This butcher-shop-turned-restaurant takes the farm-to-table concept seriously, sourcing whole animals from small ranches and butchering them on-site. The front of house still functions as a carnicería where you can buy cuts to cook at home; the back opens into a minimalist dining room with an open parrilla. The menu is concise and changes based on what's been broken down that week—expect lesser-known cuts like entraña, vacío, and sweetbreads alongside the classics. Everything is cooked simply over wood coals, seasoned with salt, and served with basic sides. It's not refined or revolutionary, just honest meat cooked with skill and respect for the animal. Prices are fair, portions are generous, and the wine list focuses on natural Argentine producers.
Location
Palermo Soho, Buenos Aires
Insider Intel
Ask the server what came in this week and order accordingly. The entraña is a standout when available. Pair with the house red and the grilled provoleta as a starter.
Lunch on weekdays when it's quieter, or early evening before the dinner rush. Weekends book up; reserve ahead if possible.
The space is small; reservations recommended. The menu is limited and changes frequently—embrace flexibility. It's more rustic than refined. Cash preferred but cards accepted.