Goiko Grill

The hamburgers of the doctor who hung up his coat and put on his apron

Our story begins in the middle of the crisis in 2013 with Andoni Goicoechea (25). Andoni, a young Venezuelan of Basque descent, arrives in Madrid to work as a Geriatric Internal Resident Doctor (MIR) at the La Paz Hospital.

With a little borrowed money, together with his father† and his sister, they designed the restaurant's first menu. They planned to make a gourmet hamburger restaurant, with the highest quality and attention. This is how Goiko Grill® came about.

Little by little, with the help of many friends and acquaintances made along the way, we have been improving in all aspects: quality, service and experience. “We haven't lowered the quality since we opened, we never will,” Andoni promises, “We're only as good as the last burger off the grill.”

We make Burgers – We cook Stories

Marked by the culinary character of Aita Andoni†, the Spanish and Venezuelan influence is felt in everything that can be found in our menu. From the teques - Venezuelan-style mozzarella sticks - to the 'Aita', the burger with Ardiona cheese and piquillo peppers. Of course, you can't leave without trying Kevin Bacon.

In addition, each Goiko Grill has a unique burger, only available at that restaurant and that has been created by its staff. Before opening a new establishment we call a burger contest and both waiters and cooks participate. We all vote for the best and that becomes the special burger.

Our meat is natural and fresh (it is not frozen) and of high quality. We use cuts of Spanish cow that we only pass once through the thick ring of the mincer. Our sauces are our own, and we make them in each restaurant (no weird additives). The bread is artisan, some baker friends make it for us and before serving it, we brown it to perfection.

All the burgers come accompanied by natural potatoes that arrive in bags at the store and in which several hours are invested each day so that they have a rustic style, golden and very crunchy on the outside but very soft on the inside. In each restaurant we have a specialist who pampers them, cuts them, washes them, poaches them and fries them in sunflower oil. A lot of work that is worth it.

#GoikoGrillFamily
As important as the point of the meat or the temperature of the bread is the atmosphere that is transmitted in each of the Goiko Grill restaurants. And our team is not made up of cooks and waiters, but with the good vibes that exist within the premises it has become the #GoikoGrillFamily, a good atmosphere that is transmitted to the customer.

The atmosphere at Goiko Grill is made by its people, and its staff knows that it is the secret ingredient. Impeccable service leaves a good feeling that reaches every corner, feeling especially strong on social networks. Twitter, Facebook, Instagram, Tripadvisor and Google have become fundamental pieces of Goiko Grill's word-of-mouth dissemination.

The Goiko Grill staff is made up of young people who contribute more than a resume. They have all been chosen for different reasons and each one of them is special and important for a different reason. The desire to do things well and good vibes are perhaps the most important conditions.

(Assumption of the Virgin)
13:00–17:00
20:00–24:00

The schedule could change