Cabañas Las Lilas, the best Argentinean meats
In the heart of Puerto Madero, the restaurant Cabañas Las Lilas has offered great hospitality and a unique grilling experience for over 20 years. The quality of the meat is the result of rigorous work with the producers of the most prestigious cattle breeds: Angus, Hereford, Brangus and Braford.
On the menu: ham-based starters, chorizo, black pudding, empanadas, and of course, the finest cuts of meat: asado de tira, bife de lomo, ojo de bife, meat unlike anything you've known before. Keep a bit of room for a dessert with dulce de leche, panqueque or millefeuille. Though it is primarily known for meat, Cabañas Las Lilas also offers a burrata, tomato and Greek olives salad, as well as a provoleta – grilled cheese, the Argentinean way – so that vegetarians be not left out.
Cabañas Las Lilas
Avenida Alicia Moreau de Justo 516
Menu: from 1,400 ARS
Aragawa, an institution for more than 50 years
The meat served here is so exceptional that you have to book several weeks in advance for the chance to get a table. The few who get in are indeed lucky because, in Japan, beef steaks of this quality are as rare as caviar. Indeed, the herds of cattle are so small that each restaurant drawing from them has a quota of meat per week that cannot be exceeded. In this family restaurant, one of the brothers works in the kitchen while the other welcomes you in the dining room. Each dish is prepared on the spot by the chef in person, who likes guests to be on time.
Inside, the decor is original, a tad rustic with leather chairs and wooden tables. For starters, allow yourself to be tempted by the succulently plump raw fish. For the main dish, there can be no hesitation: Kobe meat and nothing else! It comes in either 200 or 300 grams, depending on your appetite. Its aroma, texture, and taste are simply unmatched. You will keep this unforgettable taste experience forever. If you aren't that fond of proteins, you'll enjoy the chef salad or soup du jour.
Hyōgo Prefecture 650-0004
Menu: from 28,000 YEN
Gatlin's, a family affair
Everyone agrees about certain restaurants, and Gatlin's BBQ is one of them. The darling of the public and the media, it has already won the Houston Press Barbecue Award twice, awarded by ‘The Houston Press', a free cultural weekly. Regulars come for the welcome, which is unlike any other, while those new to the restaurant come back for its culinary expertise.
Gatlin's serves barbecue sauce grilled spareribs – ribs – in every imaginable way: in salads, sandwiches or in a ‘spicy' version. It also offers a deliciously tender beef brisket – the house specialty – or recipes from Louisiana, all accompanied by amazing baked potatoes. Over and above the content of your plates, you will be charmed by its rustic setting. Greg Gatlin and his parents have recently moved into their new location on Ella Boulevard, which is six times larger than the old premises, but also more convivial. So there's something to satisfy all of their many fans! As an alternative to meat, order the delicious potato salad or mixed veggies.
3510 Ella Boulevard
Menu: around 15 USD
Clover Grill, art of the barbecue
With perfect finesse and craftsmanship, starred-chef Jean-François Piège and his wife Élodie introduce us to the art of barbeque, with a sense of luxury. Here, you'll find nothing but grilled produce which makes for incredible food inventions, carrying a gentle smoky taste putting the dishes in another dimension. You'll be able to choose between a celery-root cooked in ashes and served with a parmesan and black truffle sauce, joints of beechwood-roasted beef, as well as fish and fruits, such as the legendary roast pineapple with vanilla and espelette pepper, served with a lemongrass sorbet. Also of interest are the home-grown vegetables braised en papillote and the morel mushrooms stewed in a Château d'Arlay wine, both dishes being 100% veggie compatible.
6, rue Bailleul
Menu: around 55 EUR
Kyloe, the intensity of Scottish beef
At the Kyloe grill-restaurant, you'll enjoy a stunning view onto the Edinburgh Castle. Obviously, only the very best cuts of Scottish beef are served, such as the Aberdeen Angus, sourced in local farms. Chef John Rutter conceived a menu that will satisfy all your needs in terms of beef. Try the marinated bavette with caramelised onions and a rosemary foccacia, the Hardiesmill steak – pure bred 100% from the Scottish borders – or go for the 300 to 800g cuts to share for two or three, accompanied with heritage potato and bacon gratin.
Other savouring non-meat selections include shallot gnocchi in a garlic sauce, with broccoli and oven dried cherry tomatoes and parmesan, or a roast tomato and lentil soup for instance. To complement your meal, try the Angus the Bull restaurant signature wine, an Australian Cabernet Sauvignon. As for desserts, pastry Chef Fiona Boyd will have you drool over her chocolate fudge cake with spiced pineapple puree, or a red velvet cake with mascarpone, strawberry salsa and lemon meringue.
1-3 Rutland Street
Edinburgh EH1 2AE
Menu: around 40 GBP