One parrilla, and a quiet ambition: to bring the unhurried rhythm of an Argentine sobremesa to the centre of Amsterdam.
Tradition · Heritage · Hospitality
Slow fire. Patient hands.
Formosa is a province in the north of Argentina: flat, golden, cattle country. The parrilla we built here follows the same rules our grandfather kept on the estancia. 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 and rest before they meet the flame. We don't rush, and we hope you won't either.
