Luis Alberto Barbería founded this traditional parrilla with a gaucho-style rack barbecue, one of the few that remain in the city. His family continue to respect his original instructions, offering a broad menu with classic barbecued cuts (lamb, goat, ribs, and vacío), items from the parrilla (such as creole sausage, intestines, kidneys, asado de tira especial, costilla con lomo, bife de cuadril, 1kg baby beef, and pork bondiola), a good selection of salads, sides and desserts, and a wine cellar stocking more than 600 labels.

Inauguration: 1981
Speciality: ojo de bife, entraña, bife de lomo and bife de chorizo