The new steakhouse in El Chaltén.
The most traditional Argentinian cuts, roasted over red quebracho firewood. Wine cellar with a selection of over 100 wines from the most important wine areas in the country. We also offer pasta and a variety of vegetarian dishes.
Specialized and bilingual staff that will happily assist you. Wide restaurant with an exclusive view of Fitz Roy mountain range.
Come and enjoy an unforgettable dinner at El Chaltén.
Soup of the day
Seasonal vegetable cream soup with home-made bread, cheese spread and seeds.
Veal, lamb or quinoa empanada
Veal, lamb or quinoa empanada with a mix of fresh vegetables.
Salami and cheese platter
Salami fuet style, fontina cheese and mix of olives platter.
Grilled eggplant, cherry tomato confit, caramelized onions over home-baked bread with mixed greens salad and cream cheese.
Garden salad with vegetable pure.
Veal or lamb sweetbreads (according to the season).
Roasted “Vineria” kidneys (Roasted kidneys marinated in white wine, with basil, parsley and cilantro pesto).
Roasted Argentinian provolone cheese.
Special Argentinian provolone cheese (Grilled provolone cheese stuffed with red bell peppers, fresh mushrooms, oregano and merken).
Rib eye steak (1lb)
New York strip loin (1 lbs)
Petite NY Strip loin (1/2 lbs)
1⁄2 Tri-tip beef (1 lbs)
Beef tenderloin (1 lbs)
Skirt steak (1 lbs)
Pork shoulder fillet, with mustard and chutney
Pork flank steak
Rack of lamb
1⁄2 leg of lamb
1⁄2 Trout fillet
Chicken thigh and Leg
Sauces to delight any meat dish
Chimichurri: Oregano, chili flakes, parsley, garlic, olive oil.
Criolla: Tomatoes, green and red bell peppers, onions, olive oil.
Pickled chili: Variety of chili Peppers, carrots, onions, olive oil.
Tartar sauce: Onion, green olives, capers, cucumbers, mayo, lemon.
BBQ sauce: Onions. Garlic, spices, mustard, ketchup, honey, hot sauce.
Pesto: Garlic, parsley, nuts, basil, cilantro, lemon.
Romesco: Sundried tomatoes, bell peppers, almonds, olive oil.
Mushroom cream: Onions, dried button mushrooms, cream, olive oil.
Blue cheese: Blue cheese, milk cream.
Tzatziki: Greek yoghurt, garlic, cucumbers, lemon, olive oil.
Chutney: Green apples, plums, Asian spices.
Mix of grilled vegetables.
Stuffed red bell pepper with egg and a soft cheese.
Mashed potatoes with bacon and green onions.
Butternut squash puree with wine plumped raisins.
Sweet potatoes puree with honey.
Baked stuffed potato with cream cheese and green onions.
Mushroom casserole, garlic, red bell peppers and barbecued red onions.
Egg fettuccine with house sauce
Egg fettuccine sauteed with onions, cherry tomato confit, and basil pesto with seed praline.
Trout stuffed beet ravioli
Beet ravioli with a smoked and cured trout filling topped with a leek cream sauce.
Vegetable lasagna with veal ragout or sauce
Lasagna filled with sauteed spinach, ricotta, sliced eggplants and tomatoes accompanied by veal sauce or tomato and cream sauce.
Cheese and Mozzarella “sorrentinos” with tomato sauce
“Sorrentinos” (big ravioli) stuffed with a variety of cheeses and a triple-tomato sauce.
Creamy rice cooked with a mix of sliced pine, portobello and button mushrooms.
Mixed lettuces, arugula, spinach and avocado.
Complete garden salad
Mixed lettuces, sliced tomato, grated carrots and hardboiled egg.
Arugula leaves, grated parmesan cheese and chopped garlic in olive oil.
Cubed potatoes, sliced olives, green onions, grated hard-boiled egg and a garlic aioli.
Mixed greens, figs, thinly sliced red onions and sun-dried tomatoes.
Warm butternut squash salad
Grilled butternut squash, spinach, ricotta, wild mushrooms, cherry tomato and seed praline.
Grilled eggplant, sliced cucumber, zucchini and avocado with a yoghurt and cheese dressing.
Dark chocolate mousse and sliced oranges with simple syrup
Creamy dark chocolate mousse paired with sliced oranges in simple syrup.
Crushed ladyfinger cookies soaked in espresso and whiskey with mascarpone cheese and berries.
Apple crumble with ice cream
Warm apple crumble pie, blueberry, ice cream and English cream.
Sweetened egg custard with a caramel topping and dulce de leche.
Brownie with ice cream and berries
Chocolate brownie with nuts, mascarpone ice cream and berries sauce.
Passion fruit cheesecake with chocolate truffles
Soft fresh cream cheese, buttery cracker crust, chocolate truffle balls, coconut flakes and passion fruit gel.
Traditional cheese and fruit jam dessert
A variety of cheeses such as Brie, Fontina and goat, accompanied by carrots and sweet potato in simple sryup, “calafate” jam and toasted nuts.
Chefs selection of varied desserts for 4 people.
Café au lait.