Jondal, Breogán Cocina Gallega and Sala de Corte named among the top 50 in the prestigious 50 Best Steak Restaurants Europe 2026

The 50 Best Steak Restaurants Europe 2026 has just released its inaugural continental edition. From Lisbon to Helsinki, from London to Athens, fifty restaurants representing the very best of Europe's steak culture today. And among them, three members of the FaceFoodFamily: Jondal in Ibiza at number 15, Breogán in Mallorca at number 40, and Sala de Corte in Lisbon rounding out the top 50.

Not all lists are created equal. The 50 Best Steak Restaurants Europe is no ordinary ranking, it's the first continental classification of its scale dedicated exclusively to Europe's meat restaurants, born under the umbrella of the World's Best Steak Restaurants, the same organisation behind the World's 101 Best Steak Restaurants. A selection with no interest in trends or marketing spin, built instead on fire, produce, technique and hospitality.

Fifty restaurants. One continent. Different countries, different traditions, different ways of understanding the relationship between people and the coals. Yet one thing binds them all: an uncompromising commitment to quality. As the organisation itself puts it in unveiling this first edition: "50 restaurants that represent the best of European steak culture today."

Making this list is no accident. It's the result of years of quiet graft, early mornings spent selecting produce, grill masters who know fire like a first language, owners who refused to give an inch on what truly matters. For the restaurants named, the recognition reaches far beyond themselves: it puts their cities, their islands, their regions on Europe's culinary map. Ibiza isn't just about the party. Mallorca isn't just about the sun. Lisbon isn't just about salt cod. This list proves it, name by name.

And among those fifty names, three belong to the FaceFoodFamily. Three projects we know intimately, that we've told the story of in these pages, and that today we celebrate as they deserve.

Casa Jondal – Ibiza · Number 15

On the south coast of Ibiza, tucked into Cala Jondal, there's a stone cove ringed by pines and sabinas where time seems to slow down. There, Casa Jondal, with wooden tables set beneath the trees and the waters of Cala Jondal as a backdrop, Rafa Zafra and his inseparable partner and chef Ricardo Acquista built what Zafra calls his dream back in 2020, in the thick of the pandemic, with all the boldness that entailed: a beach shack home to one of the finest beachside kitchens on the planet.

Zafra, born in Seville and trained at the legendary El Bulli, didn't come to Ibiza to do what was expected of him. He came to do what respect for produce demands: letting the island's finest fish and seafood speak for themselves. And when it comes to meat, the bar doesn't drop an inch. Jondal works with Beef On Food, who select the finest cuts for the restaurant, ensuring every piece that reaches the grill meets the standard Zafra and Acquista's kitchen demands. At the helm as head chef, Alberto Castiñeiras executes the menu with precision and no shortage of passion, making no concessions along the way. Sommelier Goran curates a wine list built for the Mediterranean climate, while Jessica Maireles, the restaurant's manager, is the driving force holding the front-of-house experience to the same exacting standard as the kitchen.

"I don't want Jondal to be a gourmet restaurant. I simply want it to be one of the best beach shacks in the world for food," says Zafra. Landing at number 15 in the first European edition of the 50 Best Steak Restaurants proves they've gone well beyond that dream.

Breogán Cocina Gallega – Palma de Mallorca · Number 40

On Calle Rubén Darío, in the heart of Palma, two Galician brothers made a decision that left no room for half measures: bringing the whole of Galicia to Mallorca. Carlos and Marcos grew up surrounded by flavour, tradition and an absolute respect for produce. When they set out to open Breogán, they weren't looking to fit the market, they were looking to stay true to themselves.

At the heart of the concept is dry-aged beef from Galician cows and oxen, aged well beyond 30 days, cooked over holm oak charcoal and Mallorcan almond wood, lending it that unmistakable smoky depth no other fuel can replicate. Every cut is displayed in a glass case, so diners can choose their own before it ever touches the fire. Carlos talks guests through the origin and ageing of each piece as though describing something sacred, because to him, it is. Marcos then finishes it over the flames, letting diners taste the true character of the produce they've chosen. Alongside the beef, there's first-rate seafood and Atlantic fish, rounded out with Mallorcan produce sourced right on the doorstep, all served alongside an outstanding wine list, curated with the same rigour that guides every decision the house makes.

"We don't follow trends; we follow respect for fire and for the time each ingredient deserves," is how Breogán sums up its philosophy. No shortcuts. No compromises. Galicia beats at the centre of Palma, and the 50 Best Steak Restaurants Europe 2026 confirms it at number 40 in its debut edition.

Sala de Corte – Lisbon · Number 50

When Sala de Corte opened its doors in 2015, in Lisbon's Cais do Sodré district, the city had yet to appear on any international map of steak restaurants. Today it's the only Portuguese city on the list, and much of the identity that brought it here carries the name of Luís Gaspar, named Portugal's Chef of the Year in 2017, who, together with the Plateform group, built a concept that hides nothing: the meat takes centre stage, and everything else exists to honour it. This year, Gaspar has stepped away from the project, closing a defining chapter in the restaurant's history.

The legacy, however, stands firm. Dry-aged beef from the finest producers, with a focus on native Portuguese breeds, the Mirandesa among them, and, since 2023, the addition of Miyazaki A5 Wagyu, the Japanese Kobe beef widely regarded as the finest in the world. Eight cuts on the menu: the T-bone, the chuletón, Galician oxtail, the entrecôte, all finished in the Josper oven, that grill-and-oven hybrid fired entirely by charcoal, which caramelises the exterior, locks in the juices and fills the room with an aroma that's become the house's signature. Set on Praça D. Luís I, beside the Mercado da Ribeira, Sala de Corte enters the 50 Best Steak Restaurants Europe 2026 at number 50, closing out the list, and does so by opening a new chapter. The strongest possible case for what comes next.

Congratulations to Rafa Zafra, Ricardo Acquista, Alberto Castiñeiras, Goran, Jessica Maireles and the entire Jondal team. Congratulations to Carlos and Marcos at Breogán. Congratulations to Luís Gaspar and Plateform for everything built at Sala de Corte. Three different projects, three different regions, one shared commitment to what really matters: the produce, the fire, and the people who sit down at the table.

This is the FaceFoodFamily. This is Europe 2026.