Argentinian Meat: the Star of the Show in the Country’s Best Restaurants

"A Bib Gourmand address in the MICHELIN Guide, this kitchen revives the comforting spirit of Buenos Aires’ bodegones with creative technique and a carnivorous bent. Chef Facundo Kelemen works with diverse breeds—mainly British—and is a fan of Argentine wagyu for its intensely distinctive marbling. Signatures include a flank steak “pizza” whose meat is braised for hours in milk with garlic, paprika, and chili before being topped with smoked stracciatella, grilled onions, and a slice of fainá; a roast wagyu tapa cooked sous-vide for 21 hours at 80ºC, then trimmed, thick-cut, breaded, fried, and tucked into a milanesa-style sandwich that nods to Japanese katsu; an aged sirloin flashed in mushroom butter for juiciness; and a raw beef carpaccio with heritage tomatoes." - The MICHELIN Guide