You are going to feel at home, treated like a king. Enjoying the most sacred ritual as a local. Hosted by a long experienced "asador". In a beautiful garden/patio with soft music. Feel like an argentinean for an afternoon.
After owning and cookingin my restaurant for 20 years, I decided to share my experience in a more intimate way: I´ll be welcoming you in my back yard. Where we will enojoy an old school, Gaucho style bbq cooked in the fire pit. I´ll welcome you with a traditional "picada", follow by 6 courses of Argentine´s finest and most tastefull steaks, paired with exquisit Argentine wines. For dessert, let me surprise you. I promise you will love it. (Menu steps may vary according to party members)
The "picada" is usually served while preparing the fire and steaks: Argentine salame, chorizo colorado, pategras and blue cheese warm bread.
Chori: Argentine Pork sausage with Criolla and Chimichurri sauces, fresh. Serve between breads. Morci: blood sausage served crispy with blue cheese.
Bovine Sweetbreads slowly smoked and bath with garlic, mostard and honey. Crisp and tender. Truly one of our favorites. Served with green salad.
Pork matambre gently smoked with baked boñatos with garlic butter
Picaña is a very gentle cut, soft meat and a thin layer of fat. Cooked in the fire pit for 120 minutes to achieve the best smoked and rich taste.
Our two most premium steaks. Grilled to perfection.
Our most traditional asado cut is the rib. We cook it in the pit for 4 hours until the meat falls of the bone. Truly amazing.
Typical argentine dessert, it´s a thin creppe with dulce de leche. Coffe or tea.
You will make your own way to the meeting points