Meatatarian Delight at Buen Ayre
I love a good steak. I love it so much I have been to quite a few nice places in London trying to find the right one. Let me tell you something, you don’t need to go super fancy to find perfection. It’s at Buen Ayre, right in one of the trendiest places in London, Broadway Market.
John Patrick Rattagan is not just a chef. He is an Asador. This means that the food is cooked on a traditional Argentine grill. What he and his grill achieve with meat is just magic: cooked to perfection, tender and juicy.
I have tried two different cuts. My favourite was the argentine fillet steak with the papas fritas a la provenzal. The meat had delicious charred quality on the outside whilst pink and amazingly succulent inside. Since seasoning was minimalistic, the flavour of the meat was unadulterated and intense. The perfect companion? A Malbec… majestic and spicy. That said, if you fancy a broad selection of meat try the parrilladas which are epic.
The second time I went to this place (because yes, it was so good I had to repeat), the table of 10 having dinner next to us was so impressed by the parrilladas they immediately booked a table for lunch next day.
In terms of value it’s in the mid-range bracket and it’s all worth it. Price range is around 30 to 40 per head plus drinks, which compares favourably with the more well-known restaurants around London. Great for a casual date or dinner with friends. Nothing pretentious at all! Great atmosphere with great background music and quite laid back to the point where we found ourselves just chatting with the staff and even the head chef at closing time.
And yes, I will be going back again.
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Have fun learning Spanish as we upload the A1 and A2 episodes of Cava Baja, our cartoon soap in Madrid.For higher levels, we'll test your Spanish with specially written articles from topics we find of interest from the news each week.Plus we'll keep you in touch with Hispanic culture in London, our teacher blogs and social events in the school. Have fun learning with Vamos.