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[title]It’s hard to reinvent a classic and make it work. Changing something deeply rooted in people or culture can easily mean guaranteed failure. But sometimes, it does work—especially when the new version feels more modern, fresh, refined, and high-quality. We could be talking about a song, but we’re not. This is something deeper—something tied to the very identity of Argentine gastronomy: the parrilla (grill).
The mind behind this feat is Adrián Lipreti, an Argentine chef born in Buenos Aires who chose Bariloche as his home. He’s the creator of several restaurant ventures in the city, but Carnera is where he decided to take a stand and do something different: a modern grillhouse that honors tradition without getting stuck in it. No gimmicks or lofty speeches here—just glowing embers, precise cooking, perfectly aged meats, and a team that works in full view of diners, as naturally as if they were chatting across the bar.
“I wanted to move away from the traditional grill with leather tablecloths, cow motifs, and country décor, and bring in something more contemporary. What we do is apply cooking techniques that aren’t usually found in a classic parrilla,” he explains—adding that’s part of the secret behind some of the best fries in the city.
"What we do is apply cooking techniques that aren’t usually used in a traditional grillhouse"
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To those details, Carnera adds others rarely seen in Argentine grills: a relaxed, friendly service where the grill cooks themselves come to the table to ask how things are going, and signature cocktails (yes, you can pair your steak with a gin & tonic).
A Concept Born from a Need
The idea for this type of grill emerged when Adrián and his partner realized there weren’t many places in Bariloche where you could enjoy great fries or a perfectly cooked bife de chorizo in a laid-back, modern setting. There were already fine-dining options in town—including Carnero, Carnera’s “older brother,” a restaurant focused on more elaborate dishes and an upscale experience.
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“We serve the food on wooden plates, with regular glasses and cutlery. It’s casual and accessible. We know tourism in Bariloche has changed, and not everyone can afford to pay 70,000 pesos for a dish. So Carnera fills that gap—a place where you eat well, and the price makes sense,” he adds.
“At Carnera, you eat well—and the price is fair”
What’s the magic formula? In Adrián’s words: production. “We have everything portioned, weighed, and vacuum-sealed,” he explains.
A Menu with No Secrets
When you open Carnera’s menu, the first thing you notice is that it looks handwritten—a nod to the idea that what’s ordered is what’s cooked, and what’s cooked is what’s tasted. There are familiar starters like bread and butter, beef empanadas, provoleta cheese, and offal. Then, of course, classic grill cuts, sandwiches, salads, and some pastas. The restaurant’s slogan says it all: “Real food.”
“These are dishes you could eat at home. We handpick suppliers and ask each one to bring us their best product. Then we cook it as you would at home—or better—with technique and passion. For me, real food means caring for the product, keeping everything natural and visible,” he says.
"For me, real food is about how you care for the product—making sure everything you do is natural and out in the open"
A Destination Meant to Be
Although Adrián was born, raised, and trained in Buenos Aires, he decided to move to Bariloche with his family 14 years ago.
“Things weren’t going well—it was a time of a lot of insecurity, and my wife and I started questioning if we wanted our kids to grow up in that chaos,” he recalls. He had known Bariloche since childhood, loved the place, and since it wasn’t too far from Buenos Aires, they decided to move—passing up other options like Spain.
“We live surrounded by nature and breathtaking landscapes. You might take it for granted when you see it every day, but deep down, you’re always connected to it,” he concludes.
“You might take it for granted when you see it every day, but deep down, you’re always connected to it”
Sometimes, the hardest choices are just that—choices. Adrián made several of them, including the bold move to reinvent a classic—and it paid off. With Carnera, he’s managed to make the Argentine parrilla feel current without losing its soul. To the fire, he’s added technique, top-quality ingredients, and just the right touch of freshness. A concept that respects the flame but isn’t afraid of change.