The gastronomic initiative focuses on two of the most highly valued bovine breeds worldwide: Wagyu and Angus. These meats, commonly found in high-end dining, are presented in various preparations to delight diners.
Wagyu, of Japanese origin, is renowned for its exceptional intramuscular fat marbling, which gives it a remarkably tender texture and intense flavor. During this event, specimens from the Ushido brand are offered, both from Japan and European production. On the other hand, Angus, a Scottish breed widely distributed globally, is distinguished by its juiciness and a more robust balance of flavors, especially when grilled, with Irish, national, and Uruguayan options available.
“"For those unfamiliar with these breeds, the most noticeable difference on the plate is that Wagyu tends to be more unctuous and delicate, while Angus offers a more direct and powerful flavor, especially when grilled."
As a novelty, this edition includes a selection of starters where these meats are the main ingredient. Options include Angus picanha salad with honey and mustard, Wagyu tripe, Wagyu carpaccio, and Wagyu tartare, allowing guests to enjoy these meats in preparations other than traditional grilling.
The experience is complemented by a wine list specially curated to pair with the different cuts. This time, Argentine references such as Norton Malbec, Luigi Bosca, and Gran Enemigo have been highlighted. The restaurant collaborates with a premium meat distributor, ensuring quality from the origin to the maturation of the pieces.
