Recommend steak and grill fish. Goat cheese is devious too. Lunch set start with 10 Euros with full dish. The owner is very friendly we really want to come back for the full steak if we have time.
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Here you will get good meat, maybe we were expecting more as we are Argentines and meat eaters of course, so we had high expectations. Its is ok, you will have good food, service wasn't the best. I don't like it when they rush to...More
...what's more to say? This place is a kind of a secret place in Barcelona. Family-owned since many decades from a family they come from Uruguay. Hey, and they know about steaks. The place has a very special and nice ambience. It looks like an...More
Walking past and looked at lunch menu so were tempted. Great value Salmon and roasted vegetables, glass wine, breads ,dips,olives and coffee for 10.50 euros. Great atmosphere and staff ultra friendly
What an experience! Great atmosphere and cooked our own steak which was superb. Good wine and service and whilst not cheap a fantastic experience. recommended
This is a fantastic find. Superb quality food and a nice resturant environment. Extensive wine cellar Supreme beef cuts and the argtinian cook you own on the hot plate is a specitial.. The allacarte menu has some great dishes which are very well excuited.
Muchas gracias por tu comentario, esperamos verte pronto Un abrazo de todo el equipo!!
Visited here mid week and it was very quiet so I was a bit apprehensive walking in knowing that the menu was a little on the expensive side. I was hoping it wasn't quiet because it was too dear and not very good. We don't...More
Been there on my first day in Barcelona. The place is quiet and the interior is nice with good air quality. Food was fantastic and the price we paid was unexpectedly low for this level of service. Would recommend strongly.
As a regular customer of El Boliche, all I can say is it's one of the best Uruguayan steakhouses in the city. There you can enjoy the typical meat cuts such as "vacio" (flank steak) and "entraña" (thin skirt) or a just classic "entrecot" (ribeye...More