This proposal brings together classic cuts cooked over wood and charcoal. It includes selected meats and homemade side dishes prepared with traditional techniques and current influences. The cooking is done live, showing the process step by step so that the fire is also part of the encounter.

This option offers Argentine meats from Patagonia accompanied by typical preparations. Includes Creole chorizo with chimichurri and Creole sauces, melted provolone board, Argentine ribeye, Patagonian sirloin and bone-in ancho roast. It is completed with rosemary potatoes, fresh salad and artisan rustic bread.

The pass starts with steak tartar of something accompanied by teriyaki salsa on crispy toast. Continue with Japanese A5 wagyu tataki cooked on the griddle. Main dishes include chuletón gallego madurado, lomo patagonico and gallego ox, served next to roasted vegetables, salad and rustic bread. The closing comes with a cheesecake covered with red fruits.