Unico

A classic duo from the Argentine barbecue featuring chorizo (sausage) and morcilla (black pudding). Flavorful and rich, served here with a sweet and savory touch of onions and raisins.

A selection of stuffed Argentine turnovers. Includes varieties with knife-cut beef, cheese and pear, and creamy corn (humita).

Grilled bone marrow served directly in the bone. Rich, fatty, and creamy, accompanied by a fresh celery salad to balance the richness.

Traditional turnovers from the Tucumán region. Stuffed with hand-cut (not ground) beef, juicy and seasoned with local spices.

A sharing tasting platter featuring a variety of Argentine starters. Ideal for discovering several specialties like empanadas and bone marrow all at once.

Rump heart, a lean and flavorful cut from the hindquarters. Firm texture but tender if cooked well, with a pronounced beefy taste.

Flank steak, a fibrous but very flavorful and juicy cut. A must-have cut from Argentine asados.

Ribeye, a marbled cut with a central fat eye. Tender and rich in flavor due to its intramuscular fat.

Sirloin steak, an Argentine classic. A thick cut with a side strip of fat that adds a lot of flavor to the meat.

Tenderloin, the most tender and lean cut of beef. Melts in your mouth, with a more subtle flavor than other cuts.

Picanha, famous for its top layer of fat that melts during cooking and nourishes the meat. Very flavorful and juicy.

A complete assortment of different cuts of Argentine beef to share. Ideal for comparing the textures and flavors of rump steak, flank steak, ribeye, and tenderloin.

Roasted potatoes with their skin until golden and crispy.

A mix of seasonal vegetables prepared in a light marinade to enhance their natural flavor.

Fresh and peppery arugula salad, ideal for adding lightness to the meal.

Tender and sweet corn on the cob, served hot with melting butter.

Smooth and creamy sweet potato puree, providing a sweet note that pairs well with meat.