El Capricho dates back to the early 20th century, when José's grandfather, Segundo Gordón, dug a cave in Jiménez de Jamuz to use as a cellar and snack bar during the summer months. Years later, his grandson has turned this place into a temple of meat, where he selects, rears and cooks the beef, creating a unique seal that has won him several awards (second in the prestigious World's 101 Best Steak Restaurants list, and first in Europe).

The estate is home to around 400 carefully selected oxen, among more than 100 hectares of extensive livestock farming, plus another 100 hectares of cereal crops and vineyards. José Gordón manages the land under the premises of sustainability and animal welfare, with the ultimate goal of obtaining a unique, high quality product.