There are thousands of grills and each one has its strength. The one from La Palomina is their bone-in steak eye, which they also roast to the point you like, which is a lot to ask for in a country where “well cooked” reigns supreme. In general, the quality of the meat is excellent – its supplier is the Los Prados refrigerator – and, beyond classics such as entrails, roast strips and banderita roasts, they have premium cuts such as the fine vacuum (a cut “created” in the mythical La Raya grill, which consists of the thinnest part of the vacuum, super tender) and the Hookipa beef (a piece attached to the shoulder of the animal that requires some skill to cut, with intramuscular fat that provides a lot of flavor and tenderness) .
Beyond meat, La Palomina recently renewed its menu, giving rise to non-carnivorous options that not only vegetarians appreciate. Its chef, the young Lucas Vanospalt -originally from Valle de Calamuchita (Córdoba) although his surname is of Belgian origin- misled dishes such as stuffed tobellos, roasted cauliflower marinated with curry, and the hummus tasting, which actually consists of hummus, beet paste and babaganoush (eggplant paste). Other non-vegetarian novelties on the menu are the tasty braised ossobuco empanadas, breaded prawns and black pudding croquettes with arugula pesto and Parmesan strands. The meat accompaniments are classic but well done, especially the fries, a staple that lives up to the quality of the meat.
There was also a pasta section with lamb ravioli, arugula and Parmesan gnocchi, among others, and a very creamy pumpkin risotto. For dessert, you can moderate with a cheese and candy (perfect closing of a barbecue) or go all out with a Matilda cake (a beautiful chocolate bomb). It also has good drinks and a classic wine list but with some infallible labels.
Its outdoor terrace is very nice to enjoy the spring. The quality of La Palomina has already broadened its horizons, with branches in Nordelta and Miami.
