La Carnicería

"Recommended by Michelin Guide - "A unique place to taste Argentine meat? This one has a disruptive touch by reproducing the interior of a small butcher shop (it's surprising to see large photos of cattle hanging behind plastic that simulate cold storage) and presents the wood grill behind the bar, so you can smell the smoke and feel the crackling of the embers. Here, what is most important, more than the delicacy in the plating or the fact of actually offering a traditional, well-updated proposal (interesting starters, chinchulines, smoked cut...), is the quality of its meat, as they boast of controlling traceability from breeding to grilling based on a diet of natural grasses; not in vain, they come from the family farm "Los Abuelos" in Rivera, in the heart of the Humid Pampa, from Angus cattle around 500 kilos and with different cuts aged, to tenderize them and enhance the flavor. It fills up daily, with great success among tourists!""

"After centuries of the same traditional Argentine mixed grill, one restaurant has dared to modernize the sacred parrilla. La Carnicería, which means “butcher shop,” puts a twist on classic steakhouse fare with dishes that excite every sense. The early seating tends to be tourist-heavy, while the locals pour in starting around 10:30 p.m. Sit at the bar, sip on a lemon verbena gin and tonic, and enter a whole new carnivorous world of smoked chorizos, caramelized sweetbreads, beef tiraditos, and bigger-than-your-head steaks. The cabbage steak is a shining veggie star on the meat-heavy menu. "

"Don't forget to try the beef marinated in leche de tigre and keep in mind that meat portions are large and may easily suffice for a few people. You won't be disappointed"