The little sister to IL Leone Mastrantonio on the same block, this Argentinian parilla (steakhouse) pays tribute to owner Daniel Toledo’s father. If available, try delicious mollejas (sweetbreads) and morcilla (pork blood sausage) with piquant salsa criolla. Finding a vegetarian option in an Argentinian restaurant is usually as difficult as on a cattle ranch in the pampas. But vegetarian appetisers tempt with corn empanadas, quinoa, grilled veggies and provolone with tomato salsa, as well as tasty salads and sides like cauliflower mash and deep-fried baby marrow. But the main ingredient is beef asado, well-aged, tender and grilled to perfection to your order. Steak portions range in price from 200g to 600g for all appetites. The big meaty menu tempts with every possible succulent cut on and off the bone from short rib and rib-eye to T-bone, fillet and a signature sirloin – enhanced by a spicy chimichurri (garlic, parsley and oregano) sauce and papas fritas and salad. It’s the kind of authentic little gem any gaucho will enjoy on a night out on the town.
A good wine, beer and spirits list also features Argentinian Malbec wines.
Knowledgeable and helpful on traditional Argentinian dishes, sauces and sides
Intimate and discreet with plush leather seating and warm wooden tones.
Enjoy an aperitif or digestif in the delightful downstairs bar.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.