Frommer's Review
The best parrilla in San Telmo is reminiscent of the Pampas, filled with memorabilia of gauchos (Pampas cowboys). White linen tablecloths and tango music complement the atmosphere, with an upstairs dining room that faces an excellent walled wine rack. The professional staff makes sure diners are never disappointed. Chef-owner Hugo Echevarrieta, known as el maestro parrillero, carefully selects meats. The best choices include the asado (short rib roast), lomo (sirloin steak, prepared with a mushroom or pepper sauce), baby beef (an enormous 850g/30 oz., served for two), and the mollejas de chivito al verdero (young goat sweetbreads in a scallion sauce). The Felipe Rutini merlot goes perfectly with baby beef and chorizo. My personal experience here has been that the waiters are exceedingly nice, but the management tends to be caustic. Part of this was explained to me as that as the restaurant becomes overrun with tourists, it has scared their regulars away.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
