Latin American Restaurant
Latin American Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
From Lima to Buenos Aires, on one menu
The kitchen is run by three chefs from three countries — Lima, Mexico City and Buenos Aires — who agreed on one thing: nothing comes out of a packet. The masa is nixtamalised in-house, the ceviche fish is changed twice a day, and the asado runs on real charcoal in the courtyard from Thursday to Sunday.
We pour mezcal from small Oaxacan producers, pisco from the Ica valley and a short Argentinian wine list. Dinners are made for sharing — the table fills, the bar fills, and on weekends a friend of the family plays cumbia from a real vinyl crate.
Opening Hours
Eat Like It's A Long Lunch
Our current menu — discover it on-site or reserve in advance.
Line-caught sea bass cured in lime, red onion and rocoto chilli, with sweet potato, choclo and a glass of leche de tigre on the side.
Pork shoulder marinated in adobo and pineapple, carved from the trompo, on hand-pressed corn tortillas with onion and coriander.
Four hand-folded empanadas: beef with green olive, ham and cheese, spinach with raisin, and corn humita. Baked in the wood oven.
Argentinian short rib, chorizo criollo and morcilla grilled over real charcoal, with chimichurri, provoleta and grilled potatoes for two.
Roasted pumpkin with mole verde, esquites, refried black beans, pickled jalapeño and warm tortillas — fully plant-based, fully filling.
Four mezcales from Oaxacan small producers: espadín, tobalá, tepeztate and a barrel-aged ensemble, with citrus and worm salt.
« A long lunch is a love language. »
Our Work
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What Our Clients Say
"Booked the courtyard for ten on a Saturday and they smoked the asado for us start to finish. The chimichurri alone is worth the trip."
"I'm Argentinian and I miss home less when I sit at their bar with a glass of Malbec and three empanadas. The dough is right."
"Didn't know mezcal could taste like this. The bartender walked me through four pours without making me feel like a tourist."
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