To all the meat lovers at IE, if you have not been to Charrúa yet, be sure to make it your next restaurant destination! 

Charrúa is an Uruguayan steakhouse located in Salamanca, in the Justica neighbourhood on Calle del Conde de Xiquena, 4. 

Founded by an Uruguayan and a Galician, it’s the perfect place to go to if you are craving exotic steak and nothing else!

When walking into Charrúa, the first thing that stands out is their spectacular atmosphere. The restaurant is decorated in wood beams and has candles laid out on every table. Animal skulls hang on the walls, and seats are covered in faux fur.

This rustic chic atmosphere is perfect for either a date night or a dinner with friends! Overall the ambience is extremely cozy and the open kitchen with a fireplace grill sets the perfect mood, especially during winter. 

Charrúa is actually inspired and named after an indigenous tribe, Charrúas. The tribe lived in  the 16th century in territories that now make up Uruguay. Fire was a crucial part of their lifestyle and culture of fierce warriors and hunters. Hence, with the aim to maintain this ancestral formula, Charrúa cooks on an open flame to savour the best pieces of meat. 

When observing the menu, you will find that their dishes consist of a wide selection of meats from all of the world, including Argentina, Uruguay, Spain, Germany and more. 

To accompany your main course, you can choose from a variety of grilled vegetables, such as Japanese aubergines, artichokes, or sweet potatoes – my personal favourites. There are of course also other sides, such as fries with parmesan cheese and truffle oil, seasonal tomatoes with garlic, cauliflower puree, as well as many more. As you can see, the menu is extensive and offers yummy choices for everyone’s taste buds. 

To finish off your meal, Charrúa also has some delicious dessert options; a chocolate fondant or a cheesecake is always a perfect way to end your meal! 

Keep in mind that the restaurant gets booked out quite fast so you’ll need to reserve a table at least a week in advance. 

Bon appetit!