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.
Wood, iron and salt, and the patience of an asador who learned the fire in Buenos Aires.
Cuts a la leña
Grass-fed beef, dry-aged in house for 30 to 45 days, cooked only over wood embers.
Wines of Mendoza
Over 120 labels from Luján de Cuyo, Valle de Uco and beyond, many poured by the glass.
The fire counter
Fourteen stools facing the grill. Watch every cut go on, turn and rest.
La carta
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.
El fuego
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.
- 10:00
The wood
Quebracho and holm oak, burned down for two hours until only glowing embers remain.
800 °C
at the core of the fire - 13:00
The iron
Embers raked under a V-grooved grill that channels fat away from the flame. No flare-ups, no soot.
300 °C
at the grill - Each order
The cut
Coarse salt only, just before it hits the iron. Turned once, never pressed.
54 °C
inside, medium rare - Before serving
The rest
Every piece rests on warm wood for as long as it cooked, so the juices stay in the meat.
8 min
average rest
Pull up
a chair.
Tables are released 30 days in advance. For groups of more than eight, or to book the whole fire counter, write to us.
- Address
- Calle de Ponzano 47
28003 Madrid - Hours
- Tuesday to Saturday: 13:30–16:00 and 20:00–00:00
Sunday: 13:30–17:00
Closed on Monday