Craft-made in house.

Knife-cut lamb, spring onions, red onion and red peppers.

Chef-style cured rainbow trout fillets, served with hummus and rainbow trout skin crisps.

Slow-braised hogget ribs — mature, grass-fed sheep with a deeper, more intense flavour than lamb — in the Chef's signature sauce, finished with the gentle sweetness of corn from our land.

Includes a side of your choice.

100% grass-fed. A striking bone-in beef cut — two completely different beef flavours on one plate. Includes a side of your choice.

Considered a true delicacy: renowned for its flavour, tenderness and uniquely marbled texture.

Frozen vanilla cream over a bed of dulce de leche, with forest berries and crunchy sponge cake.

From 7 pm. Tell our bartender what you like and let them surprise you.

Alcohol-free caipirinha (Brazilian lime cocktail).

Alcohol-free mojito.

Alcohol-free Moscow Mule.

Alcohol-free beer, sugar syrup and lime.

Tonic water mixed with Nespresso coffee.

White wine and crème de cassis (blackcurrant liqueur).

Extra Brut sparkling wine and crème de cassis (blackcurrant liqueur).

Vodka, lime and ginger liqueur.

Martini Bianco, 'Malezas de la Patagonia' (Patagonian wild botanicals) and a selection of natural herbs.

Jägermeister, mint, lemon, sugar and soda.

Vodka, lime and sugar.

Cachaça (Brazilian sugarcane spirit), lime and sugar.

Raspberry vodka, red berries, lime and sugar.

Passion-fruit vodka, orange segments and sugar.

The classic Cuban flavour, served in Argentine Patagonia.

Gin, sugar syrup, lemon juice and a few drops of Angostura bitters.

An aphrodisiac cocktail created by our bartender. Vodka, cassis, cream, grenadine and a touch of love.

Malibu rum, red-berry vodka, freshly squeezed orange juice and grenadine.

Rum, Angostura bitters, sugar, soda and orange.

Champagne, red-berry liqueur, crème de cassis and a finely selected mix of forest berries.

Baileys shaken with the bartender's secret touch. Available from 7:30 pm.

A blend of Frangelico and house-made arrayán liqueur (arrayán: a native Patagonian myrtle berry; by Adriana Quinteros), lemon and egg white.

Whisky, lemon juice, sugar and egg white.

Your choice of white wine or champagne.

Scotch whisky combined with Baileys and a shot of coffee.

Bourbon, Angostura bitters, sugar, soda and orange.

Gancia (Italian bittersweet aperitif), sugar and lemon.

Extra Dry vermouth, house gin and an olive. Shaken, not stirred.

The welcome drink you tried on arrival, served in a large goblet.

Fernet (bitter Italian herbal liqueur) with cola — born in Córdoba and now loved across Argentina.

Campari and orange.

Malibu and Coca-Cola.

Malibu and orange juice.

Malibu, sparkling wine, soda and orange.

Vodka and tonic.

Vodka and orange juice.

Rum, Coca-Cola and lime.

Gin, Campari and sweet (rosso) vermouth.

Sparkling wine and orange juice.

Pisco & Coca-Cola.

Aperol, sparkling wine, soda and orange.

Whisky and Coca-Cola.

Jose Cuervo Blue Agave tequila, orange and grenadine.

Jack Daniel's and Coca-Cola Zero.

Craft-made in house.

Craft-made in house.

Craft-made in house.

Craft-made in house.

Authentic London cut.

Export strength.

Sapphire.

Est. 1886.

8 years old.

Tennessee Whiskey.

Tennessee Whiskey.

12 years old.

Triple Distilled · Irish Whiskey.

12 years old.

32 years old.

A thick, golden Spanish liqueur made from fruit juices.

Native Patagonian myrtle berry.

Italian hazelnuts.

1,5 oz.

1,5 oz.

An orange-peel liqueur.

Sweet (rosso) vermouth, tonic and lemon.

Beef empanada. The recipe that has been with us since 1989 — the Remiro family's culinary beginnings.

Empanada filled with mozzarella, caramelised onions and craft milk-stout beer wort.

Knife-cut lamb, spring onions, red onion and red peppers.

Skinless and crispy.

Olive oil and oregano. Our grilling cheeses are stretched-curd and aged for at least 60 days.

Sautéed with spring onion and a fortified Malbec sauce.

Grilled pork sausage (chorizo) and blood sausage (morcilla).

Red bell pepper (morrón) and pine mushrooms over grilling cheese aged at least 60 days.

Chef-style cured rainbow trout fillets, served with hummus and rainbow trout skin crisps.

Roasted bone marrow (caracú) in the bone, seasoned with spices, with homemade toasts.

Venison · wild boar · salmon · trout · cheese.

A lentil stew with farm-raised meats, pancetta (cured pork belly) and cantimpalo (Spanish-style cured sausage).

Mutton from sheep raised on our own land, slow-cooked with vegetables into a wonderful mountain stew.

Slow-cooked cubes of red deer venison with mushrooms and seasonal vegetables.

Served with crisp spaetzle (German-style egg noodles).

Served with the chef's risotto.

Homemade egg tagliatelle with braised beef ossobuco stew.

With a wild-berry forest sauce and 'wrinkled' salt-boiled potatoes in their skins (papas arrugadas).

