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

"Set within the Los Toneles bodega, this MICHELIN-recognised restaurant traces its beef from field to fork, cooking Black Aberdeen Angus raised by the winery family on their own land in Río Cuarto—pasture-fed and then grain-finished for intramuscular marbling. Meats are dry-aged 45 days in tightly controlled chambers, then seared on volcanic stones heated over flames to avoid any wood or charcoal aroma and let the beef’s flavor shine. The menu ranges from simply aged ribeye and skirt to bolder maturations like a black-garlic–injected T-bone, a whisky-aged bone-in ‘Bistecca,’ and a tenderloin macerated with kombu; there’s also Angus loin tartare crowned with a crunchy macaron and raw yolk, plus a 330 g skirt steak seared fast and brightened with a strawberry and sherry vinegar creole salsa. Located in Mendoza’s Guaymallén area just minutes from the provincial capital’s center, it showcases a meticulous, traceable approach to Argentine meat." - The MICHELIN Guide