This centrally located restaurant draws attention to itself right from the outset thanks to the designer decor of large branches on the façade, a theme repeated on the ceilings of its meticulously appointed interior. At the helm in the kitchen you’ll find chef Eugenia Adriazola, who promises an experience that is “wild and primitive” yet at the same time “sophisticated and exclusive” (as an example, guests are encouraged to eat a huge rib of beef with their fingers, hence the provision of gloves and a bib!). Although the majority of dishes here are cooked on the grill, you’ll still find plenty of creativity and technique, something that is especially evident in the intense sauces on offer. One of the more unusual dishes on the menu is the “choripán”, a mainstay of Argentinian cuisine, consisting of a bread roll and grilled chorizo sausage, which guests fill themselves with a Creole sauce, chopped red onion, peppers, and a pipette of fermented chilli salsa.