Empanadas de carne
Hand-cut beef, egg and green olive, baked in the clay oven.
Buenos Aires sign painting: the name on a painted ribbon, acanthus scrolls in the corners, fine double filetes and cuts by weight.
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Parrilla a la leña. Grass-fed beef cooked over quebracho embers, since 1952.
While the grill heats.
Hand-cut beef, egg and green olive, baked in the clay oven.
Provolone melted on the iron, oregano and chilli flakes.
Vegetarian
Sweetbreads, crisp from the grill, with lemon.
Angus from the pampas, aged twenty-one days, with chimichurri and salsa criolla.
Sirloin, the porteño's steak.
Rib eye, well marbled.
Skirt, charred outside and tender within.
Flank, slow over the embers until the fat crackles.
Short ribs cut across the bone.
Tenderloin, the leanest cut.
The mixed grill, brought to the table on its own brazier.
Chorizo, morcilla (blood sausage), mollejas (sweetbreads), asado de tira (short ribs), vacío (flank) and entraña (skirt).
Chorizo, morcilla (blood sausage), mollejas (sweetbreads), chinchulines (small intestine) and riñones (kidneys).
Cut by hand, fried twice.
Vegan
With garlic and parsley.
Vegan
Lettuce, tomato and onion.
Vegan · Gluten-Free
Squash roasted in the embers, goat's cheese.
Vegetarian
With dulce de leche and cream.
Vegetarian
Caramelised in the pan.
Vegetarian
Fresh cheese with quince paste, the vigilante.
Vegetarian
From Mendoza and Salta.
Plum, violet and a little smoke.
Red pepper, blackcurrant, fresh.
Floral and dry, for the provoleta.
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