Lorraine Elliott

"We start with provoleta, a cheese that comes as a disc and is grilled on the parilla. It is soft on the inside and somewhat like a halloumi without the squeak – a tasty cheese melted."

Fabián Von Quintiero

"And to begin with: provoleta with tomato salad, watercress and carrot. Ideal."

Joaco Wagner

"That provo is incredible, ended with a lot of oregano and a trickle of oil."

La Mejor Parrilla

"While everything on the menu is first class, the provoleta, the chorizo steak and the chicken with garlic are the 'vedette' of the place."

Días como estos

"They also serve a good provoleta, an Argentine invention: Argentine spun cheese."

Juan Marcelo De Carlo

"The best provoleta in the world. It's that simple."

Santiago David Quiroga

"A proper barbecue in front of the river. The provoletas are a delight and the sweetbreads a delicacy."