In that corner, a Ramos classic worked for years, Hurt and everything. The name, as incomprehensible as it is original, was etched in the neighborhood so, in his honor, the new owners called it
Hurt (hurt in English). In this new reincarnation, the proposal revolves around premium meats and wines, as well as other high-quality products such as cold meats and cheeses. Their specialty is smoked meats, which they use with different types of wood, thus achieving an interesting twist of flavor in highly popular dishes such as empanadas and hamburgers, one of their specialties, made with a secret blend of meats.
Hurt is a small world where, on various levels, different types of spaces coexist: high and low tables, living rooms, bars, private rooms, interior and exterior terraces. At dinner time it is a full-fledged restaurant, with good starters, dishes and desserts, and after midnight it becomes a bar with classic and signature cocktails. The delicatessen, one of the house’s strong points – its owners also own a neighborhood salumería (Classic) – is one of the most adaptable options to both facets. It has an excellent selection of wines at wine cellar prices and, if you are one of those who like to try (and pay), we recommend asking for suggestions: in their cellar there is always a little gem reserved for the curious.
Among the meats are the usual cuts, such as entrails and ribeye, and some specials such as T-Bone (with rosemary with creamy mashed potatoes) and Malbec Steak (firewood-fired chorizo steak glazed with Malbec). Among the side dishes there are some that are out of the ordinary, such as grilled vegetables, creamed potatoes with Parmesan au gratin and creamy sweet potato with caramel cream. They also have a tasty mushroom risotto and a good variety of pizzas, so that no one is left wanting for nothing.
Perhaps you don’t deserve a transfer from the Capital, but if you’re from the West and don’t want to travel to find quality meats and wines, Hurt is a safe place to go.
