We arrived at around noon on a Sunday and checked into the Four Seasons (which we got a great rate through the World Bank). Ann who was still smoking at that time (now stopped!) wanted a smoking room which necessitated an upgrade. Tough. It was a nice day (26C ish) so we wandered down for lunch. Now right next to the Four Seasons are about 8 top scale restaurants. So we choose one of teh steakhouses. Argentinians eat late so it was full of the upscale lunch crowd. We get the auqa "con gas" then the menu. Now that was something. The full beast in various ways. The dishes included 1250gm tenderloin and 950gm sirloin (befe lomo). It took us a few days to realis that parties order a range of meats and its put in the middle of the table to share. A sirloin a tenderloin and a bottle of Malbec later we were officially in Argentina. The meat is amazing. We repeated the experience in an adjacent restaurant that night!. And all for $50-60 for 2 with the wine - great value.
A popular form of restaurant is the Parrillas which BBQ the meat and cook sheep/goats on the open fire. The goat is amazing - melt in the mouth. By the time we got to one we had worked out you eat a range of half portions to try everything. And that applies to other restaurants as well. One night we went Italian and the waiter advised Ann to try a half portion of anchovies as a starter. Out came around 30 large halved anchovies!
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