Restaurant Casa Fuego

Mauro Colagreco, associated with Claudio Battaglino, figure of the restoration Mentonaise found the theme: the art of the parilla, the Argentinian barbecue, and that of the Italian pasta. Knives with parsley sauce, grilled on the coals, for immediate pleasure. Grilled bife ojo (Pyrenean Fleuron beef rib-eye) of absolute tenderness, with red onions, pistachio and chichimurri sauce – sour parsley, garlic and chilli – that each Argentine asador prepares in its own way. Then marinated pork ribs (Cerdanya Tirabuixo pig) seared on charcoal, criola sauce – tomato, red pepper and onion – grilled fish with basil paimpolais cocos, red mullet on ember, trumpet zucchini, coriander, garlic-lemon-honey sauce. Finally, pasta! Tagliolini with clams, lemon and poutargue or risotto with cuttlefish ink and carpaccio of gamberoni from San Remo.

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