Lamb neck confit with a red-berry sauce and rosemary-sautéed potato wedges.

Served with creamed potato gratin.

Slow-braised hogget ribs — mature, grass-fed sheep with a deeper, more intense flavour than lamb — in the Chef's signature sauce, finished with the gentle sweetness of corn from our land.

Depending on the season, this may be pollock, southern hake or another white fish.

Lettuce · tomato · onion · carrot · egg · rocket - parmesano.

Served with risotto-style rice.

Served with gratinéed potatoes.

Skinless and crispy.

Olive oil and oregano. Our grilling cheeses are stretched-curd and aged for at least 60 days.

Grilled pork sausage (chorizo) and blood sausage (morcilla).

Red bell pepper (morrón) and pine mushrooms over grilling cheese aged at least 60 days.

Roasted bone marrow (caracú) in the bone, seasoned with spices, with homemade toasts.

Includes a side of your choice.

Oven-roasted, seasoned with the chef's chimichurri (Argentine herb & garlic sauce). Includes a side of your choice.

Includes a side of your choice.

Includes a side of your choice.

Includes a side of your choice.

Hand-butchered in house. Pure tenderness, very little fat. Includes a side of your choice.

Includes a side of your choice.

Hand-butchered in house. The cut the butcher keeps for himself — and now we prepare it for you. Beautifully marbled and wonderfully flavourful. Includes a side of your choice.

A thin cut from the rib, from exceptionally bred cattle, with uniquely fine fat marbling. Includes a side of your choice.

100% grass-fed. The T-shaped bone separates the two most prized cuts of Argentine beef. Includes a side of your choice.

100% grass-fed. A striking bone-in beef cut — two completely different beef flavours on one plate. Includes a side of your choice.

Includes a side of your choice.

Considered a true delicacy: renowned for its flavour, tenderness and uniquely marbled texture.

Choice of sauce.

Choice of sauce.

Choice of sauce.

Grilled squash-and-parmesan pasta with greens, cheese shavings and a touch of balsamic vinegar.

Choice of sauce.

Chef's suggestion: rosé sauce.

Chef's suggestion: cream sauce.

Chef's suggestion: lemon-cream sauce.

A tasting of our wild-style fillings: from the land, the sea and the garden. Paired with the four house sauces.

Homemade egg tagliatelle with braised beef ossobuco stew.

Ask your server.

Gluten-free.

If you choose salad, pick your ingredients: lettuce · tomato · onion · carrot · egg · rocket.

If you choose salad, pick your ingredients: lettuce · tomato · onion · carrot · egg · rocket.

If you choose salad, pick your ingredients: lettuce · tomato · onion · carrot · egg · rocket.

If you choose salad, pick your ingredients: lettuce · tomato · onion · carrot · egg · rocket.

If you choose salad, pick your ingredients: lettuce · tomato · onion · carrot · egg · rocket.

A famous creation by Rapanui: frozen raspberries dipped in chocolate.

Empanada filled with mozzarella, caramelised onions and craft milk-stout beer wort.

Olive oil and oregano. Our grilling cheeses are stretched-curd and aged for at least 60 days.

Red bell pepper (morrón) and pine mushrooms over grilling cheese aged at least 60 days.

Seasonal vegetables sautéed in olive oil.

Served with seeds and olive-oil-sautéed vegetables.

Choice of sauce.

Choice of sauce.

Choice of sauce.

Grilled squash-and-parmesan pasta with greens, cheese shavings and a touch of balsamic vinegar.

Lemon and red-berry sorbet.

Choice of sauce: tuco (homemade tomato sauce) · rosé · cream · butter.

Fries · mashed potatoes · rice.

Choice of sauce: tuco (homemade tomato sauce) · rosé · cream · butter.

These 'simple' burgers are special: they're made with the famous Kobe Wagyu beef.

Pasta and beef.

Oven-baked in their skins, brushed with olive oil and sweet paprika.

Ingredients: lettuce · tomato · onion · carrot · egg · rocket · cheese.

Fries topped with diced pancetta (cured pork belly), melted cheddar and chives.

White rice, cream and parmesan.

With dulce de leche (Argentine milk caramel) and cream.

A famous creation by Rapanui: frozen raspberries dipped in chocolate.

Two scoops: vanilla cream · chocolate · dulce de leche · lemon water-ice · strawberries and cream.

A square of sponge cake soaked in dulce de leche (milk caramel), with chocolate ice cream, topped with charlotte cream.

Poached in Malbec wine, served with lemon ice cream.

Crisp, sweet discs layered with cream and forest berries.

Frozen vanilla cream over a bed of dulce de leche, with forest berries and crunchy sponge cake.

Italian classic: ladyfingers soaked in port and coffee, layered with mascarpone and cream.

Luján de Cuyo, MENDOZA

Valle de Cafayate, SALTA

Baileys shaken with the bartender's secret touch. Available from 7:30 pm.

Scotch whisky combined with Baileys and a shot of coffee.

Ask about our exclusive pyramid-bag varieties.

Sparkling · still.

Still flavoured water.

Still flavoured water.

Alcohol-free lager.

Consulte el estilo al mozo.

Consulte el estilo al mozo.