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Rotterdam

Gauchos

Rotterdam, Netherlands

Gauchos is an Argentine steakhouse, and there are three of them in Rotterdam alone. So yeah, you've got options. The whole thing is built around beef from Aberdeen Angus cattle raised on the Argentine pampas. Grass-fed, not grain, which they'll tell you matters. The meat gets vacuum-packed and shipped refrigerated, never frozen, and takes four to six weeks to get here. Then it hits the grill with salt and chimichurri oil and gets turned exactly once. They've been doing it the same way for 50 years, so they're not about to switch it up now. You pick your cut and your weight, plus the sides. Steak is the main character, but there's also spare ribs, fresh fish, and dessert if you've got room. Casual dinner or a proper night out, both work. It's a grill restaurant. Fire, meat, chimichurri. That's the pitch, and honestly it's enough.

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Gauchos — About · Rotterdam

Gauchos is an Argentine steakhouse, and there are three of them in Rotterdam alone. So yeah, you've got options. The whole thing is built around beef from Aberdeen Angus cattle raised on the Argentine pampas. Grass-fed, not grain, which they'll tell you matters. The meat gets vacuum-packed and shipped refrigerated, never frozen, and takes four to six weeks to get here. Then it hits the grill with salt and chimichurri oil and gets turned exactly once. They've been doing it the same way for 50 years, so they're not about to switch it up now. You pick your cut and your weight, plus the sides. Steak is the main character, but there's also spare ribs, fresh fish, and dessert if you've got room. Casual dinner or a proper night out, both work. It's a grill restaurant. Fire, meat, chimichurri. That's the pitch, and honestly it's enough.

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About

Gauchos

Gauchos is an Argentine steakhouse, and there are three of them in Rotterdam alone. So yeah, you've got options. The whole thing is built around beef from Aberdeen Angus cattle raised on the Argentine pampas. Grass-fed, not grain, which they'll tell you matters. The meat gets vacuum-packed and shipped refrigerated, never frozen, and takes four to six weeks to get here. Then it hits the grill with salt and chimichurri oil and gets turned exactly once. They've been doing it the same way for 50 years, so they're not about to switch it up now. You pick your cut and your weight, plus the sides. Steak is the main character, but there's also spare ribs, fresh fish, and dessert if you've got room. Casual dinner or a proper night out, both work. It's a grill restaurant. Fire, meat, chimichurri. That's the pitch, and honestly it's enough.