Gauchos aan de plas

The gauchos of Argentina, the equivalent of the American cowboys, are symbolic of some of the metaphors that describe this arid and beautiful country. Lean and fit, they roam the Pampas on horseback and have become iconic, representing a reaffirmation of love for culture and roots. The Gauchos Grill, a chain of over twenty restaurants across the Netherlands and England, brings these concepts to the fore and has achieved both success and popularity.

More than thirty years have passed since the first restaurant began but even now the same standards are maintained, and the beef is vacuum packed, not frozen, so it retains moisture. The intense flavour could be attributed to the grass fed cattle that wander freely on the Pampas, herded by the gauchos. When it does arrive at its various destinations, taking as long as six weeks, the meat is rich and very tender.

In Rotterdam, the breathtaking beauty of the Berges lakes is a precursor to the simple but delightful meal you can experience at Gauchos - Weissenbruchlaan that is located at the foot of Mount Voorplas. The panoramic view, that greets guests as they sit down on the terrace for a spot of al fresco dining, is attractive and pleasing to the senses.

Before ordering one of the typical carnivorous options, you could head for some starters such as the large tangy prawns with garlic mayonnaise, or maybe the empanadas, traditional savoury pasties filled with delicious caprese, blue cheese or corn. Seafood is represented in this 'meaty' menu with a ceviche of scallops, cured with citrus juice, and served with red onion, chilli and coriander.

Although for some a visit to Gauchos is irrelevant without steak, you could take a look at some of the other mains such as the matelote, a parcel of three types of fish with white wine, steamed in tin foil, or the gemarineerde kipfilet, succulent chicken breast in a lemon marinade. But it takes just one bite of the succulent bife de lomo, a tender fillet, or bife ancho, a marbled rib eye steak, for you to probably agree that it is one of the best you have had.

The cooking process involves using the chimichurri marinade, a piquant mixture of chopped parsley, coriander, garlic and oregano, oil and salt to the meat, which is then flash grilled over the asado, Argentina's national barbeque, and turned over just the once. This retains the juices and flavours while preserving the texture admirably.

To culminate such a hearty meal, consider some of the desserts such as whipped ice cream with whisky and nuts, fresh fruit fondue with hot chocolate sauce, or an Argentinean favourite, crêpes with dulce de leche ice cream are indulgent and decadently fulfilling.

The wine list is extensive and merits some careful contemplation as you decide whether to go for the reds and whites from Spain and Italy. Wines from the renowned Bodega Norton also make their appearance along with local organic and bio-dynamic varieties, and the Malbec Mendoza, an Argentinean Bordeaux variant, tops the list.