Bife de chorizo, sliced on the board
La carta · the menu
The cut, the weight,
the height above the coals.
You order our steaks by weight, as in every parrilla in Buenos Aires. Next to each cut you'll see how high it hangs above the coals, and for how many minutes.
All prices in euros, incl. VAT. Allergies? Ask the asador: he knows what goes on every cut.
Para empezar
To start
- Empanadas de carneTwo, with minced beef, egg and olive, from the oven€9.50
- Empanadas de espinacaTwo, with spinach and cheese€9
- ProvoletaProvolone from the little iron pan, oregano and chilli, with bread€11
- Chorizo y morcillaGrilled sausage and black pudding, with salsa criolla€12.50
- MollejasSweetbreads from the parrilla with lemon€16
- Ensalada criollaTomato, onion, parsley and vinegar€7.50
De la parrilla
From the grill, by weight
The thicker and fattier the cut, the higher and longer above the coals. A lomo hangs at ten centimetres, an asado de tira at twenty-five.
| Cut | 250 g | 350 g | 500 g | On the grill |
|---|---|---|---|---|
| Bife de chorizosirloinWith a strip of fat that turns crisp on the fire. The cut Argentina revolves around. | € 29,50 | € 38,50 | € 52 | 12 cm above the coals 9–12 min |
| Ojo de biferibeyeRichly marbled, with the eye of fat in the middle. Best cooked jugoso. | € 32 | € 42 | € 58 | 12 cm above the coals 10–13 min |
| LomofilletLean and butter-soft. Short and high above the coals. | € 34,50 | € 46 | – | 10 cm above the coals 8–10 min |
| EntrañaskirtLong and thin, full of flavour. Fast and hot, then sliced across the grain. | € 27,50 | € 36 | – | 8 cm above the coals 5–6 min |
| VacíoflankWith a layer of fat on one side. Slowly, higher above the fire. | – | € 31 | € 42 | 22 cm above the coals 45–60 min |
| Asado de tiracross-cut short ribsThe classic of every Argentinian weekend. Long and low, bone side down. | – | € 27,50 | € 36 | 25 cm above the coals 60–75 min |
Doneness, the way the asador says it
- Vuelta y vueltaseared on both sides, raw centre
- Jugosopink and juicy, as we recommend
- A puntopink edge, warm and firm
- Cocidowell done
Para compartir
Asado para dos · €74
Four courses from the fire on a warm board, with grilled vegetables and chimichurri. For four people €142.
- FirstChorizo y morcillaAs soon as you sit down, with salsa criolla and bread.
- ThenProvoletaMelted in the little iron pan, still bubbling.
- NextEntraña en vacíoSliced across the grain on the board, with chimichurri.
- FinallyBife de chorizoThe best cut, jugoso, with coarse salt.
Guarniciones
Sides
- Papas fritasChips with salt from the grill€5
- Calabaza a las brasasPumpkin from the coals with butter and sage€6.50
- Verduras de la parrillaPeppers, aubergine and onion from the grill€7
- Puré rústicoMashed potato with olive oil€5.50
Chimichurri, salsa criolla and bread come with every cut of meat.
Postres
Dessert
- Panqueque con dulce de lecheThin pancake, rolled up warm, caramel made from slow-cooked milk€9
- Flan caseroWith dulce de leche and whipped cream€8.50
- Queso y dulceCheese with quince paste, as it should be after an asado€9.50
Vinos por copa
By the glass, from low to high
Twelve open by the glass; six are shown here. Each number sits at its altitude on the profile.
South · PatagoniaNorth · Salta
- 1350 mRío Negro, PatagoniaBodega Patagónica, pinot noirglass €7.50 · bottle €39
- 2750 mSan Rafael, MendozaFinca del Río, bonardaglass €6.50 · bottle €32
- 3980 mLuján de Cuyo, MendozaViña Alta, malbecglass €7 · bottle €36
- 41,250 mValle de Uco, MendozaLos Álamos, malbecglass €8.50 · bottle €44
- 51,700 mCafayate, SaltaQuebrada, torrontésglass €7 · bottle €34
- 62,300 mValle Calchaquí, SaltaAltura Norte, malbecglass €11 · bottle €62
Know what you'll have?
Book a table or a stool at the grill. For an asado para cuatro or the back room, it's best to call the day before.