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Bariloche, Patagonia Argentina El Boliche de Alberto- BRAVO!

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LOVED this place. We went to the location just outside of Bariloche (towards LlaoLlao) and had a great meal. For the two of us, we ordered the 1/2 portion of Lomo and a 1/2 portion of Chorizo (don't confuse their chorizo steak for other chorizo made with pork parts and lots of spice typical of the delicious chorizo and eggs from Mexico) and a single mashed potato and a single lettuce salad. The sides are served family style and are plenty large- we finished neither, and liked both. This is a family style, unrefined and unsnotty (like almost all the places we've been in Argentina) and certainly not fine dining. This location was full of local families who'd wave across the room at other tables filled with family or friends.

Oh- the steak. Better than Ruth's Chris and any other chain I've been to. Yes, even better than Peter Luger. The Argentine beef lives up to it's stellar reputation. At El Boliche de Alberto, (unlike other places) they understand that we Americanos prefer our meat redder than is typical, and if you ask for medium rare, it arrives with a warm red center and a nice char from the wood fire. Just go. The meal, ice cream dessert and a bottle of decent Malbec was about $70USD. In the states, we'd pay twice that for a lower quality meal.

They also sell salchicha and blood sausage and plenty other menu items. Not a great choice for vegetarians. I wish we'd ordered the fries- they were thin cut, more like frites. Maybe there'll be a next time.

 
 
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  1. Those lemons look fab..
    Have a drink or two at the Moreno Lake Lodge.
    Have a great time Fakey!

    1. Where is this place? Address, etc in case I'm ever in that city

      1 Reply
      1. re: karaethon

        http://www.elbolichedealberto.com/

        There are two- we went to the one just outside of Barriloche.

      2. Fake Name love those grill grates and the chains to adjust the grill height or rake. BTW its 'bife de chorizo' which is a descriptive name of the cut, rather than 'chorizo' which is also used for sausage in Argentina (although the styles are very different than Mexico) -- that is what would be on your choripán. Its actually Brazil which confuses things most: chouriço in much of Brazil means blood sausage or morcela (linguiça portuguesa is what would be chouriço in portugual) and in the Northeast of Brazil they make a sweet with pork blood, fat, coconut, cashew and mandioca flour which is called chouriço.