GAUCHO Gao Zhuo Ren Argentine Charcoal Grill Restaurant

A classic Western salad, typically containing romaine lettuce, crunchy croutons, and Parmesan cheese, drizzled with a rich Caesar dressing. Crisp and refreshing with a savory cheesy flavor.

Based on nutrient-rich kale, paired with toasted nuts and cheese. Rich in texture, with the crispness of vegetables and the crunchiness of nuts.

Chef's carefully curated mixed salad, featuring a variety of fresh greens and ingredients. Fresh in taste, showcasing the original flavors of the ingredients.

A variety of fresh vegetables are charcoal-grilled, retaining their natural sweetness and a hint of smoky flavor. Warm and tender texture, a good option for those who prefer not to eat raw.

A combination of smoked salmon and healthy red quinoa, drizzled with a sweet and sour balsamic vinaigrette. Rich in layers of flavor, refreshing and appetizing.

Featuring fresh and soft burrata cheese as the star, paired with tomatoes and arugula with a unique aroma. The cheese is rich and creamy, perfectly balanced with the crispness of the vegetables.

South American-style raw marinated seafood dish, using fresh salmon marinated and 'cooked' in lemon or lime juice. Tangy and slightly spicy with a tender texture.

Bell peppers stuffed with cheese and then baked. The sweetness of the peppers and the savory flavor of the cheese blend together, resulting in a tender and juicy texture.

A rich soup made by slow-simmering oxtail and various vegetables. The oxtail meat is stewed until it falls off the bone, melting in your mouth, with a broth full of collagen and umami.

A classic soup made by caramelizing a large amount of onions before simmering. Deep brown color, sweet and rich flavor, usually served with bread or cheese.

A creamy soup made by pureeing and simmering various wild mushrooms. Smooth and velvety texture, with a rich mushroom aroma in every bite.

Boneless chicken thigh marinated with spices and then charcoal-grilled. Skin is roasted to a golden crisp, meat is tender and juicy, with unique spice and charcoal-grilled flavors.

New Zealand lamb chops, charcoal-grilled to lock in the juices. Tender meat with a rich flavor, recommended to be eaten directly by hand to enjoy the charcoal grilling experience.

Taiwanese pork ribs, coated with sauce and charcoal-grilled. Slightly charred on the surface, with a chewy texture, suitable for those who enjoy gnawing on bones.

Picaña is a highly popular cut in Brazilian barbecue, which is the cap of the sirloin. It retains a layer of fat, which renders during charcoal grilling, making the meat tender and elastic with a rich, oily flavor.

Spanish "松阪豬" (pork jowl), with evenly distributed fat. High-temperature charcoal-grilled, resulting in a crispy, springy, and refreshing texture that is not greasy.

Norwegian salmon is grilled on a cedar plank. The fish absorbs the natural woody aroma of the cedar, resulting in a moist, tender texture and a unique flavor.

Argentinian-style mixed grill platter, featuring a variety of meats. Suitable for sharing among multiple people, allowing you to taste the charcoal-grilled flavors of different cuts and meats at once.

Giant American bone-in beef short ribs, slow-grilled at low temperature for an extended period. Extremely tender meat, full of smoky and fatty aroma, generous portion, suitable for group dining.

Whole roasted suckling pig, with skin roasted to a crisp like crackers, while the meat inside remains juicy and tender. A luxurious choice for festivals or large gatherings, requires advance booking.