Garufa

Thursday, August 20, 2009 - For mains, we shared the parillada mixta, the smaller mixed grill, shying off the parillada Garufa, which includes all four cuts of steak as well as sausage and black pudding. The ensemble arrived on a hot plate above a candle and continued gently to cook as we ate. There were two cuts of steak, rib-eye and rump, both good, cooked rare as requested, served plain with some mild chimichurri - a light sauce of oil, garlic, pepper, parsley and vinegar - on the side. An Argentine pork sausage was excellent, densely meaty, like a good Italian sausage. They all had a fine barbecued flavour.

Thursday, November 27, 2008 - The meat empanadas were simple and perhaps not quite herby enough, but crucially they were succulent - in Argentina they say an empanada is only good if you have to open your legs (to avoid the drips). For the main, we chose a parrillada Garufa (mixed grill). At 45 for two, it's not going to draw in too many Argentinian tourists with their feeble pesos, but for that sum you get four tender, perfectly grilled steaks, a gorgeously peppery and totally gristle-free black pudding, a gently spiced chorizo sausage and a splatter of provolone - it should be a slab but the table-sized grill is hot and melts the cheese as you eat.