Welcome to Asado Workshop
A unique experience with an immersive cooking class plus dinner format about Argentine “barbecue” and our culture taught by chef Nacho Bravo.
Once we are all here, we will put on your apron, tea towel, board, clamp and knife.
We will begin with the first ritual: lighting the fire and then going through the preparation of the mother sauces for the Argentine barbecue.
The class will feature an extensive amount of top wines from our country accompanied by cuts of grass-fed meat and organic seasonal vegetables.
The star of this experience? Our 60 days dry aged rib eye!
Finally, this evening could not end without the classic desserts of Argentine gastronomy
This experience is perfect for couples or groups of people.
ASADO WORKSHOP (all of our cuts of meat are grass fed)

Techniques, sauces and cuts:

Preparation of the Fire.
Chimichurri, provenzal and criolla (the mother sauces of Argentine barbacue).
Chorizo, blood sausage, intestines and sweetbreads.
Short ribs, skirt steak and pork flank steak.
60 days dry aged rib eye or New York strip.
Organic seasonal vegetables in different techniques.
Salads
Breads
Flan with dulce de leche
Dulce de leche pancakes

Regular and Sparkling water
Corona beer
Top quality wines from different top brands of Argentina

You dont have to bring anything! We provide you with all the elements and materials
The restaurant will be exclusive for this experience.

Young rate, 15 to 17 years old: does not include alcohol drinks, does include workshop participation.
Child rate, 10 to 14 years old: includes food and drinks without workshop participation and alcoholic drinks.