El viejo almacen madrid

Pampa beef madrid

Argentinean grill and tango, a combination that works successfully at night in this fun place built some decades ago behind the Carretera de la Playa (today known as Cardenal Herrera Oria), very close to Ramón Gómez de la Serna (the best way to find your way around is to look at the map on the right).

I cannot say for sure, but I believe that this was the first place in Madrid dedicated to glorify the meats of the Pampa. Whether or not it is so, the truth is that it was one of the first in meat matters and the first one that concretized its offer in the encounter between the asado criollo and the tango. It is a…

El viejo almacén buenos aires

This dish is a wonderful combination of two of the great influences of Argentine cuisine. On the one hand, the asado itself, left as a legacy by the American Indians. And on the other hand, the legacy of the Italian immigrants, who brought with them provolone cheese. Since the middle of the 20th century, the Argentines began to elaborate the «Argentine provolone», the provoleta, a cheese whose dough is spun and salted. The result is a cheese that does not melt when grilled and is crispy on the outside and creamy on the inside.

In our case, we tried the cow’s vacuum, which is the one that usually starts the barbecue and is cut into thin portions because it has enough fiber, followed by the loin. Both were spectacular, although I must admit that I was only able to try a piece of the loin and Juan ate it almost whole because at this point I could see that I had no room left for desserts.

Needless to say that if you want to come for lunch or dinner, especially on weekends, reservations are almost mandatory because the restaurant is always packed. You can make a reservation online here or by calling 917388926. They are open from Tuesday to Saturday for lunch and dinner and on Sundays only at noon.

Filandon

This dish is a wonderful combination of two of the great influences of Argentine cuisine. On the one hand, the asado itself, left as a legacy by the American Indians. On the other hand, the legacy of the Italian immigrants, who brought with them provolone cheese. Since the middle of the 20th century, the Argentines began to elaborate the «Argentine provolone», the provoleta, a cheese whose dough is spun and salted. This results in a cheese that does not melt when grilled and is crispy on the outside and creamy on the inside.

In our case, we tried the cow’s vacuum, which is the one that usually starts the barbecue and is cut into thin portions because it has enough fiber, followed by the loin. Both were spectacular, although I must admit that I was only able to try a piece of the loin and Juan ate it almost whole because at this point I could see that I had no room left for desserts.

Needless to say that if you want to come for lunch or dinner, especially on weekends, reservations are almost mandatory because the restaurant is always packed. You can make a reservation online here or by calling 917388926. They are open from Tuesday to Saturday for lunch and dinner and on Sundays only at noon.

Charrúa madrid

To begin with, the decoration of the place was very original. There was hardly a hole in the walls. All full of memories of the city that gives it its name. The price is quite good, we went with the Fork offer. We had a good meal and paid 20 euros per person.

Then we ordered some typical Argentinean Empanadillas filled with meat, olives and raisins. If you go there, be sure to order them because, besides being one of the most characteristic dishes of Argentinean gastronomy, they were delicious.

For dessert, as it could not be otherwise, we went into the world of Dulce de Leche. We ordered cheesecake with Dulce de Leche and Dulce de Leche overdose. The cake took the first prize, it was amazing! If you go, be sure to order it.

We were very surprised by the presentation of the Dulce de Leche Overdose, we didn’t expect it like that at all. Although it wasn’t the best part of the meal, we thought it was very original and fun, you had several ingredients and a big syringe full of Dulce de Leche to combine as you preferred.