki, after enriching himself with his experiences in "Casa Julian" in Tolosa and in the Cava Baja, opened the restaurant in Calle Ibiza in Madrid. Xabier, for his part, grew up in the grill, guided by the wisdom and support of Matías, until he successfully took on the work of the grill. With the retirement of Matías, Xabier took over the management of the restaurant, becoming the guardian of a family tradition forged over a slow fire.

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