The restaurant is located in an old French-style mansion that still retains its original façade. On the ground floor it has a deck on the sidewalk and a main room where the grill is in sight. Going up the stairs you find a wine cellar with labels selected by the house sommelier, Juan Tula, followed by a pastry bar and an elegant piano. On the top floor is the semi-roofed terrace.
Although the menu offers Mediterranean cuisine options, the ideal is to aim for meat, which is complemented with seasonal vegetable garnishes. TAll cuts can be ordered at your preferred cooking point: almost raw, juicy, ready or well cooked. As they are stress-free animals, the tenderness of the meat is guaranteed.
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Individual or shared options are offered and some of the house specialties are cbraised oysters (1,300 gr), the whole entrails (750 gr), the fine blanket vacuum (650 gr), the rump heart (650 gr), the chorizo steak (450 gr) and more classic. There is also pastoral chicken with lemon, special pork matambrito, roasted Pacific pink salmon with the chef’s tartar sauce and the inevitable offal, among which the heart gizzards stand out, the master butcher’s artisanal chorizo and the artisanal Creole sausage with blend of spices, both made in the restaurant.
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To end, the dessert section is in charge of confectioner Florencia Gagliano who produces typical sweets such as the chocolate volcano with vanilla ice cream and berries; the almond with caramelized, strawberries and cocoa sauce; the Fruit Festival based on lemon curd, fresh fruit and homemade raspberry ice cream.
Source: Ambito
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