About
AMBIENCE & CONCEPT Buenos Aires Restaurant's concept provides a unique combination of excellent quality Argentine cuts of beef from grass-fed cattle reared in the fertile lowlands of Las Pampas and cooked on an authentic parrilla (barbecue) paired with superb Argentine wines, traditional Argentine cuisine, quality ingredients and a vibrant atmosphere. THE CHEF Lucia was born in Buenos Aires in a family where cooking was a means of sharing love. She carefully developed a unique style for blending farm-like cooking techniques and dish presentations with a delicate but simple cuisine. Lucia has gained experience surrounded by some of the best names in the Argentinian cuisine (Francis Mallmann, Narda Lepes and Pablo Massey) her cooking style keeps improving whilst occasionally going back to her roots for inspiration. Since she moved to London in 2009, she has focused on developing her Argentinean skills, extending her senses and knowledge towards international food. As she once said: "It is important to be creative when you cook, but you should not forget the essence of old-fashion cuisine. Some things never change." FOOD & WINES Not just for steak lovers, Buenos Aires offers a range of authentic dishes made using the best quality ingredients and with traditional Argentine methods, including humita, a creamed sweetcorn dish wrapped in corn husks whilst cooking and mollejitas, pan-fried sweetbreads. COMPANY Buenos Aires Restaurant Group was established in June 2007 and today consists of nine. The Steakhouses are located in Central and South-East London. They continue to pay special attention the unique characteristic of the product: the prime quality of the beef and also a great selection of Argentine wines to accompany it.
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