Three generations of asadores, 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. 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, and the parrilla we built here follows the same rules our grandfather kept on the estancia. Only quebracho 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.
