Steakhouse & Lounge in Salou

We are a restaurant specialising in grill cuisine: dry-aged meats, fish and vegetables cooked over holm oak charcoal in a wood-fired grill oven. We complete the offer with a wine cellar of over 400 references and signature cocktails at our Lounge Bar.

We recommend booking a table, especially in summer and at weekends. You can do so online or by calling 977 07 59 61. For groups of more than 8 people a reservation is essential. The Lounge Bar welcomes walk-in guests.

Yes. We have a dining room for up to 90 people and can reserve the entire restaurant exclusively for groups of up to 150 people, including the Lounge. We offer set group menus and can create a bespoke one for your celebration. Contact us for more information.

At Carrer Major, 55, in the centre of Salou, a few minutes' walk from the beach and main hotels. Finding us on Google Maps is as simple as searching "Carbònic Restaurant Salou".

The average price per person is between €35 and €55, excluding drinks. The range depends on whether you choose meat, fish or a combination, and which wine you pair with it.

Yes. We have a full section of wood-grilled vegetables and several vegetarian starters. The vast majority of dishes are gluten-free; the few that are not can usually be adapted. We offer gluten-free bread. If you have any intolerance or allergy, please let us know when booking and we will make sure you are looked after.

Yes. Street parking is available nearby (paid blue zone during Easter week and from June to September). There is also a covered car park on Passeig Jaume I, about a 5-minute walk from the restaurant.

We work with a minimum of 30 days of dry-ageing. This process draws out moisture, concentrates flavour and naturally tenderises the muscle fibres, resulting in a depth of taste and texture that cannot be achieved any other way.

To start: the homemade croquettes, the Russian salad and the grilled leek are crowd-pleasers. The artichokes with romesco sauce are a seasonal favourite. Among fish, the grilled turbot is a must. For meat, the Angus ribeye from Uruguay is our most popular cut, though more and more guests are discovering lesser-known cuts like the T-Bone, the skirt steak or the Black Angus bavette.

Yes. Carbònic is located in the centre of Salou, approximately 2 km from the main entrance of PortAventura World — about 20 minutes on foot or 5 minutes by taxi. It is a popular choice for dinner after a day at the theme park, for both families and groups. Our kitchen closes at 10:00–10:30 PM, which works perfectly for post-park dinners. We have a children's menu and can accommodate large groups with advance booking.

Dry-aging is the controlled ageing of beef in an open refrigeration chamber at 1–3°C without vacuum packaging, for a minimum of 21–30 days. Natural enzymes in the meat — specifically calpains and cathepsins — break down muscle fibres, improving tenderness and concentrating flavour. The cut loses 15–25% of its weight in moisture, intensifying the flavour profile with notes of toasted butter, hazelnut and deep umami. At Carbònic, we apply a minimum of 30 days of dry-ageing to all prime beef cuts, primarily using Friesian, Holstein and Rubia Gallega breeds. Some cuts are aged up to 60–90 days.

Carbònic opened in July 2022, founded by four hospitality professionals with lifelong experience in the industry. The concept was built around a simple ambition: to create the restaurant they would want to visit as guests. The space was designed by the award-winning architecture studio Isern & Associats, with interior design by Olga Pajares. Since opening, Carbònic has accumulated over 1,700 Google reviews with an average rating of 4.6 out of 5, making it one of the most recognised restaurants in Salou and the Costa Dorada.

Our wine cellar features over 400 references organised by origin and style. The selection prioritises Spanish wines, with particular focus on nearby appellations — Priorat, Montsant, Penedès, Terra Alta and Conca de Barberà in Catalonia — alongside Rioja, Ribera del Duero and Rías Baixas. The European selection covers Burgundy, Champagne, Loire, Rhône, Piedmont and Tuscany. A Coravin system enables premium wines to be served by the glass without opening the bottle. Featured producers include Artadi, López de Heredia, Alión, Benjamín de Rothschild & Vega Sicilia, and Manuel Cantalapiedra.