Cooked over fire
Braised lamb, beef on the grill, vegetables over the coals and pizza straight on the grate. The empanadas and the pasta are made by hand in the kitchen, every day.
The story
Ten years lighting
the same fire
A grill in El Calafate with the fire lit every day for ten years. Matías cooks and serves, and the dining room looks out over Lago Argentino.
Who cooks at Medio Perro?
Matías, who also works the tables, explains the cuts as he serves them and, some nights, picks up the saxophone and plays. It is rare for anyone to leave without having talked to him.
He has been cooking over fire in El Calafate for ten years. The place carried other names before this one, and some guests from those days still return.
People also call him Chacho. Same person.
How we work
Cooked slowly,
eaten without rushing
A table, not a venue
The same team that cooks does the serving. Every cut reaches the table explained by the person who made it, and the table is set the way it is at home, with time to stay.
Live music
Several nights there are musicians playing, the fire pit lit and Lago Argentino in the background. On some of them the cook himself leaves the grill and picks up the saxophone.
Take something home
Asado and fugazzeta
workshops
For those who want to learn to cook a real asado, we run a workshop: how to light the fire, how to tell when the coals are ready, how to lay the cuts out, and how long to leave them alone.
There is also one for fugazzeta, the onion and cheese pizza eaten everywhere in Argentina and known to almost no visitor.
They're arranged over WhatsApp depending on the day and group size. If you're travelling as a group and want one, message us in advance.