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[title]Buenos Aires is a city shaped around meat. But Hierro arrived to dismantle the “parrilla” label and rebuild it with pride. Casa de Fuegos (with locations in Palermo and Nordelta) turned Argentine produce into a statement: premium dry-aged cuts, vegetables treated with technique, and an aesthetic identity that doesn’t merely accompany the experience—it asserts a point of view. Hierro doesn’t just want you to eat well; it wants you to understand that fire, too, can mean sophistication.
When that idea seemed fully formed, its counterpart appeared: Hierro Bodegón. Not a shadow or a spin-off, but a gastronomic discourse of its own. Reimagined comfort food, dishes that feel like a warm embrace, house-made charcuterie, and a mise-en-scène that reinvents nostalgia rather than playing to it. If Casa de Fuegos is about precision, Bodegón is about emotion; if one speaks in the language of cuts and technique, the other speaks in memories, long lunches, and human warmth.
Hierro Parrilla: when grilling becomes a design experience
At Hierro, fire isn’t a tool—it’s a language. The meat is vacuum-aged to enhance tenderness and flavor; the grill runs on charcoal and quebracho colorado wood; seasonal vegetables are cooked with the same respect as a prime cut. The concept engages diners head-on: the kitchen is on display, the bar sets the rhythm, and the space is designed so the night has its own pulse. There’s no excess here—presentation is elegant, never pretentious.
The menu features bife de chorizo, skirt steak, flank steak, and ribeye, alongside thoughtfully prepared sweetbreads, provoletas that avoid cliché, and starters where technique shines quietly. The sides—potatoes, broccoli, carrots—aren’t afterthoughts; they define the house standard.
Hierro Bodegón: a Buenos Aires classic, with zero aesthetic guilt
The Argentine bodegón is sacred. Hierro decided to touch it. Not to dress it up with foams or Nordic references, but to restore its aesthetic dignity and emotional power. The atmosphere blends dark wood, copper, and mirrors. The bar isn’t decorative—it’s a social hub. The Dogo Argentino as an emblem isn’t marketing; it’s a declaration of strength and local pride.
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The menu reads like a family photo album: fried osso buco empanada, revuelto gramajo, sweetbreads with lattice-cut fries, loin milanesa, chicken supreme, cannelloni, ravioli, catch of the day. The dishes are familiar, but elevated in presentation and technique. Here, there’s no talk of terroir or botanical origins—only the pleasure of eating and sharing. Desserts are simple and direct: flan, affogato, molten cake.
Which one to choose? It depends on the plan
If the night calls for precision, flawless cuts, and a controlled experiment, choose Hierro Parrilla. If it calls for a long table, shared plates, and conversations that stretch late into the night, Hierro Bodegón is the one.
Both concepts share what truly matters: respect for Argentine produce, attentive service, and design that understands the gastronomic experience begins before the first bite
Where they are and how to book
Hierro Parrilla
Boulevard del Mirador 220, Nordelta
Costa Rica 5602, Palermo
Phone: +54 11 15 2486 8061
Hierro Bodegón
Fitz Roy 1722, Palermo
Hours: Monday to Thursday, 12pm–12am; Friday and Saturday, 12pm–1am; Sunday, 12pm–5pm.