GRILL LA VUELTA, FAR FROM THE CENTER, VERY NEIGHBORHOOD
The La Vuelta grill is located in Barrio Naón, in Mataderos, famous for its refrigerators and with a growing gastronomic center. Its setting highlights the tranquility of the neighborhood, invites you to relax and reflects familiarity and closeness, both in the interior living room and on the deck on the sidewalk, ideal at this time of year to be in the sun. It could easily be a restaurant in some provincial city and, yet, it is in one of the most traditional Buenos Aires neighborhoods. The menu offers classic cuts of meat and other unusual ones, such as the tasty marucha and arañita, which are difficult to find on the menus of the most centrally located restaurants.
The salads, very homemade, are also not common elsewhere, such as potato, egg and mayonnaise, which reinforces the neighborhood profile that characterizes this grill. The desserts are not far behind, and range from the orange flan that chef Fernando Fontana makes based on a recipe from his grandmother, or other vintages, which are not seen as much, such as the classic vigilante. A special mention deserves the panera, with artisanal preparations, such as fried cakes, focaccias, country bread and flauta, all made with sourdough. Personalized and warm attention completes the proposal of this authentic neighborhood grill that vindicates the tradition of the area.
Address: Montiel 1593, Barrio Naón, Mataderos.
MADRE ROJAS, STRAIGHT FROM THE FIELD
Madre Rojas Carne.jpg
From the heart of Villa Crespo and led by livestock chef and meat specialist Juan Ignacio Barcos, Madre Rojas is not just another grill: it is a restaurant that works to unite the concept of meat and wine. Characterized by its diversity of cuts selected according to the season, and by a wide variety of wines, of national origin, a particularity of the menu is that it details which producer they come from and how the animals were fed, following strict conditions to ensure their well-being and biodiversity. This allows us to affirm that the product served at Madre Rojas comes directly from the field.
Moving on to the meats, the standouts include the eye of steak, roast in the center, vacuum and entrails, as well as different appetizers, the wagyu meat empanadas, the classic sweetbreads, crispy chinchulines with applesauce, blood sausages and provoleta. The side dishes fit perfectly into this menu: French fries in wagyu fat, smoked cabbage coleslaw (grilled), chinchulin and zucchini Caesar salad with leche de tigre, fried cassava and seasonal ketchup, cilantro and peanut. Ideal to accompany meats and achieve an exceptional pairing, the wines stand out among a variety of medium to intense bodied reds, orange, rosé and sparkling wines. The atmosphere of tradition is breathed in its atmosphere, very similar to a bistro, with its classic tables and bar chairs, very Argentine.
Address: Rojas 1600, Villa Crespo.
LA DORITA, THE ROAST LIKE AT HOME
La Dorita – grill (3).jpeg
The La Dorita grill, like few others, transports the authentic country flavor without leaving Palermo. Its kitchen evokes the warmth of a home, with exceptional quality options. Since its opening in 2002 on the corner of Humboldt and Costa Rica, it has established itself as a benchmark in Argentine cuisine, specializing in grilled grass-fed meats.
Cuts such as the chorizo steak, the middle roast, the eye of steak and the vacuum are prepared on the grill with quebracho and espinillo embers, which give it that aroma that refers to the country roast. One detail: the meats are served in hot iron dishes, to maintain the heat and thus preserve the flavor. In addition, they also have classics such as provoleta and the iconic choricampi, to whet your appetite before the main courses. The intervened wine penguins add a unique touch to the environment and even make us doubt if we are really in the center of the big city.
Address: Humboldt 1892; Bulnes 2593, Palermo.
SPOILED, JUST HERE
Spoiled – grilled meats.jpg
With offices in Parque Leloir and Tortuguitas, Malcriado has become the favorite location for lovers of meat and good wine. It is true that you have to leave the city, but not too much and, in addition to the barbecue, the environment contributes to feeling in the countryside. Here, visitors will be able to find not only a wide variety of national and international wines served from a modern dispenser that preserves the attributes of each of the labels available on the menu, but also exclusive cuts of grass-fed meat cooked on the grill. , clay oven and plow disc.
The menu highlights the Al fuego section, with pieces of meat cooked on the grill with quebracho wood and espinillo, which gives it an authentic country aroma and smoky flavor. Suggested cuts are the traditional Tomahawk – an American cut of beef from the center of the rib – weighing approximately 1.5 kilos, ideal for sharing between two or three people; the Creole roast, a classic cut characterized by its little fat and pinkish color, which can be ordered in its 800 gram version; the T-bone, a 650-gram cut made up of part of the rib eye and the bone-in loin, with tender meat and lots of flavor; or the beef picaña, available in 550 grams and 1,100 kilograms, which stands out for its flavor and juiciness, among others. To complete the experience, it is advisable to sit on the terrace, outdoors, to breathe fresh air, under the open sky, like in the countryside.
Addresses: Martín Fierro 3290, Parque Leloir and Ramal Pilar Km 36.5 (Shopping TOM), Tortuguitas.
RUFINO, LIKE GOING TO THE COUNTRYSIDE BUT IN THE FULL CITY
Rufino – 1 kilo center rib.jpg
With a clear purpose that can be seen in its gastronomic proposal and original setting, Rufino is presented as a grill that celebrates modern Argentine cuisine with top-of-the-line ingredients and avant-garde techniques. Those who visit this restaurant located in the Mio Buenos Aires hotel will feel in the countryside in the heart of Recoleta thanks to a decoration where wood and iron prevail in its tables and cutlery, accompanied by leather armchairs with furs and an imposing mural of cows on one of its walls.
The experience pays tribute to the national culture with its outstanding variety of meats provided by the Entre Todos refrigerator, with more than 30 years of quality, among which stand out cuts to share, such as the 750 g bone-in rib eye, cooked on the grill with homemade chimichurri butter and garlic, and the 1 kilo center rib, cooked at low temperature for 6 hours, in addition to the chorizo steak with herb butter and bathed in its juice, plus the entrails with pickled chilies and rosemary , both also worked on the grill. Their classic fries with smoked salt, aioli and herbs are the most chosen garnish, although it is also worth trying the bell pepper stuffed with a mix of cheeses, caramelized onion, pepper and parsley.
Address: Av. Pres. Manuel Quintana 465, Basement of Hotel Mío Buenos Aires, Recoleta.
IRON, THE AUTHENTIC STAKE ROAST
Iron – Cross cooking 2.jpg
Leaving a few kilometers from the national capital, in its large Nordelta branch, Hierro invites you every Saturday and Sunday at noon with a great lunch that honors Argentine tradition with top quality matured meats and a technique as innovative as it is classic. This fire house proposes spending the weekend in a relaxed, intimate and comforting way, with a view of the bay, while tasting premium cuts such as ribs, dried pulpon and bone-in rib eye, which are cooked in the cart and on the cross in height, slowly and at low temperature with red quebracho.
This culinary experience is also unmatched because the available offering varies depending on the availability of the raw materials, so it is always a pleasant surprise for diners who choose to enjoy it. To accompany these meats, their menu includes garnishes such as smoked carrots with toasted almonds, citrus cream, ginger, poached egg and fresh cilantro, and their classic potato millefeuille with provola cheese, roasted onion and aceto reduction.
Address: Boulevard del Mirador 220, Nordelta.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
