ASADO

A fried pastry stuffed with spicy minced beef and vegetables. The dough is crispy and golden, the filling is juicy and flavorful. Eaten with your fingers, ideally dipped in chimichurri sauce.

Vegetarian empanada filled with sweet onions and melted cheese. The taste is a comforting combination of sweet and savory thanks to the caramelized onions. To be enjoyed hot to appreciate the stringy cheese.

Pastry filled with creamy spinach and cheese. Creamy texture inside and crispy outside. An Argentine vegetarian classic.

Empanada with mushrooms and two cheeses. Rich umami flavor and melting texture. Perfect to start the meal.

Special recipe that changes according to the chef's inspiration. Ask the waiter for today's composition.

Melted provolone cheese served hot and crispy with spices. Intense, salty, and slightly smoky flavor. Convivial dish to share, to be eaten by dipping directly into it.

Generous Black Angus beef steak sandwich. The meat is tender and enhanced by the chimichurri herb sauce. Served in quality artisanal bread.

Breaded beef cutlet sandwich with Japanese breadcrumbs. Crispy and gourmet with melted cheese. A revisited classic of Argentine street food.

The traditional Choripán: grilled sausage sandwich. Smoky and herbaceous flavor thanks to the chimichurri. A must-have from Argentine barbecues.

Vegetarian version of the milanesa sandwich with a large breaded mushroom. Meaty and crispy texture. Rich in cheese and flavorful condiments.

Black Angus beef steak grilled to perfection. Tender, juicy, and served with traditional Argentine herb sauce. A dish for red meat lovers.

Argentine beef skirt steak, a long, flat, very flavorful cut. Characteristic fibrous texture and intense beef flavor. Generous portion served sliced, ideal for sharing.

Breaded beef cutlet, similar to a Viennese schnitzel but with a very crispy panko crust. Thin and tender meat. Comforting dish served with a side.

Artisanal grilled sausage, chorizo style. Spicy and smoky flavor. Served simply with herb sauce to enhance the taste.

Hearty vegetarian dish with breaded and fried portobello. Generously topped with cheese and onions. Crispy and melting at the same time.

Extra portion of grilled beef.

Extra portion of breaded beef cutlet.

Extra portion of grilled sausage.

Fries cooked in two oil baths for a soft interior and a very crispy exterior.

Fresh seasoned salad, ideal to accompany meats.

Homemade ice creams and sorbets with intense flavors. Creamy and natural texture. Ideal for a light sweet touch.

Dessert version of the empanada, filled with dulce de leche or chocolate. Served hot with a scoop of cold ice cream for a delicious contrast.

Traditional Argentine pastry made of shortbread cookies filled with dulce de leche. Very sweet and melting.

Classic Italian dessert: hot espresso coffee poured over a scoop of vanilla or dulce de leche ice cream. The hot-cold mix creates a creamy texture.

Still natural mineral water.

Sparkling natural mineral water.

Large siphon of traditional sparkling water, typical of Argentine tables. Ideal for sharing.

Organic sparkling yerba maté drink. Energizing and refreshing.

Classic or sugar-free cola soda.

Organic ginger soda, non-alcoholic. Piquant and spicy taste.

Artisanal organic lemonade.

Red fruit syrup served with water.

Intense Neapolitan-style espresso.

Yerba maté infusion served as a hot tea. Characteristic herbaceous flavor.

Argentina's most popular lager beer. Light, refreshing, and easy to drink.

Refreshing cocktail mixing Argentine gin and sparkling yerba maté. Herbal notes and slight bitterness, garnished with cucumber.

Argentine version of the Moscow Mule. The spiciness of ginger meets the herbaceous notes of maté.

Reinterpretation of the Italian Spritz with a touch of Argentine maté. Bitter, sweet, and sparkling.

Argentina's unofficial national cocktail. Simple mix of herbal amaro and cola. Very bitter, herbaceous, and sweet taste.

Classic bitter and powerful cocktail, prepared here with a local Argentine vermouth.