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[title]If you're in the mood for a great steak, Corte Comedor has two excellent reasons to get excited: spectacular skirt steak and a ribeye cap that offers a welcome change from the usual cuts. But there's much more to discover. During our visit, we also tried cauliflower, sweetbreads, chistorra sausage and a watercress salad that held its own alongside the stars of the table. Yes, a salad. Because at this Belgrano steakhouse, meat may take center stage, but the sides are anything but supporting acts.
Corte Comedor opened in 2018 and has one distinctive feature that sets it apart: a butcher shop operates right next to the restaurant, meaning the experience doesn't have to end when you leave. The kitchen is led by Santiago Garat, who cooks exclusively over quebracho wood. The careful selection of cuts and respect for quality ingredients are central to the restaurant's identity, which has earned a place on the Michelin Guide's list of recommended restaurants for three consecutive years. An impressive credential, although what really wins you over is what's on the plate.
To Start, It's Not All About Meat
We kicked things off with cauliflower, sweetbreads and chistorra sausage. The cauliflower arrives with a golden, crispy exterior, featuring beautifully charred edges that contrast with its tender center. It's an excellent starter to share and proof that, when vegetables get the attention they deserve, they can stand shoulder to shoulder with any cut of meat. Here, they're certainly not just something to fill a corner of the plate while you wait for your steak.
The sweetbreads, meanwhile, are in a league of their own. When cooked properly — golden and crispy on the outside, tender on the inside — that contrast between the crunchy crust and rich, buttery center is hard to resist. They're a classic Argentine steakhouse starter, and here they deliver exactly what you'd hope for: whetting your appetite and leaving you wanting more.
Our third stop was chistorra, a Spanish sausage traditionally associated with Navarre and the Basque Country, made primarily from pork and seasoned with paprika and garlic. Thinner than a traditional Argentine chorizo, it has a distinctive spiced flavor that brings something different to the table. If you enjoy exploring different types of sausages, it's well worth making room for this one before the main cuts arrive.
Skirt Steak and a Ribeye Cap Worth Discovering
Some cuts need little introduction, and skirt steak is one of them. When it's cooked just right, it's easy to understand why it remains a favorite among Argentine barbecue lovers. The one we tried was spectacular: full of flavor, with a beautifully seared crust and the kind of doneness that makes you want to keep going back for another bite.
But while the skirt steak was a guaranteed winner, the ribeye cap (ceja de ojo de bife) offered an opportunity to venture beyond the usual choices. It's not a cut you'll find on every menu, which makes it all the more appealing. Taken from the ribeye area, it's an interesting alternative for diners who tend to order the same thing and feel like discovering something new. At Corte Comedor, it sits comfortably alongside the steakhouse classics, but has more than enough personality to stand out.
We paired it with a watercress salad that deserves a paragraph of its own. Fresh, flavorful and featuring a combination of ingredients that genuinely works, it was one of the biggest surprises of our meal. The watercress brings a slightly peppery kick, the cashew cream adds richness, the smoked corn delivers depth, and the grapes provide a sweet contrast that ties everything together. It's a dish full of freshness, texture and balance, with no single ingredient overpowering the others.
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That same attention to side dishes is reflected in other options on the menu, such as roasted carrots with smoked labneh and cheddar, or roasted broccoli with fermented bean aioli. If you're planning to order several dishes to share, it's worth looking beyond the meat section: there are vegetables here that deserve their moment in the spotlight.
A Cozy Atmosphere and Something Sweet to Finish
The dining room follows the same philosophy: high ceilings, bare tables and a contemporary aesthetic without too much formality. There's no need to make a big ceremony out of eating well. The idea is simple: take a seat, order a few dishes and enjoy the food, with an atmosphere that never distracts from what's being served.
For dessert, the menu includes options such as Basque cheesecake and a creamy chocolate and olive oil dessert. The former offers a smooth texture and a beautifully toasted exterior, while the latter combines the intensity of chocolate with the distinctive contrast of olive oil. Both are tempting ways to end the meal on a sweet note after a satisfying journey through the grill's offerings.
From the Grill to the Butcher Shop
There's one final detail that earns Corte Comedor extra points: right next to the restaurant, there's a butcher shop where you can buy cuts of meat to take home. If the skirt steak won you over or the ribeye cap sparked your curiosity, you can continue exploring those flavors on your own grill.
The concept makes perfect sense: first you taste, then you choose what you'd like to cook yourself. And for anyone who enjoys preparing a great Argentine asado just as much as eating one, the butcher's counter is an added temptation.
We left Corte Comedor still thinking about a skirt steak that gives us every reason to recommend the place, a ribeye cap well worth discovering and a watercress salad that made us see side dishes in a whole new light. It's a spot worth adding to your list if you're looking for excellent meat, but also want to find something different on a menu that goes well beyond the classics. And, while you're at it, you can even head home with a cut of meat for your next barbecue.
Where: Av. Olazábal 1391, Belgrano, Buenos Aires.
Menu: hola.menu/cortecomedor