The menu

Pan artesano a la brasa

Sourdough with a smoky crust, spiced butter and sea salt. With classic chimichurri and seasonal criolla salsa.

Pan de campo con tuétano

Rustic loaf toasted on the grill, spread with charcoal-roasted beef bone marrow, fleur de sel and fresh parsley. A hearty prelude.

Limited availability · on request

Berenjenas y morrones ahumados

Escabeche-style, with black garlic oil, sherry vinaigrette and fresh herbs. Served on slate.

Provoleta estacionada a la brasa

Aged provolone, melted on the grill with a golden crust. Sun-dried tomatoes, crushed chilli oil and wild oregano. A Buenos Aires classic, elevated.

Médula de vaca a la brasa

Charcoal-roasted beef bone, with pickled onion, dry chimichurri and toasted sourdough. Pure indulgence.

Tartar de ternera Madero

Premium hand-cut beef, capers, wholegrain mustard, quail egg yolk, spring onion and a touch of black truffle. With rye toast.

Certified traceable beef only

Mollejas de ternera al tomillo

Crisp outside, creamy within. Bathed in a broth of thyme, lemon, garlic and extra virgin olive oil. A signature dish for discerning palates.

Mejillones a la brasa

Opened straight over the embers, with mint emulsion, lemon butter and crystal bread (pan de cristal). Sea and fire in a single bite.

Carpaccio de ojo de bife

Thinly sliced aged ribeye, wild rocket, 36-month aged Parmesan, fried capers and lemon vinaigrette.

Vieiras a la plancha

Galician scallops caramelised over the embers, on smoked cauliflower purée with pistachios, lime and chilli oil.

Ensalada César a la brasa

Grilled romaine, artisan anchovy dressing, Parmesan, sourdough croutons and grilled free-range chicken.

Empanadas de autor

Hand-cut beef · caprese with burrata · roast chicken and piquillo peppers.

Baked to order · minimum 2 pieces

Tabla de charcutería Madero

Artisan cured meats from León, aged cheeses (cured Manchego, Idiazábal, blue), quince paste and nuts.

Locally sourced produce

Entraña fina

The juiciest, most flavourful cut of the Argentine grill. Long fibres that soak up the charcoal flavour; high heat, cooked medium-rare.

350–450 g · medium-rare · for sharing

Tira de asado

A cross-cut of the rib rack, the signature of the Argentine grill. Slow-cooked over low embers until the collagen melts.

600 g+ · slow-cooked · for sharing

Bife de chorizo

The king of the Argentine grill: striploin with its band of side fat that caramelises over the embers. The balance of tenderness and flavour.

350–500 g · star dish

Vacío

A cut from the flank with an outer layer of fat that protects the meat and turns into a crisp crust. Braised first, finished over the embers.

400–600 g · double-cooked

Chuletón de vaca mayor

Long-bone rib steak from mature cows 4 to 7 years old, aged for at least 21 days. The noblest cut in the house.

800 g – 1.2 kg · aged 21+ days · for 2

Tomahawk

Rib steak with a whole 40 cm rib bone and exceptional marbling. The most spectacular cut on the menu, in presentation and in flavour.

1.0–1.5 kg · highly marbled · for 2–3

Bife de costilla (T-Bone)

Fillet and sirloin separated by the T-shaped bone: two textures, one fire. Cooked medium, no exceptions.

600–800 g · two cuts in one

Picanha Madero

Rump cap with its layer of fat that caramelises over direct heat. Carved into thick slices to order.

600–900 g · whole piece · new on the menu

Lomo fino · Solomillo

The most tender cut of the animal, with a silky texture. Just salt, embers and time: elegance over intensity.

220–300 g · the most tender

Pulpo de roca a la brasa

Galician octopus, slow-cooked and finished on the grill: crisp outside, meltingly tender within. On piquillo pepper hummus with La Vera smoked paprika.

350 g · local produce

Salmón noruego a la parrilla

Fillet seared on the grill with crisp skin, smoked herb butter and a citrus fennel salad. Cooked pink.

280 g · gluten-free

Burger Madero

A secret 200 g blend of hand-minced sirloin, skirt steak and chuck. Mature cheddar, ember-caramelised onion, artisan gherkins and Madero sauce in a brioche bun.

Three-cut blend · hand-minced

Verduras de estación a la parrilla

The day's pick from the local market, with extra virgin olive oil, salt flakes and green chimichurri. The grill turns the simple into the extraordinary.

Vegan · seasonal

Puré de patata ahumado

Kennebec potatoes, top-quality butter, cream and a gentle smokiness from grill-clarified butter.

Patatas fritas en triple fritura

Cooked three times: crisp outside, fluffy inside. Smoked salt and fresh rosemary.

Patatas asadas a la brasa

Cooked whole in the embers, split open with butter, chives and soured cream.

Ensalada de temporada

Rocket, seasonal tomato, avocado, red onion and wholegrain mustard vinaigrette.

Coliflor asada con pistachos

Whole cauliflower caramelised on the grill with pistachios and lime.

Setas de temporada salteadas

Porcini, shiitake and button mushrooms in smoked butter with garlic and parsley.

Tarta Tatin de pera a la brasa

Conference pear caramelised on the grill, handmade sablé pastry, Madagascan vanilla ice cream and salted caramel.

Signature dessert · 15 min to prepare

Helado de dulce de leche

Made in-house with artisan dulce de leche. No additives or colourings: pure Argentina.

Made in-house · 10 portions per service

Piña a la brasa

Caramelised over direct heat with spiced syrup, red berry nectar and vanilla ice cream.

Panqueques con dulce de leche

Thin, Buenos Aires style, with pastry-grade dulce de leche, sweet cream ice cream and caramelised walnuts.

Flan casero con doble crema

Egg flan with dark caramel, real Chantilly cream, dulce de leche and grated dark chocolate. Just as they make it in Buenos Aires.

Tiramisú casero Madero

Fresh mascarpone, espresso-soaked sponge fingers and a touch of Amaretto, with bitter cocoa.

Rested 24 h · gluten-free on request

Tabla de quesos madurados

Aged Manchego, Cabrales, Torta del Casar and aged goat's cheese, with fig jam, walnuts and acacia honey.

The savoury alternative to finish