La Tablita is one of the many parrillas in El Calafate, Argentina. The Patagonia is filled with farming land where cows roam freely across the grass lands and mountains.
Patagonia is a memorable travel experience. El Calafate is the starting point in Argentina where hikers fly into trek land; also, El Calafate is the central point between Torres Del Paine, Perito Moreno Glaciers, and Mount Fitz Roy. It makes an easy stop for a full Patagonia experience. What Patagonia experience would be complete without a visit to a parrilla?
La Tablita is one of the most popular parrillas in the El Calafate, Argentina. Argentina is famous for its quality beef; its naturally graze cows gives its beef an unforgettable flavor. It’s definitely one of the best beefs I’ve tasted in my life. It’s only second to A5 Japanese Wagyu/Kobe Beef. It’s a bold statement, but it’s true.
The white tablecloths with the matching white walls gives off a vibrant dining experiences. The smell of different cuts of meat over the grill engulfs the restaurant. The whole lamb over the wood fire is worth a picture. The service is polite and the servers speak English. In addition, they were really attentive when I dined here.
La Tablita is at the edge of El Calafate. The unassuming restaurant serves some of the best steaks in town. The menu is filled with Argentinian goodies from empanadas to cured meats to pastas to Argentinian steaks. I couldn’t make up my mind, so I went with the following items;
- Rib Eye Steak – Rib eye is my favorite cut. La Tablita’s rib eye has all the right characteristics. It was tender, savory, and perfectly cooked. The barely seared outside gave way to a robust taste without butter. The lightly salted steak melted in my mouth. It had the perfect mixture of buttery and lean beef. It was solid.
- Jamon Crudo – The cured ham came in large slices. It was topped with carrots to give it a vibrant flavor. It was salty, lean, and chewy. The large cuts made it hard to chew, but it was still a good option to start the meal. I definitely enjoyed the appetizer.
- Papas Fritas – The unsalted fries weren’t oily. I’m used to American fries, which are drenched in oil and salt. However, the Argentinian version didn’t have any salt. I had to add salt and pepper myself. It wasn’t as crispy, but it had a soft texture to it. It tasted fresh like In-N-Out fries.
With the El Calafate parrillas options, La Tablita is a solid choice for a good steak at a reasonable price and solid customer service. The rib eye didn’t cost more than 15 USD and it tasted better than Mastro’s and Ruth’s Chris. The best part about La Tablita is it didn’t come with Mastro’s and Ruth’s Chris’ prices or food coma. I didn’t have an overwhelmed feeling leaving the restaurant. There’s also La Lechuza. It’s a great pizza, parrilla, and pasta restaurant.
- Service - 7.5/107.5/10
- Presentation - 6/106/10
- Flavors - 7/107/10
- Decor - 7.5/107.5/10
- Ambiance - 7/107/10
La Tablita is a solid choice for a good steak at a reasonable price. The rib eye didn’t cost more than 15 USD and it tasted better than Mastro’s and Ruth’s Chris. The best part about La Tablita is it didn’t come with Mastro’s and Ruth’s Chris’ prices or food coma.