Puerto BanúsThe restaurant
The noisy
table on
Muelle Ribera.
Jack's isn't shy. It's the place you smell before you see, and the home of people who take their food — but not themselves — a little too seriously.
What
we are.
An American smokehouse with a Spanish address. Big energy, bigger flavours, and the kind of good-time chaos that has strangers at the next table becoming friends by dessert. Laid-back service, proper portions, and music that always feels one drink ahead of you.
It's not deep and it's not complicated. It's just Jack's — where weekends start, diets end, and nobody judges you for ordering the ribs "for the table" and then eating all of them yourself.
01The kitchen
Papa Jo has run this
kitchen for over
twenty years.
Long enough that the slaw on the sides list is named after him. The brisket goes into the smoker dry-rubbed and stays there for eight hours. The tomahawk is aged forty days before it gets anywhere near the grill. The ribs come off the bone because they've been given the time to.
Nothing about the method is clever. It's just slow, and done properly, every day.
02The room
Two floors, one
of them with
the best view
on the front.
Downstairs opens straight onto Muelle Ribera — folding glass, marble tables, people watching, and the boats a few metres away. Upstairs is the terrace: covered, heated, and looking out across the whole harbour. It's the table to ask for at sunset, and the one that books out first.
“Your new favourite bad habit.”
Come for the ribs. Stay because nobody at your table has suggested leaving yet.