Lana.

The best Argentinian in Madrid. No contest.

Warm, elegant interiors — wood and soft cream tones take over.
Top-quality everything, and a wine list that could easily be longer than my thesis — almost entirely Argentinian bottles.
Impeccable service: attentive but never overbearing, genuinely kind, perfectly timed.

And then something happens.
We finish the steak. They clear the plate. They come back.
Tartare. And the bone. Perfectly cleaned. Better than I would’ve done myself (and I was holding back).

But let’s take it from the top.

We start with a glass of Champagne, served in elegant Nude glasses.
Amuse-bouche: chorizo and liver. Then we order — meat aside, for which we’re guided by the chef de viande.

He takes us to the meat counter.
Thinking about it still makes my mouth water — the cuts were stunning. From heavily marbled to leaner ones, from Buey gallego to Wagyu to Angus, from filet to entrecôte.
He knows exactly what to recommend based on your taste.

And you go back to the table even hungrier.

In case it wasn’t clear — vegans, forgive me — this place is about meat. Period.

With a 91-page wine list, choosing wasn’t an option.
We trusted the sommelier, who guided us to a high-altitude Argentinian wine: a 2019 Cabernet Franc from Riccitelli.
A perfect match for the Rubia Gallega we were about to eat.

As if a nearly 2 kg cut wasn’t enough, my favorite dining partner and I went further: Croquetas de cordero lechal a la brasa — ridiculously good — and lentejas caviar y lengua de cordero escabechada.

That second dish, and I say this reluctantly given how great the dinner was, was a bit disappointing.
I expected a stronger flavor from the tongue — instead, it ended up being more of a lentil dish with a few cubes of meat.
Much less character than the croquetas (which, yes, are delicious — but still croquettes).

Alongside the 2 kg chuleta, we also went for roasted leeks.
I love roasted leeks… almost as much as I love meat.

The steak was outstanding.
Dry-aged for months, the fat had melted into the meat, giving it a slight sweetness. Combined with the charred, savory crust, it created an incredible umami depth.
Tender, perfectly cooked, slightly sweet — and the Riccitelli, mineral and subtly savory, cut through that richness beautifully, balancing every bite.

After finishing even the leftover steak tartare, we were served a quenelle of dulce de leche ice cream with caramelized nuts.
To be honest, I didn’t fully enjoy it — I was completely full.
And, unlike most people, I don’t have a separate stomach for dessert. So you can imagine the struggle.

Thirst, however, is a different story.
So after the steak, I couldn’t resist trying a glass of 2022 Malbec from Patagonia, by Ribera del Cuarzo.
Excellent wine — though not the best match for what we had eaten.

We wrap up with a great espresso.
You get used to everything in life, but living abroad, when I find a proper Italian espresso, I know it — and I appreciate it.

Pricey — but when you want to eat and drink well, that’s what it is.

When a place delivers this level of service, handles its ingredients with care and respect, and clearly has serious research behind it — what can you even say?

Nothing. You just go.
And then you go back.