The Tira de Ancho is a spiral-cut ribeye where the meat is sliced in a continuous ribbon off the bone before grilling, giving more surface area for char while keeping the inside juicy. Available in 300g, 400g, or the full 800g sharing size. Reviewers call this the best cut on the menu for flavour — the marbling melts during grilling and the chimichurri on the side adds the right herb-and-vinegar lift.
Tips from diners
Go for the 400g medium-rare. The waiter will explain all the cuts before you order, but the ribeye has the most flavour. Always ask for chimichurri on the side — it comes with it but sometimes you need extra.
The 800g Tira de Ancho is perfect for two people to share. They slice it at the table and it arrives beautifully pink throughout.
Traditional Argentinian empanadas with a flaky, hand-crimped pastry shell and a filling of spiced beef. Also available in Humita (sweetcorn and provolone) and sun-dried tomato with mozzarella for vegetarians. At around 6.50 each, these are a solid starter while you wait for the steak. Reviewers say the beef version is the one to get.
Tips from diners
Get two beef empanadas per person as a starter. They are not huge but they are satisfying and arrive quickly while the steaks are being grilled.
A thick, rich cheesecake with a base layer of dulce de leche (slow-cooked caramelised milk) that is almost toffee-like in intensity. This is consistently the most ordered dessert across Gaucho branches. Reviewers note it is very sweet and very filling, so sharing one between two after a large steak is the right call.
Tips from diners
Split this between two — after a full steak, a whole cheesecake is a lot. It is very sweet, so ask for an espresso alongside to balance it out.
A thick disc of provolone cheese that is pan-fried until golden and bubbling, then finished with aji molido (smoky red chilli flakes), oregano, and a drizzle of honey. This is a classic Argentinian parrilla starter — the cheese goes stringy and gooey inside while the outside crisps. Reviewers say to eat it immediately before it cools and hardens.
Tips from diners
Eat this the moment it arrives — provoleta hardens as it cools and loses the gooey stretch. Share one between two as a starter alongside the empanadas.
The lomo is the fillet — less fat than the ribeye but very tender and clean-tasting. Available as 225g medallions, 300g, 400g, or 500g. Multiple reviewers describe this as one of the best fillet steaks in London: perfectly seasoned, cooked exactly to order, and presented simply so the quality of the grass-fed beef speaks for itself.
Tips from diners
If you prefer lean steak, go for the lomo (fillet). If you prefer flavour and fat, choose the ancho (ribeye). The waiter will walk you through this before you order.
The Piccadilly branch is Gaucho's flagship, housed in a stunning townhouse just off Regent Street that was once the residence of a Spanish ambassador. Before every order the waiter walks you through the different Argentinian cuts and how each should be cooked — a mini steak education that reviewers consistently praise. The wine list runs deep on Malbec and Argentinian reds, and the weekend Electro Brunch with bottomless drinks pulls a different crowd entirely.
Book well in advance for Friday and Saturday evenings — this is one of the busiest Gaucho branches. Weekday lunches are quieter and they sometimes run set lunch deals.
Ask the sommelier to recommend a Malbec to match your cut. They carry over 30 Argentinian reds and the staff know the list well. Mid-range bottles (35-50 pounds) are the sweet spot.
Budget around 50-60 pounds per person for a steak, starter, side, and a glass of wine. The 13% service charge is added automatically, so factor that in before ordering.
Before you order, the waiter explains the different cuts and how each should be cooked. Listen to the advice — they will steer you towards the right size and doneness for your taste.
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