The decoration at this parrilla is redolent of the Argentine countryside, creating the feel of a traditional ranch, and the river view is an added draw. Ribs, suckling pigs, steak and lamb are slowly barbecued in sight over quebracho wood, and the parrilla offers offal, provoleta cheese, entraña, asado banderita, bife de chorizo, T-Bone, baby beef, brochette, vacío, ojo de bife and even more cuts. The menu even includes some game.
Inauguration: 1998
Speciality: chivito, asado, vacío, Patagonian lamb and suckling pig.