El Reno · Steakhouse in València
Gathered by the fire.
Steakhouse in València by the City of Arts and Sciences: beef dry-aged for 30 days, real embers and an unhurried sobremesa.
Market cooking. Meat specialists.
We work with first-rate produce: Vacum and Beher beef, Teruel lamb, fish and seafood from the market and seasonal vegetables. Everything goes over the embers, cooked just right, and is paired with wines from Spain’s best cellars.
You will find us on Avinguda de l’Institut Obrer, a short walk from the City of Arts and Sciences, with a terrace next to a free car park.
- Terrace
- Free car park next door
- All 14 allergens on the menu
- Kids’ menu
From the market to the fire.
This is how we treat a chuletón: five steps, no shortcuts.
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30 days
Dry-ageing
Vacum cuts rest in our ageing room until the fat and flavour are just right.
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Live embers
On the grill
Coarse salt and real fire. No rush: sear one side, then the other.
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Crust & juice
The marks
Crust outside, juice within. That is how meat cooked with care tastes.
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Your pick
The cut
We show you your cut at the table (or a few to choose from), and it comes out sliced, with its sides.
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Flaky salt
To the table
A pinch of flaky salt and enjoy. The after-dinner chat is on us.
One menu, plenty of reasons.
Choose where to start. The full menu, with prices and allergens, is one tap away.
Fire meets its best company.
- Bone-in ribeye (chuletón) €90 / kg Vacum, 1 kg, dry-aged for 30 days.
- Simmental tomahawk €90 / kg Vacum, approx. 1.2 kg, dry-aged for 30 days.
- Vacum ribeye €40 300 g of top-quality marbled beef.
- Galician Blond beef rib €69 / kg Slow-confited, then roasted for the deepest flavour.
- Iberian pork pluma €35 200 g from the select Beher brand.
- Beef tenderloin €35 200 g from the select Vacum brand.
Fresh off the grill.
Conversation is on the menu too.
37 wines to stretch the evening, from local Bobal to Flor de Pingus.
See the full wine list- Flor de Pingus D.O. Ribera del Duero · 97% Tinto Fino, 3% Garnacha €160
- Alion D.O. Ribera del Duero · Vega Sicilia, 100% Tempranillo €120
- Pintia D.O. Toro · Vega Sicilia, 100% Tinta de Toro €100
- Macán D.O. Rioja · Vega Sicilia, 100% Tempranillo €100
- Pago de Carraovejas D.O. Ribera del Duero · Tempranillo, Cabernet Sauvignon & Merlot €59
- Finca Terrerazo D.O. Terrerazo · Old-vine Bobal €42
- Bassus · Finca Casilla Herrera D.O. Utiel-Requena · Bobal, Petit Verdot, Syrah, Merlot & Cabernet Franc €40
Latest on Instagram.
El Reno · Select meats & wines
Welcome, carnivores! Premium flame-grilled meats and select bites.
- followers
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- following
- 1,994
Our guests tell it best.
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“The best cheesecake I have ever had.”
Saratisfier 3 months ago on Google
Translated from Spanish
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“Exquisite food, a calm atmosphere and great meat.”
Sergio 5 months ago on Google
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“If you want to eat well in Valencia, this is the place.”
Manu 6 months ago on Google
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“Spectacular meat, and a very good menu too.”
Laura 7 months ago on Google
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“Every single waiter gives unbeatable service.”
Diana 8 months ago on Google
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“The meat came out exactly the way we asked.”
Marcos 2 months ago on Google
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“An excellent dining experience from start to finish.”
Matei a year ago on Google
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“Lovely out on the open-air terrace.”
Anna a year ago on Google
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“The place is spectacular.”
Carolina 11 months ago on Google
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Find us on Institut Obrer.
A short walk from the City of Arts and Sciences, with a free car park next door.
Av. de l'Institut Obrer de València, 11, bajo izq.46013 València
Closed · we open today at 13:30
- Monday Closed
- Tuesday 13:30-16:00
- Wednesday 13:30-16:0020:30-00:00
- Thursday 13:30-16:0020:30-00:00
- Friday 13:30-16:0020:30-00:00
- Saturday Today 13:30-16:0020:30-00:00
- Sunday 13:30-16:00
Put a date on the craving.
Tell us the day, time and party size and we confirm on WhatsApp. Or use TheFork, or just call.
What people ask us most.
How do I book a table?
Right here, on WhatsApp: pick the day, time and party size and we confirm. You can also book on TheFork or call +34 627 77 07 55.
What are your opening hours?
Lunch Tuesday to Sunday, 13:30 to 16:00, and dinner Wednesday to Saturday, 20:30 to 00:00. Closed on Mondays.
Where are you and where can I park?
At Av. de l'Institut Obrer de València, 11, bajo izq. 46013 València, a short walk from the City of Arts and Sciences. There is a free car park right next door.
Do you have a terrace?
Yes, a terrace by the City of Arts and Sciences, perfect for a long sobremesa.
How much is the chuletón?
Vacum ribeye, dry-aged for 30 days, is €90 / kg; a cut weighs about a kilo and is made for sharing.
Can I see the allergens?
Yes: the full menu lists the 14 allergens for every dish. If you have an allergy, tell us when you book.
Is there a kids’ menu?
Yes: mini burger and nuggets, with fries.