SQD Meat Point is the first restaurant launched by Julien Escudé and Carolina Ruíz Repila. It’s considered the Escudé Family’s flagship.
This gastronomical project has been concieved to be focused on respecting products, quality in cooking and offering new thinking about meat comsumption: Eating less meat but better meat
According to this, breeds and cuts have been selected by the owners of the restaurant and the internationally renowned and experienced French butcher Yves-Marie Le Bourdonnec who is also one of our providers.
SQD offers the finest French beef from Le Bourdonnec (YMLB) as well as real Galician Ox from Lyo Carnes and Santa Hereford Cow from Cárnico, some of the most reputable suppliers of premium quality certified meat.
We are interested in promoting sustainable consumption by supporting small suppliers and their carefully selected products, such as Paule Baylac, in France, and their spectacular crafts from duck as well as their famous foie gras.
Gourmet traditional bakery from Crustó offers our customers an extensive choice of handmade daily bread from natural ingredients.
Focusing on meat-based gastronomic proposals, SQD provides elegant cuisine employing both classic and modern techniques combined to create perfectly balanced á la carta menus. A tour through tastes, time and textures that displays the finely imagination of our cuisine.
All our desserts are made fresh daily according to original recipes by Carolina Ruíz. Our chariot not only includes a nice selection of French classics but also excellent contemporary confections that capture the essence of SQD.