This proposal brings together classic cuts cooked with wood and charcoal. It includes selected meats and homemade side dishes prepared with traditional techniques and current influences. Cooking is done live, showing the process step by step so that the fire is also part of the gathering.

This option offers Argentine meats from Patagonia accompanied by typical preparations. Includes chorizo criollo with chimichurri and criolla sauces, melted provolone board, Argentine chuletón, Patagonian sirloin and asado ancho with bone. It is completed with rosemary potatoes, fresh salad and artisanal rustic bread.

The pass begins with beef steak tartar accompanied by teriyaki sauce on crispy toast. Continue with A5 Japanese wagyu tataki cooked on the plate. Main dishes include matured Galician ribeye, Patagonian loin and Galician beef, served alongside roasted vegetables, salad and rustic bread. The meal ends with a cheesecake covered in red berries.