In TINTO & BRASA *Parrilla Argentina* we cook from the heart to bring you closer to our culture and roots, with a contemporary twist.
We open our doors to invite you to enjoy delicious dishes and receive you as we would our family and friends.
We want to celebrate the simplicity of Argentinean food with dishes that, from north to south, from Salta to Tierra del Fuego, best represent it, like empanadas, grilled cheese, chorizo and black pudding sausages, as well as our premium meat cuts.
To these we add typical side dishes and traditional deserts, like home-made flan and crepes with dolce de leche. We work exclusively with Argentinean products that will certainly delight
our guests.
Our meats are expertly grilled by our chefs using wood and coal, in true Argentinean style.
To us, food and wine are a fundamental part of existence.
TINTO & BRASA is the authentic Argentinean experience of coming together with family and friends to celebrate life.
Emanuel & Noelia – Tinto & Brasa
We are among the top 10%
of restaurants in the world!
A huge thank you to our customers and our Tinto&Brasa team.
ARGENTINE BLACK ANGUS BEEF
2 – OJO DE BIFE/RIB EYE
RIB EYE is considered one of the best cuts for roasting, offering great flavour,tenderness and marbling. This cut is served without the bone.
4 – BIFE DE CHORIZO/SIRLOIN
This cut of meat is found between the ribs and the rump. It is probably the most flavoursome but definably not the most tender part of the animal, since it is muscle partially used for walking.
5 – TAPA DE CUADRIL/RUMP STEAK
Used for everyday cooking in Argentina, it is a thick, meaty cut of great quality and triangular shape found in the rump region. It is usually grilled but it can also be roasted in the oven, which preserves its texture and flavour.
12 – ENTRAÑA/SKIRT STEAK
Rich and juicy, this cut comes from the diaphragm region of the animal. It is a tender and very tasty meat, ideal for grilling.
13 – LOMO/FILET MIGNON
This cut comes from the tenderloin, a muscle nestled on the underside of the rump and sirloin. It is the tenderest part of the entire animal. Filet mignon literally means «little steak». Low in fat, it is not going to be a guilty pleasure, nor is it full of flavour. But it is tender and juicy and deserves to be tried.
5 – HEART OF RUMP
The Heart of rump is the most delicate part of the leg. It is characterized for not having fat at all and at the same time being very tender meat
4+13: T-BONE
Two cuts in one: filet mignon and sirloin steak. Impressive and full of flavor, this meat comes from Argentine Patagonia.
13 – WAGYU
Silky texture and refined buttery flavour. The ultimate expression of luxury in meat, with an incomparable flavour.
Argentinean WAGYU
Argentinean BONE-IN beef
Our Pampeana meat
Our Black Angus Cuts
Side dishes
Starters
Kids menu
Desserts
White wine by the glass
Red wine by the glass
Argentinean Red
Portuguese Red
Portuguese and Argentinean white
Rose
Espumante
Champagne
Port wine
Water, soft drinks, Juices and Ice teas
Beers
Cocktails
Vodkas
Gins
Rums
Whiskies
Grappa, Brandy & Cognac
Licors
Teas & Coffees
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Amazing grilled meat! The winelist with many Malbec wines Service also perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 
Anna W
3 enero, 2026 We arrived a few moments before they were about to close. The owner kindly allowed us to stay but asked if we could order within 5 minutes and that we... read more 
TravelDiva95
9 noviembre, 2025
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Mondar to Friday: 12:30pm – 3:00pm / 7:00pm – 10:30pm
Saturday, Sunday, Holidays: 13:00pm – 3:30pm / 7:00pm – 10:30pm
Saturday, Sunday, Holidays: 13:00pm – 3:30pm / 7:00pm – 10:30pm
Kitchen closed at 10:30pm
Address: Rua João Penha 30/32 , 1250-131 Lisboa. Maps
Phone: +351 964 439 297
E-mail: info@tintoybrasa.pt
