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ParrillaLa Brasa
About this website 06 12345678 Book
Wide panoramic shot of a long open parrilla in a dark restaurant: on the left the brasero with burning oak, on the right the sloping cast-iron grill with steaks and asado de tira, glowing coals underneath, the asador shovelling coals, warm firelight

Four metres of cast iron · oak and quebracho · every evening from 17:00

Parrilla argentina · Voorbeeldstad

First the fire.
Then the meat.

Argentinian parrilla in Voorbeeldstad. Every afternoon Victor lights the wood, and only when the coals glow does the meat go on the grill: bife de chorizo, entraña and asado de tira, with chimichurri and a glass of malbec.

Book by the fire To the menu
  • Wed to Sunfrom 17:00
  • Coals readyat 16:30
  • 06 12345678for tonight too

Brasas

A parrilla is not a barbecue.

With us, you won't see a flame under the meat. The wood burns to the side, the coals go underneath, and the height of the grill decides how fast it cooks. That gives a steak a crust without soot, and keeps a rib juicy for hours.

  1. Leña

    Wood

    Oak from the Veluwe and quebracho blanco from the Chaco. It's lit at half past three.

  2. Brasero

    The fire basket

    The wood burns to the side in an iron basket. The coals drop through the bars.

  3. Brasas

    The coals

    The asador shovels glowing coals under the grill. Fresh ones every twenty minutes.

  4. Parrilla

    The grill

    Sloping V-bars carry the fat away, so it doesn't drip into the fire. The wheel sets the height.

  5. Tabla

    The board

    A short rest, then sliced across the grain with coarse salt. That's how it comes to your table.

Sliced bife de chorizo, pink inside with a black grill crust, coarse salt and chimichurri on a wooden board, shot from directly above

Bife de chorizo, 350 grams, jugoso

Al peso

You choose the cut and the weight.

Grass-fed beef from Argentina and Uruguay, aged for three weeks. With chimichurri, salsa criolla and bread.

Cut250 g350 g500 g
Bife de chorizosirloin€ 29,50€ 38,50€ 52
Ojo de biferibeye€ 32€ 42€ 58
Lomofillet€ 34,50€ 46–
Entrañaskirt€ 27,50€ 36–
Vacíoflank–€ 31€ 42

Doneness, the way the asador says it

  1. Vuelta y vueltaseared on both sides, raw centre
  2. Jugosopink and juicy, as we recommend
  3. A puntopink edge, warm and firm
  4. Cocidowell done
Every cut, with height and time on the grill
Asado board in the middle of an oak table: entraña, chorizo, morcilla and bife de chorizo, provoleta in a little iron pan, hands sharing

Asado para dos

It all comes off the fire, one after another.

  1. FirstChorizo y morcillaAs soon as you sit down, with salsa criolla and bread.
  2. ThenProvoletaMelted in the little iron pan, still bubbling.
  3. NextEntraña en vacíoSliced across the grain on the board, with chimichurri.
  4. FinallyBife de chorizoThe best cut, jugoso, with coarse salt.

€74 for two · with sides · add a bottle of malbec €34

About the asado

Malbec de altura

The higher the vineyard, the fresher the wine.

Over forty wines, from the rivers of Patagonia to the highest vineyards of Salta. We pour twelve of them by the glass.

Glass of malbec next to a bottle on a dark oak table, candlelight, the glow of the grill in the background
500 m1.000 m1.500 m2.000 m2.500 m123456

South · PatagoniaNorth · Salta

  1. 1350 mRío Negro, PatagoniaBodega Patagónica, pinot noir
  2. 2750 mSan Rafael, MendozaFinca del Río, bonarda
  3. 3980 mLuján de Cuyo, MendozaViña Alta, malbec
  4. 41,250 mValle de Uco, MendozaLos Álamos, malbec
  5. 51,700 mCafayate, SaltaQuebrada, torrontés
  6. 62,300 mValle Calchaquí, SaltaAltura Norte, malbec
The wines by region, with prices

El Galpón

The back room: one long table, the grill at the head.

For birthdays, teams and families. Nine to forty guests, your own small parrilla in the room and an asado we put together with you.

  • 9–40 guests
  • €52 p.p. asado criollo
  • 16+ no other guests
See the group menus
parrillaone table · 40 guests
The owners Victor and Yfke laughing behind the parrilla, the fire and the grill behind them, apron and wine glass

Victor y Yfke

“In Mendoza my father lit the fire every Sunday at eleven. We ate at two. Those three hours in between, that's an asado.”

Victor, asador and owner

From Mendoza to here

By the fire tonight?

Call us for a table tonight, or book online for another day. Groups of nine or more: ask for the back room.

Book by the fire Call 06 12345678