From the owner: Restaurante atendido por sus dueños. cocina casera. horno de barro.read more

This is a lovely neighborhood gem. The food is delicious and the servings abundant. The staff are…read morevery friendly and we have enjoyed everything we've ordered. The pasta is fresh and the meats are grilled to perfection.

Imperdible la tortilla a la española. Bien merece soportar las miradas de los parroquianos poco…read moreamigos de los sapos de otro pozo...

Putting it simple: this is where Argentinians go for meat! Go for 'Parrilla Libre' in the menu,…read moreit's an all-you-can-eat assortment of all the good things in a BBQ: empanadas (among the best in town), sausages, different types of meat, salads... all prepared the right way. Great service, amazing wines (try the Luigi Bosca Gala 4, thank me later). Consider you will spend no less than two hours enjoying every mouthful of food... just sit and relax! It's a bit far from downtown, but price-quality speaking is totally worth it!

This is an Argentinians' Parrilla. I mean, this is a place for the demanding locals. Not in a…read moretourist area but worth going there. Argentinians know their meats, they say, but they also know how to honor and respect their meats on a parrilla (bbq). This place is unique since they have all types of beef, pork and sometimes goat cuts. Me and my Argentinean friend started with chorizos, morcillas (black sausage) and one of those inventions that can only be thought of by people who feel for their food: Provoletta a la Parrilla. This is a slice of provoletta cheese, about half an inch thick that is put on the grill with some oregano and other mild spices and let it melt a little so the spices blend into the cheese and the oil from the cheese help form a crust. The warm cheese with a semi caramelized top and soft interior is heaven. After that we took a little rest and then we ordered sweet breads. This is another delicacy: cooked to perfection and with chimichurri sauce. Then we had the famous ribs. No sauce on them, just the perfect savory meat and the more perfect cooking. A new respite and we ordered pork. The pork was just sublime: cooked on the parrilla until the meat was glistening and the fat loose. The chimichurri elevated that pig like if it had wings. We had some beers with all that. Service was cordial and attentive to our request for small servings because we wanted to try several different meats. Go there ready to forget all you know about meats and let the pampa's people show what the gauchos eat without fanfare. It will not fail you.