For those lovers of meat, there is nothing to compare in taste to a T-bone steak done to a turn. That is why at the Kerren steak house we serve the meat on a grill at the table, so that each diner may finish cooking it to their taste and always try it hot and with the unmistakable flavour of holm oak firewood.
Inocencio Urigoitia popularized the table grill in 1978, to which he added an element which solved the problem of the smoke that was given off when the fat fell onto the grills.
After several attempts, some metalworker friends of his built an inverted cover ideal for the diner to take part in the grilling ritual.
Kerren ensures the freshness and quality of the meat it prepares, and possesses a traceability certificate which ensures the origin, the farm where the animal has been bred, the abattoir where it has been slaughtered and the time which has elapsed since then.