The sirloin on the bone showcases Argentine beef raised on the Pampas. Grilled over charcoal with minimal seasoning, the meat's natural flavor shines. Multiple review threads call this one of the finest sirloin steaks they've had anywhere — the balance of tenderness, marbling, and that charcoal sear is remarkable.
Tips from diners
This is the restaurant's signature steak — even better value than the Lechon. Ask for medium-rare and a squeeze of lemon.
The Lechon Asado is Salmuera's signature dish and arguably Amsterdam's most ambitious asado preparation. Entire suckling pigs are roasted for 7 hours over live charcoal in the custom grill, with salmuera (herb brine) applied throughout cooking to prevent drying. The result is incredibly tender meat with a caramelized, crackling skin. This is an authentic Argentine technique rarely available outside Buenos Aires.
Tips from diners
Reserve ahead and request the Lechon Asado — it's not always available and requires advance notice. Worth planning your reservation around.
This is one of Amsterdam's most unique meat experiences. The crackling skin is legendary — ask the server which part has the best crust.
Beef-filled pastry pockets with chimichurri sauce.
Tips from diners
Start with empanadas and a mezcal cocktail. Traditional Argentine opener and a nice introduction to the mezcaleria.
Fresh fish cured in lime juice with Peruvian flavors.
Tips from diners
A lighter opener if you want contrast before the heavier meat courses. The ceviche is consistently fresh.
The ribeye benefits from the marbling of Argentine beef and the high heat of the charcoal grill. The fat renders during cooking, basting the meat. This is a bolder steak than the sirloin, with more richness.
Tips from diners
If the Sirloin and Lechon are available, pick based on mood — Sirloin for leaner elegance, Ribeye for richness. Both are excellent.
Salmuera opened in 2015 on Rozengracht as a Casa del Asado y Mezcal — blending Argentine asado tradition with broader Latin American flavors including Peruvian ceviches and Mexican influences. The restaurant features a rustic open-flame grill and custom charcoal asado setup. The signature lechon — suckling pig slow-roasted for 7 hours — is an authentic Argentine technique rarely seen in Amsterdam. The mezcaleria holds one of Europe's largest collections with over 150 bottles.
Reserve well ahead, especially for Friday–Saturday. The restaurant is small and fills quickly. Call to request specific steaks or the Lechon Asado.
Explore the mezcaleria — over 150 bottles from agave specialists. The staff knows the list and can pair bottles with courses. This is the real strength of the bar program.
The open grill visible from the dining room creates theatre. Perfect for anniversary or celebration dinners. The evening service extends until 1 am.
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