Three generations of asadores, one parrilla, and a quiet ambition: to bring the unhurried rhythm of an Argentine sobremesa to the centre of Amsterdam.
Est. 1962
Tradition · Heritage · Hospitality
Slow fire. Patient hands. The same recipe since 1962.
Formosa is a province in the north of Argentina — flat, golden, cattle country. Our family came to Amsterdam two decades ago, but the parrilla we built here follows the same rules our grandfather kept on the estancia: only quillango hardwood, never gas; the fire stoked an hour before the first cut touches the grill.
Every evening, the dining room smells like embers and oak. The cuts arrive whole, dry-aged in our cellar for at least 30 days, and rest under salt before they meet the flame. We don't rush, and we hope you won't either.
