The Authentic Asado Ritual

A private, fine-dining experience through the heart of Argentina's grilling heritage.

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The Country Welcome: The first encounter with our roots.
Technique: A selection of artisanal cheeses and cold cuts, accompanied by our 48-hour natural fermentation sourdough bread.
Texture: The bread features a rustic, firm crust protecting an airy crumb. When combined with the creaminess of the cheeses and cold cuts, you experience an interplay of textures that awakens the palate.
Fire Technique: The bread is toasted directly over quebracho wood embers. We aren't just looking for heat; we want the subtle wood smoke to season the bread, providing that smoky touch only real fire can deliver.
Ritual & Culture: This is our 'picada,' the ritual that opens every gathering. In Argentina, sharing a piece of bread and fine cheese while the fire starts building its strength is the most honest way to say 'Welcome.'

Artisanal Pork Chorizo: The start of every Argentine Asado
Sides: Served with our signature Salsa Criolla.
Technique: An artisanal sausage made from 100% select pork, seasoned with the classic recipe we love.
Texture: Perfectly crispy on the outside and very juicy on the inside. With every bite, you'll experience the authentic meat texture and the aroma of natural spices.
Cook Point: Deep golden. We grill it over high heat to get that perfect crunch on the outside while keeping the center tender and full of flavor.
Ritual & Culture: The ultimate host. In Argentina, the BBQ doesn't truly begin until the first chorizo leaves the grill; it's the flavor that welcomes everyone to the table.

Artisanal 'Morcilla' Bombón: A little gem of our grill.
Sides: Served with our house-made pear and cardamom chutney.
Technique: This artisanal bite is prepared with a blend of sweet spices that give it a unique and very special flavor.
Texture: Pure smoothness on the inside. Imagine a spiced cream that melts in your mouth, with delicate texture accents that round out the experience.
Cook Point: Piping hot and crispy. The secret is to get the outside golden brown so that, when you take a bite, you find a silky, flavorful center.
Ritual & Culture: The 'sweet side' of the Asado. A beloved tradition because it provides that perfect contrast that is essential to any true Argentine meal.

Heart Sweetbreads (Mollejas): Often called the 'caviar' of the grill
Sides: Scented with charred lemon, sea salt flakes, and fresh garlic-parsley provençal.
Technique: This is the most delicate and exclusive bite of our entire BBQ experience.
Texture: An incredible combination of a crispy, toasted surface and a center that is pure silk and melts away effortlessly.
Cook Point: Deep golden and crispy. We grill them with great patience over steady embers to achieve a perfect crunch while keeping the inside extremely tender.
Ritual & Culture: Truly the 'crown jewel'. In Argentina, serving a perfect sweetbread is the grillmaster's ultimate pride and a sign of high regard for the guests.

The Intensity (Entraña): A vibrant cut with great personality.
Sides: Served with a garlic emulsion, red chili flakes, and extra virgin olive oil.
Technique: Protected by a thin natural layer that becomes crispy over the fire, sealing in every drop of its flavor.
Texture: It features a silky marbling that melts away effortlessly. Although it has a distinct fiber, it is incredibly tender and offers a deep, bold flavor that tastes like the heart of the Argentine countryside.
Cook Point: Medium-rare (Juicy). We sear it over high heat to get a toasted crust while keeping the center tender and full of life.
Ritual & Culture: The modern favorite at every Argentine Asado. It represents our love for bold, authentic flavors—the cut we all choose when we want to experience the true power of the grill.

The Virtue of Patience (Vacío): A noble cut that demands time.
Sides: Served with Andean baby potatoes glazed in chimichurri-infused butter.
Technique: We cook it very slowly so its thin natural layer transforms into a crispy golden crust that seals in all the flavor.
Texture: Pure juiciness. Protected by its own natural cover, the meat achieves an extreme tenderness and a silky texture that effortlessly yields with every bite.
Cook Point: Medium (Pink). The secret is the slow cook: the center remains tender and pink, while the outside becomes deep golden and flavor-packed.
Ritual & Culture: We call it 'Patience' because it is the soul of long conversations. In Argentina, this is the cut that teaches us that the best things in life always take their time over the fire.

The Icon (Bife de Chorizo): The heart of the Argentine Asado.
Sides: Served with organic heirloom tomatoes, extra virgin olive oil, and sea salt flakes.
Technique: A bold and elegant cut, famous for its signature fat cap that provides its unmistakable flavor and identity.
Texture: A meat with great character yet incredibly tender. As you taste it, the natural juices blend with the richness of the outer layer, creating a silky sensation that coats the palate.
Cook Point: Medium (Pink). We grill it over steady heat to let the meat rest and keep its pink center, achieving the perfect balance between intensity and juiciness.
Ritual & Culture: Our greatest ambassador to the world. Ordering a Bife de Chorizo is diving into the true Argentine identity; it is the classic flavor that defines us and makes us feel at home.

Dulce de Leche Pancakes: The quintessential dessert.
Technique: Light dough filled with artisanal colonial-style dulce de leche, famous for its intense color and deep milk and vanilla flavor.
Texture: It is a silky and vibrant experience. The soft dough wraps the creamy filling, while the outer layer offers a burnt sugar crunch that breaks with the first bite.
Fire Technique: We use a red-hot iron griddle over the wood fire. By sprinkling sugar and searing the pancake, the fire transforms the sugar into a crispy and dark caramel, giving it that irresistible toasted perfume.
Ritual & Culture: It is the perfect finale, the 'sweet hug' of the meal. The dulce de leche pancake is a childhood memory for every Argentine.

The Masters of the Ritual

Maximiliano Moncho

Master Griller & Co-Founder

Maximiliano inherited an absolute truth from his grandfather: 'Fire is not mastered; it is understood.' Today, his purpose is to elevate this rustic tradition into a highly professional experience. At The Asado Club, he orchestrates the staging where iron and wood converge. He is the architect behind our culinary sequence, sourcing meats of unparalleled quality and designing the textures that elevate the entire experience. Throughout the ritual, Maxi shares the history and reasoning behind every marinade. Educated at the prestigious Gato Dumas and IAG culinary institutes, he is the perfect bridge between the intuition of the countryside and the technical precision of fine dining.

Ariel Navarro

Terroir Specialist & Co-Founder

A devoted student of Argentina's liquid geography. While Ariel holds a profound reverence for the patience required by the open fire, his true purpose is to elevate what happens on the palate. He is the architect behind every pairing at The Asado Club. Driven by an endless curiosity, Ariel unravels the story behind each label—the altitude of the vineyard, the climate, and the winemaker's craft. As your host for the evening, he uncorks exclusive vintages and shares captivating insights, ensuring that every dish reaches its absolute highest expression.

Hernan Laschera

Master Artisan & Co-Founder

Blending what he learned from his father about embers and flour with an innate calling to welcome guests into his home, Hernan is the hosting soul of The Asado Club. His specialty is the mastery of sourdough: long fermentation times and rustic textures that pay homage to his childhood lessons. The vision for this club became a reality when his artisan breads met around the fire with Maxi's dedication to the grill and Ariel's expertise in the glass. Together, they managed to transform a deep respect for our roots into an immersive experience. With Hernan at the table, the guest does not merely taste the beginning of our culinary ritual, but immediately feels at home.

The Invitation

The Asado Club is a private, multi-course dining experience designed for an intimate number of guests. To ensure the highest level of hospitality and the perfect execution of our ritual, seating is strictly limited and available by advance reservation only.

The ritual unfolds over a 4-hour immersive sequence, beginning precisely at 12:30 PM and concluding at 4:30 PM.

USD 250 per guest | All-inclusive pairing experience