Empanadas that recapture the aromas and flavors we bring from our land. Those that are never lost because they marked moments and we always carry them with us, wherever we go. We limit our offerings to dedicate the time and care to each product to ensure the final quality.
We carefully select our products, taking advantage of the variety and quality available on the market. We work with the Bäuerliche Erzeugergemeinschaft Schwäbisch Hall, which supplies us with the highest quality meat. And for our empanadas, we use Argentine Cuadril.
We prepare them daily with 405 Organic wheat flour from the Rolle Mühle mill. We use only extra virgin olive oil. This way, we achieve a crispy and flavorful dough that's enjoyable to the last bite.
Slow-baked Argentinian rump steak with spices. Sautéed onion, spring onion, and bell pepper. Egg and olives.
Pork shoulder braised for 6 hours with dark beer, bell pepper, and onion. Gouda cheese strands.
Melted mozzarella with herb-seared eggplant, tomato, basil, and black olives.
Spinach, leek, and mushroom in a fine almond milk and olive oil béchamel.
Creamy corn with sautéed spring onions and melted cheese in béchamel sauce.
