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
Which cuts do you have on the grill?
We work with imported and local cuts: skirt steak (226 g), entrecôte (286 g), picaña (250 g), vacío Santa Rita (250 g), local beef fillet (220 g) and the Special Cut Santa Rita chuletón, 550 g without bone for two people, served on meat rice. We also have lamb ribs and a mixed brochette.
Do the cuts come with a side?
The cuts marked with a star on the menu include one accompaniment of your choice: French fries, mashed potatoes, Santa Rita potatoes with garlic and rosemary, sautéed rice, sautéed vegetables, patacones or a mixed salad.
Do you serve Argentine offal and starters?
Yes: crispy sweetbreads with lemon, creamy Argentine morcilla, creole choripán with Patagonian chimichurri and melted provolone with chopped tomato and onion, plus the Argentine empanadas filled with hand-sliced beef.
How long does a cut take on the grill?
Cuts are made to order and to the point you ask for. Lamb ribs and the mixed brochette need around 35 minutes of cooking, so it is worth ordering them at the start.
Book your table next to the grill
Tell us how many you are and which cut you fancy. We take care of the rest.