Our story

We opened our doors for the first time on March 6, 2020, on Calle Ciscar 10. A week later, the pandemic forced every restaurant in Valencia to close. It was the toughest test a young business could face — but we chose to hold on, and came out the other side stronger than before.

Behind the project is a team forged by years of experience in the restaurant industry: one of our founders spent five years as CEO of Pizza Hut across the CIS, opening more than 50 restaurants. Before Número Uno, we tried other concepts in Valencia — a coffee shop, a gastrobar, a Mediterranean restaurant — until we found the one that truly stole our hearts: meat.

We chose the steakhouse concept for three simple reasons. We're passionate about meat. It's a product that wins over locals and visitors alike. And back in 2020, we spotted a clear opportunity: cuts like the T-bone and the Tomahawk were practically unknown in the city. We're proud to have been the first to bring them to the table.

What sets us apart

From day one, we've kept expanding our selection: Black Angus rib-eye from Argentina and Uruguay, and later one of the finest cuts in the world, Wagyu Kagoshima A5+ from Japan, alongside premium cuts from Australia and Spain. Our mission is simple — to introduce our guests to the best meat in the world, paired with outstanding service in a dining room you won't want to leave.

That commitment fueled our growth: in 2023 we opened our second restaurant near Plaza de la Reina (Calle Corretgeria 7), and two years later, our third on Avenida Baleares 32. Today we keep growing, through both new restaurants of our own and franchising, with one clear goal: to become Spain's Número Uno steakhouse chain.