This place is all about fire-cooked meat. In this case, that largely means premium cuts of beef slow-cooked over an Argentinian fire pit located within a spacious, stripped-down townhouse. Signatures include the fork-tender asado a la cruz, or four-hour slow-cooked short ribs (B1,500/kg), and the caramelized picanha (butt cheek) wagyu (B350/300g). Not into beef? Opt for the sought-after red Spanish carabineros prawns (B600/piece).
