Argentine kitchen
Argentine grill in Costa del Este
Skirt steak, entrecôte, picaña, vacío and the 550 g Santa Rita chuletón. Embers, coarse salt, Patagonian chimichurri and nothing in the way.
The fire
The grill Geraldina brought from Patagonia
In Argentina the asado is not a dish: it is a method and a way of being together. You cook slowly, you respect the doneness, and you eat without rushing, sharing.
That is what we do at Santa Rita. We work with imported cuts — skirt steak, entrecôte, picaña, vacío — and local Panamanian cuts, all over embers and cooked to the point you ask for. The meat reaches the table with its side and no sauce covering up what is already right.
And before the cut, the whole ritual: provolone bubbling in its dish, crispy sweetbreads with lemon, creamy morcilla, creole choripán with Patagonian chimichurri and empanadas filled with hand-sliced beef.
Santa Rita grillThe cuts
What to order from the grill
Cuts marked with ★ include one accompaniment of your choice.
To go with it
Malbec, Rioja and a sobremesa in no hurry
A grill without wine is only half done. Our cellar crosses both shores: Argentine Malbec and Cabernet for the long cuts, Rioja and Ribera for the tapeo, Albariño for fish and seafood.
If you are not sure where to start, say so. Our floor team will take you to the right bottle for what you are eating, without the lecture.
Frequently asked questions
About our grill
Book your table next to the grill
Tell us how many you are and which cut you fancy. We take care of the rest.