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 meeting.

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

The pass begins with beef steak tartar accompanied by teriyaki sauce on crispy toast. Continue with Japanese A5 wagyu tataki cooked on the plate. Main courses include matured Galician rib steak, Patagonian loin and Galician beef, served alongside roasted vegetables, salad and rustic bread. The meal ends with a cheesecake covered in red berries.