Buen Ayre

Buen Ayre has to be one of the best bits of value in London, particularly when it comes to quelling the carnivorous desires on the loose in our capital city. Simplicity is the order of the day, coupled with a dedication to that much-loved staple, the Argentine steak. The kitchen is open-plan so you can see the chef Cacho Gomez going about his business with gusto and charm.

First come the snacks, crisps, salted peanuts and olives under the collective heading of picada flores, or picada recoleta, same as before but with two cheeses, salami, marinated mushrooms, hearts of artichoke, bread and olive oil.

Then on to the entradas, or starters with choices of sliced marinated ox-tongue or two traditional Argentine pasties with beef, chicken, spinach and cheese. And so to the Big One, 8oz or 14oz steaks, or the parrillada selections, of which by far the most impressive is the Parrillada Buen Ayre, at £15 each for two people a truly gargantuan feast that features pork sausage, black pudding, sweetbreads, kidney, short rib and flank steak, and is given the signal honour of a table grill for serving.

Nor does all this splendour stop with the steaks. First there's the wine, good rich, bulky reds from Argentina, of course, and some from Spain, served at just the right temperature and prices that most certainly will not bring you out in a sweat either. Then the bowls of sauce, a wonderful blend of oregano, garlic, parsley, peppers, oil and lemon juice, partnered with chips that are crisp and light.

Finally the desserts, with caramelised bread and butter pudding, almond tart with ice cream and - most lethal of all - a Don Pedro, ice cream with nuts and an abundance of whisky.