LOCO

Cured ham from black pig (Mangalica breed) served raw. Renowned for its creamy fat and rich, nutty flavor. Enjoyed in thin slices with bread.

Breaded and fried croquettes, filled with a creamy beef bourguignon preparation. Crispy on the outside and melting on the inside. Served hot.

Fine sausage of Basque origin, red and flavored with chili and garlic. Spicy taste and juicy texture. Generally served grilled or pan-fried.

Small savory spinach fritters, with a light and airy texture. Mild vegetal flavor. Served with tomato and aioli dips.

Slice of provolone cheese grilled until melted and golden. Typical of Argentinian cuisine, milky and salty taste. Eaten hot and stringy.

A varied platter featuring several Argentinian specialties in small portions. Ideal for discovering different flavors (charcuterie, fritters, etc.) among several people.

Combination of roasted bone marrow and fresh beef tartare. Gourmet contrast between the warm fat of the marrow and the seasoned raw meat. To be enjoyed on bread.

Two traditional stuffed turnovers: one with beef, the other with creamy corn (humita). Crispy pastry and flavorful filling.

Octopus cooked until tender then grilled, enhanced with a spicy sauce (harissa). Marine and spicy flavor. Served with mashed potatoes.

Sautéed mushrooms served with a garlic cream and a cooked egg. Rich and creamy vegetarian dish with earthy flavors.

Inverted tart filled with black pudding and confit shallots. A marriage of the robust flavor of the charcuterie and the sweet tenderness of the onions.

Thin slices of raw marinated beef tenderloin. Tender and silky texture, delicate flavor. Served cold with parmesan shavings and arugula.

A highly prized ribeye cut in Argentina. Marbled meat with fat, offering an intense flavor and great juiciness after cooking.

Sirloin, a firmer cut with an external fat layer. Pronounced meat flavor and pleasant texture.

Tenderloin, the most tender and leanest cut of beef. Melts in your mouth, delicate flavor.

The flank steak, a cut of meat with long, loose fibers. Very flavorful and juicy, with a pronounced beef taste (

Extra portion of side dish (fries, vegetables, mash, or salad) to accompany your dish.

A large ribeye (800g) served whole to be shared. Flavorful meat with a fat cap, firm and tender texture.

Tender and lean cut of beef, located at the rear of the animal. Fine flavor. The indicated price is per kilogram.

Impressive ribeye with its long bone, from the Black Angus breed. Abundant marbling (fat) giving a nutty flavor and a melt-in-your-mouth texture. Price per kilogram.

Assortment of selected aged cheeses. Offers a variety of dairy flavors and textures. Served with bread.

Dessert with cooked and caramelized apples, arranged in layers. Served with vanilla sauce (crème anglaise) and crunchy hazelnuts.

Individual tart filled with pastry cream and fresh seasonal fruits. Shortcrust and crispy pastry, freshness of the fruits.

Rich dessert composed of a biscuit soaked in Port wine, cream, and dulce de leche. Sweet and slightly alcoholic flavor.

Molten chocolate cake, served with raspberry compote. The warm mix of chocolate and the acidity of red fruits.

Traditional egg flan with a dense and smooth texture. Generously served with dulce de leche and whipped cream.

Assortment of ice creams or sorbets. Fresh and light dessert.