Argentína Steakhouse - The Reykjavik Grapevine

Argentína Steakhouse

Argentína Steakhouse

Published December 1, 2006

Although mostly famous for its tender Argentinean grilled beef steaks, Argentína’s Christmas buffet this year is American style with the featured item being turkey in all its variations.
The atmosphere at Argentína has little to do with America though, but everything to do with the southern charm. Seated next to the dancing flames at the fireplace where my companion and I were served Christmas beers as appetizers, we felt a need to finishing our drinks as fast as possible and get right to the good stuff, as we witnessed one guest after another walk to their tables holding hearty dishes with all sorts of delicacies.
After serving us turkey cappuccino (yes, that is right) with pumpkin foam as a starter our waiter enlightened us on the wines we could choose from, carefully selected by the restaurant’s sommelier and specially recommended to suit the feast. Our waiter chose a bottle of Argentinean red wine, which was an excellent pick and made a perfect combo with all the diverse dishes.
Guiding us to the elaborate buffet he told us it was divided into four sections. As entrées we could choose from pickled salmon, beef carpaccio with rucola and parmigiano, turkey salad, marinated beef with horseradish sauce, reindeer pâté and marinated shellfish. The cold main course section was more traditional, featuring the classic holiday dish, smoked fillet of pork with red cabbage and corn, smoked turkey breast, turkey galiante, and all sorts of side dishes. The tender lamb fillet and juicy turkey breast served with stuffing, sweet potatoes and at least three tasty sauces, was no less inviting than the previous courses.
A special note has to be taken to the service, which was friendly and relaxed. Our waiter took good care of the wine and the used plates were always gone when we arrived back to our booth.
Although absolutely full after round three we couldn’t say no to the appetising chocolate cake that had stared at us every time we walked from the buffet to the table. Various other cholesterol-bombs filled up the dessert table and the irresistible cake, served with caramel sauce, tasted as good as it looked.


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