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La Parilla de Mané


Steak House Latin American
When you see the word 'parilla' in the name of a restaurant you know you are dealing with a distinctly South American attitude to cooking, characterised by the Gauchos of Argentina and Uruguay. Here you will find cuts of beef from grass-fed Black Angus and Frisian breeds. For pork, the incomparable secreto cut from the acorn-fed black Iberian free-range pig is gently seared. This a cut so sweet it's akin to a peach. Sausages of morcilla and chorizo criollo, grilled octopus, monkfish and salmon tartare, salt cod and red tuna: rich, simple dishes unspoiled by fripperies.

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Calle Canon 3, Old Town

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