As long-time meat fanatics, we were really looking forward to come to Argentina. Grass-fed beef from the pampas should be known around the world for a reason. However, after the first few steaks were just ok we started to get worried – why does it happen? It turned out that most Argentine premium beef is saved for export. Besides there's something strange in the way beef is generally cooked here.
So we've set on a quest to find the best available cuts, buying nearly every ojo de bife (rib eye) and lomo de bife (tenderloin) from all the butchers and supermarkets, until we've found what satisfies us – a great source of marbled thick tenderloin. We cooked at our parilla every day, learning new tricks, finding great local wines and new recipes. Our guests visiting the city started to tell us that our beef was the best they had in Buenos Aires. Then we learned about "puertas cerradas" – closed door restaurants concept that was born in Buenos Aires a decade ago, with local chefs cooking at home the best they know for small groups of people, usually by recommendation. So we decided to offer a great dinner in a cosy home atmosphere at a price of a usual restaurant. We speak English, Russian and French fluently, with a bit of Spanish. Let's get to know each other! Come and dine with us!
