"The best of nature on the levante coast combined with the best argentinean meats"

La Caballería restaurant was established in May 1999 with the idea of promoting the culture and taste of the traditional Argentinean cuisine in it’s most simple expression: the meat.

The meat is flown in weekly from Argentina, fresh and vacuum packed, respecting the correct temperature all along the chain until it reaches our restaurant.

The meat comes from Angus cattle, renowned for it’s exclusive taste and texture due to the high quality in their nutrition. Cattle are reared on the pastures of “la Pampa humeda”, out in the fresh air, and supplemented with maize on occasions. This continuation is responsible of the supreme taste of the steaks.

The meat is cooked on a barbecue which withdraws the excess of fat that is liberated by the heat, and using Argentinean charcoal and rock salt, which gives it that special flawour. The use of the Argentinean charcoal is essential for a correct cooking, as it roasts the meat to perfection.

We complement the menu with the most renowned Spanish meats too. As an example we have the entrecot on the bone and T-Bone from Avila, the Iberican pork from Huelva, the lamb chops from La Mancha, etc…

You can begin your meal with one of our typical starters: the Argentinean empanada (similar to a pastie), the famous “provoleta” (Italian cured grilled cheese) or the Argentinean beef sausage.

And as an end to a delicious meal you can try one of our home made desserts, like the toffee pancake and the apple pancake with rum.

It is our aim to offer you the best quality and service you all deserve. We look foward to satisfy your needs as best as we know.

Welcome to our home.