This extravagant parrilla restaurant, opened in 1992 by Hugo Echevarrieta, sits across three floors in the hipster San Telmo neighbourhood of the city, walls decked with sporting memorabilia. The meaty menu sees most tables share multiple beef cuts between diners, offering a convivial experience.
Echevarrieta made his name cooking super tender steaks that could be cut with a spoon. Other highlights include lemon-juice doused goat sweetbreads, a selection of chinchulín (tripe), bife de chorizo (sirloin) and wild boar breast. The wine list is made up exclusively of Mendoza labels, with a number of excellent Catena Zapata vintages.