EXCELLENTE ATENCION de parte de Gustavo el encargado y Matías el mesero…read more Los tragos espectaculares El ambiente sensacional Mi única crítica es con dos platos que pedimos La tira de asado era tan finita que parecía anoréxica. Siendo argentina y turista a la vez es un plato que me avergonzó el haberlo recomendado El otro plato que no me gusto fueron las mollejas que tenían un montón de grasa Tendría que haber dicho algo en el restaurante pero la atención fue tan buena que me olvide de mencionar sobre los platos

Club del Progreso came highly recommended from various sources and I had a chance to give it a try…read moreon my last day in Buenos Aires. The restaurant is located on an unassuming street and has a bar section at the ground floor. A grand staircase leads you up to the dining room which is quite an impressive entrance. The entire place has a nostalgic aura and gets your expectations up about the wonders that their kitchen can churn out. I had a chance to try the suckling pig, which I have never had before and from this point on will judge everything else in my life in comparison to this amazing dish! It is served on a hot silver platter with roasted beets, potato and apple. The crispy skin is baked to a golden perfection and reminiscent of a delicious bread crust. My "quarter cut" hosted the left fore leg and the head of the baby pig. The meat is so succulent and flavorful it is hard to imagine anything can be better in this world. The ribcage was crusted with a spicy rub on the inside so eating the individual micro ribs were a lot of fun as every once in a while you would get these pockets of spicy flavor burst on your tongue. The friendly waiter kept offering fresh baked bread throughout the meal and made it very enjoyable to sample the varieties of baked delicacies that were coming from the kitchen. I was told that the baby pigs are usually less than two kilos in size and about two weeks old when they are slaughtered. The meat is spit roasted on a wood/coal fire for about four hours which ensures that it is cooked to perfection through and through. An incredibly memorable experience all around!

Muy buena parrilla! Precios razonables, excelente calidad de carne, achuras y atención. Vuelvo…read morepronto

Food is great and prices are reasonable. Atmosphere is old…read moreschool. Service is friendly

We had no idea that we were near such an iconic old-school neighborhood fixture when we booked an…read moreinexpensive apartment for our BA stay. It's made all the difference, as there's nothing better to soak in the local culture. Cervantes II is a parilla, a restaurant focussed on the grilling of beef. (Non-beef alternatives include chicken, pork, seafood, salads, and even ravioli with tomato sauce.) Parillas focus on serving a variety of dishes, quality food, quick service, and low prices. And quantity. Each order will be more food than you imagine. As written previously (and I translate badly from the Spanish), Cervantes II is "a neighborhood tavern, a large inn, with large capacity and frequently overcrowded with people waiting by the door." It's true; it's always full. Don't let this scare you: the service and turn-over is fast; you'll be sitting shortly. There's also take-out. We've come here several times, trying different things, working through the menu. Recommendations -- thus far -- include rabas (calamari), matambre (fried pork), bife de chorizo (top sirloin steak), and bife de lomo (tenderloin steak). Everything is made to order, there's free Wi-Fi, and there's never any feeling of being rushed from the table. Enjoy.