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
360° VISIT TO
OUR RESTAURANT
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
Argentina Black Angus Meats
Side dishes
Starters
Argentinean Dishes
Kids menu
Desserts
White wine by the glass
Red wine by the glass
Sparkling 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
Gallery
WANT TO TALK TO US?
Saturday: 12:30pm – 3:00pm / 7:00pm – 11:00pm
Sunday: 12:30pm – 3:00pm
Monday: Closed
Kitchen closed at 10:30pm
Address: Rua João Penha 30/32 , 1250-131 Lisboa. Maps
Phone: +351 213 870 939
E-mail: info@tintoybrasa.pt