Chakall and his turbans aren't there anymore, neither is his replacement David Page, but there is still a lot of great Argentinian beef, a passion for parilla (Argentinian barbecue) and other flavourful dishes. The current chef is João Oliveira, who maintains a split menu between Carne (“meat” or “flesh”) and Alma (“soul”). The former includes Australian Entraña Wagyu and New Zealand lamb chops with chimichurri; the latter encompasses risotto with smoked cod or duck magret with polenta.
Time Out tips:
– Try the marvellous Argentinian empanadas appetizer.
– There is a “5 passos e 1/2” (“five and a half steps”) menu that serves two.
– Keep your eyes peeled for desserts, one of the restaurant's strengths.
|Venue name:||Volver de Carne Y Alma||Contact:|
Rua Luís de Freitas Branco, 5 D
|Opening hours:||Mon-Fri 12.30pm-3pm; Mon-Thu 7.30pm-10.30; Fri-Sat 8pm-11pm|
|Price:||Up to €40|