Parrilla argentina · Madrid
Cooked
by fire,
nothing else.
Argentine cuts over quebracho and holm oak embers, wines from Mendoza, and a counter so close to the grill you feel the heat on your face.
Parrilla argentina · Madrid
Argentine cuts over quebracho and holm oak embers, wines from Mendoza, and a counter so close to the grill you feel the heat on your face.
Est. 2024
Grass-fed beef, dry-aged in house for 30 to 45 days, cooked only over wood embers.
Over 120 labels from Luján de Cuyo, Valle de Uco and beyond — many poured by the glass.
Fourteen stools facing the grill. Watch every cut go on, turn and rest.
The Menu
A short menu that changes with the market and the butcher. Cuts are priced per piece and served with salt flakes and our chimichurri.
Prices in euros, VAT included. Ask us about today's cuts on the board.
How we cook
The grill is lit at ten every morning and never touched by gas. Our asador builds the fire in one corner, then rakes the embers under the iron as each cut needs them — more heat for a crust, less for a long, slow render.
Quebracho and holm oak, burned down for two hours until only glowing embers remain.
Embers raked under a V-grooved grill that channels fat away from the flame. No flare-ups, no soot.
Salt only — coarse, just before it hits the iron. Turned once. Never pressed.
Every piece rests on warm wood for as long as it cooked, so the juices stay in the meat.
Reservations
Tables are released 30 days in advance. For groups of more than eight, or to book the whole fire counter, write to us.