Located in the heart of Palermo, this space offers a modern and detailed interpretation of the traditional Argentine asado. Unlike a conventional parrilla, the concept here is structured around tasting menus that transform the ritual of fire into a guided gastronomic journey. The venue operates under a format of attentive service, where the kitchen and dining room are integrated to deliver an experience centered on wood-fire technique.

The fire concept

The gastronomic offering revolves around mastery of the wood fire and cuts of meat. The menu unfolds in several stages, with options ranging from a nine-course journey to a more exclusive fourteen-course version at the Chef’s Counter. Among the products that take center stage are glazed provoleta, grilled aubergines, chorizo, morcilla, and various cuts of beef such as ojo de bife or matambre de cerdo. Distinctive touches also appear, such as Patagonian trout or preparations that use pine cones for smoking. To close the meal, a sweet option is offered: dulce de leche pancakes with a caramelized topping and forest berries.

Atmosphere and ritual

The space is designed so that diners are direct witnesses to the preparation. The atmosphere is intimate and dim, with a perimeter counter surrounding a central parrilla where fire is the absolute protagonist. The layout allows a front-row view of each course, turning the preparation of food into a visual spectacle. The service is characterized by constant interaction between the maestros parrilleros and guests, who explain in detail the origin of the wood, the type of cut, and the provenance of the ingredients.

An experience in Palermo

This venue fits naturally into the dynamic of Palermo Soho and Palermo Viejo, offering a fine dining alternative that moves away from conventional service to focus on a singular gastronomic event. It is a place designed for those who want to understand the logic of the asado from its most technical and elemental components — well suited to groups of friends or visitors who wish to explore a sophisticated facet of local cuisine without losing the essence of criolla tradition.