The Course of the Fires

It’s not easy to succeed in Puerto Madero, so running a successful premium steakhouse in a neighborhood teeming with countless other restaurants specializing in meat is no small feat! In this modern restaurant with a touch of industrial decor that reminds guests of its location in a restored port area (note the iron columns in the dining room and the huge old terrace visible from the terrace), the traditionally inspired à la carte menu features an impressive selection of appetizers, salads, fish such as Patagonian trout, and pasta dishes—including Mediterranean-style linguine with shrimp—though it also boasts a particularly varied selection of grilled and roasted meats. Be sure to try some of the empanadas (pork loin, pacú fish, and lamb), the roasted “Emperador Cauce” short ribs (cooked for 14 hours), and the delicious Shorthorn ribeye from pasture-fed cattle raised free-range on the restaurant’s Ayacucho estate.