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An Argentinian parrilla in Porto's Baixa neighborhood, where the wood smoke from the grill does most of the talking. Chef Mauricio Ghiglione weaves in Portuguese ingredients, but the menu's center of gravity stays firmly South American: chorizo, rib-eye, empanadas, and a dulce de leche flan that makes a strong case for dessert. A sister spot sits on the sand at Praia da Aguda for anyone who wants Atlantic views with their grilled fish.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Chorizo
“but the real highlights of the menu are the meats, especially the chorizo and rib-eye.”
Eater -
Rib-eye
“but the real highlights of the menu are the meats, especially the chorizo and rib-eye.”
Eater -
Empanadas
“If you come craving Argentinian classics, know that Ghiglione also prepares amazing empanadas and a spectacular dulce de leche flan.”
Eater -
Dulce de leche flan
“If you come craving Argentinian classics, know that Ghiglione also prepares amazing empanadas and a spectacular dulce de leche flan.”
Eater
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