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The well-known empanadas (Argentinian homemade pies), which could easily make a whole meal, offer a variety of fillings: 100% beef and red peppers; free-range chicken and spices; ham and mozzarella; and mozzarella, basil and tomato. Ordering from the entradas (starters) is recommended. In fact, a visit is incomplete without trying the provoleta, a decadent Argentinian smoked provolone cheese, served on a pesto sauce with pepper and salsa criolla and the grilled chorizo, which pops in your mouth, filling it with flavours of paprika, parsley and pepper, and served with a tomato salsa.
Naturally, the main attraction is the meat, which is sourced from the Midlands in KwaZulu-Natal. Simply and lovingly cooked on the grill with coarse salt, the meat offering includes short ribs cooked on the spit for four hours, rib eye, and fillet steak on the bone. But really worth trying is the Aranita steak. Known as prime meat and often reserved for the butcher, the spidery-looking cut comes from the inside hip and is as tender as it looks. Once you’ve tried it with chimichurri sauce on the side, you’ll want to take a whole bottle home, which you can for R65.
Do ask about the tapas menu for small plates of ceviche, grilled tuna and pork belly. On the dessert menu, the Flan del Rio de la plata is a chef’s special – a perfect portion of cream caramel served with the restaurant’s signature dulce de leche, a Latin-American speciality made from slowly heating sweetened milk.
The waitrons can recommend beautiful Malbec wines to complement your meat. Enquire about the cocktails – the mezcal margarita made with mezcal, Cointreau, chilli and lime juice is a great way to open up your palate.
Personalised and attentive service from both the owners and the waitrons.
It feels like a secret spot that no one except those in the know know about.
A mid-week dinner for two.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.