i. Biography
In Pozuelo de Alarcón, Spain, the work begins with meat chosen by hand, time held in a dry-aging locker, and the direct heat of fire. Catalin Lupu, chef and owner of La Taberna de Élia, has built his cooking around fire-grilled meat and steakhouse craft, with dry-aged beef as the central material: selected personally, aged under his own watch, then brought to the grill with a cook’s patience.
The Climb
Today, Catalin is chef and owner of La Taberna de Élia.
Today
The restaurant’s identity is tied to fire-driven cooking, fire-grilled meat, steakhouse cooking, and a close relationship with dry-aged beef. His role includes the personal selection of meats and the dry-aging of those cuts in his own locker. The detail is central to the way the kitchen operates: control begins before the cooking starts, with the choice of each piece and the decision to let time alter its texture and depth. In service, that approach gives two clear expressions of his style. One is the knife-chopped steak tartar, seasoned simply and made at the moment. The other is the year-aged chuleta, a rib eye that carries the flavor of duration before it ever reaches the fire.
Signature
Catalin's signature dishes include house steak tartar and chuleta.
Profile updated July 2026
FAQ
Asked of Catalin
What is Catalin Lupu's current role?
As of 2026, Catalin Lupu is Chef and Owner.
What recognition has Catalin Lupu received?
Guía Repsol — Sol (2019).
What is Catalin Lupu known for?
Fire-grilled meat and steakhouse cooking, especially dry-aged beef.
