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A charcoal grill runs the show at this Argentinian steak restaurant tucked into Marylebone, where the kitchen works with both British and Argentine beef and treats fire as a tool for precision rather than theater. The room splits between a counter downstairs with views into the kitchen and a quieter, wood-and-leather upstairs that feels like a Buenos Aires living room that got tastefully Londonified. The wine list leans deep into Argentine bottles without becoming a lecture.
The awards strongest first
- World's 101 Best #96 · World's Best Steak Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Sea bream ceviche
“Typical dishes include sea bream ceviche, steaks from the grill and slow-cooked shoulder of lamb.”
Michelin Guide -
Slow-cooked shoulder of lamb
“Typical dishes include sea bream ceviche, steaks from the grill and slow-cooked shoulder of lamb.”
Michelin Guide -
Bife de chorizo
“Ribeye, picanha, ancho, cuadril and bife de chorizo all reflect an understanding that great steak begins not at the grill, but in the quality of the animal and the seriousness of the sourcing behind it.”
World's 101 Best
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