There is a way of cooking that needs no artifice. Just fire, product and time. At Carbònic we bring the grill to centre stage: dry-aged meats that have waited weeks to reach the grate, fish that retain all their texture under the heat of holm oak charcoal, vegetables that transform through contact with fire. Honest cooking, in the heart of Salou.
Why the grill changes everything
The grill is not just another technique. It is a way of relating to the ingredient. Unlike conventional cooking, the radiant heat of holm oak charcoal works from the outside inward, generating the Maillard reaction that creates the caramelized, aromatic crust we recognize as the flavour of fire. Temperatures on our Basque grill reach 300–400 °C in the direct heat zone, sealing in the juices within seconds. The result is meat that concentrates, fish that surprises, and vegetables that reveal their hidden sweetness. We do not cook with fire because it is fashionable. We do it because the product deserves it.
Our grill specialities
Dry-Aged Meats
Friesian and Holstein cattle with a minimum 30-day dry-aging process. Ribeye, entrecôte and special cuts selected for marbling and depth of flavour. The fire does the rest.
Grilled Fish
Sea bass, turbot and seasonal fish cooked whole over the grill. Crispy skin, pearlescent flesh and a touch of salt. Simplicity as a form of respect for the sea.
Vegetables & Sides
Seasonal vegetables that find their best expression through fire. Peppers, artichokes, asparagus and mushrooms that accompany or take centre stage, depending on the moment.
Available for lunch and dinner. We recommend booking, especially in summer and at weekends.
Have questions?
We work with dry-aged beef, Black Angus and Wagyu. Our star dishes are the old cow ribeye and the Uruguayan Angus: cooked in a wood-fired grill oven over holm oak charcoal, with a caramelized crust and a pink, juicy interior. We also serve T-Bone and seasonal special cuts.
The vast majority of our dishes are naturally suitable for coeliacs, as we work primarily with fresh produce, grilled meats and fish. Some dishes that may contain gluten can be adapted. If you have an intolerance or coeliac disease, please let us know when booking or on arrival and we will make sure your experience is safe.
We recommend booking, especially in summer and on weekends. You can do so online through our reservations platform 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.
We are at Carrer Major, 55, in the centre of Salou, a few minutes' walk from the beach and the main hotels. Public parking is available nearby. You can easily find us on Google Maps by searching "Carbònic Restaurant Salou".
Yes. We have a dining room for up to 90 guests 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 to customise your proposal.
Visit us in Salou
Kitchen hours
Mon–Thu 13:00–15:00 · 19:00–22:00 | Fri 13:00–15:15 · 19:00–22:30 | Sat 13:00–15:30 · 19:00–22:30 | Sun 13:00–15:30 · 19:00–22:00
Lounge: Sun–Thu 12:30–00:30 · Fri–Sat 12:30–01:00
Phone
977 07 59 61