Cooked on the embers, not the flame.
An Argentine parrilla in Madrid. Wood-fired cuts, wines from Mendoza and a bar that faces the fire.
[Street address], Madrid
[Opening days and hours]
[Opening days and hours]
An Argentine parrilla in Madrid. Wood-fired cuts, wines from Mendoza and a bar that faces the fire.
Flames burn. Embers cook. So the wood is lit long before the first table sits down, and nothing touches the iron until it has burned to coals.
The list stays at the foot of the Andes, where the grapes grow high and the reds are made for meat off the fire.
No thermometer. A palm held over the iron, and a count until the heat says move. Try it.
Press and hold the button (or hold Space). Let go when your hand would.
Hardwood burns down in a basket at the side of the grill. The flames stay there; only what falls through goes under the meat.
The asador shovels coals across in a gradient: a thick bed under the fast cuts, a thin one under the slow. One grill, three fires.
Every cut comes off and waits before the knife. The bar sits close enough to the grill that you watch it happen and feel it on your face.
Book a table in the dining room, or a stool at the bar in front of the grill. For larger groups, call us.
[Street address]
Madrid
[Days and service hours]
[Phone number]