Restaurant Paris - Buenos Aires

Thin slices of marinated raw beetroot. Served with truffle and Comté cheese for an earthy and fresh taste.

Traditional Argentinian pastries stuffed with spinach and cheese. Crispy pastry and melting filling.

Argentinian pastries stuffed with Wagyu beef and sweet paprika. Rich in flavor and juicy.

Finely sliced aged beef ham, served with figs. A delicate sweet and savory combination.

Pan-seared sweetbreads, crispy on the outside and melting on the inside. Served with truffle and squash purée.

Roasted bone marrow served hot with truffle and mushrooms. Very rich and fatty, to be enjoyed on toast.

Raw shrimp in thin slices. Marine freshness enhanced by creamy avocado and chili.

Diced raw tuna marinated in citrus juice. Served with avocado and pomegranate for a sweet and sour touch.

Imperial red prawn (Carabineros) carpaccio. Sweet and delicate flesh, seasoned with basil and lemon.

Flank steak grilled over embers. Characteristic fibrous texture and pronounced beef flavor.

Grilled Angus beef ribeye. A marbled, juicy, and very tender cut.

Angus beef fillet, the most tender cut. Lean and melts in your mouth.

Wagyu beef flank steak slices with its fat layer. Extremely marbled and melting meat.

Imposing 4-week aged Holstein beef Côte de bœuf. Intense flavor and tender texture. To share.

6-week aged Galician beef Côte de bœuf (Rubia Gallega). Exceptionally marbled and flavorful meat. To share.

John Dory fillet, a delicate white fish. Served with vegetables and truffle.

Complete market lunch menu that changes according to market products. Includes a starter, a main course, and a choice between cheese or dessert.