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Book your Los Fuegos experience in just a few clicks.
Wood fire · Argentine cuts · aged in our own chamber
We cook over live embers the way it is done in Patagonia — and we age our own beef here in Tây Hồ.
Few restaurants let you see inside their chamber. Ours is here, live: every piece hanging today, with its days, its breed and its producer, updated by the kitchen. Pick one, and we light the fire before you arrive.
Wood fire and live embers, the way it is done in Patagonia. No gas.
We age whole cuts in our own chamber, here in Tây Hồ. Each piece has its days.
Argentine cuts, by weight, with the breed and the grade on the menu.
By weight, with the breed and the grade. Prices in đồng.
Argentinian Angus MS2/3
Deep marbling, tender, bold flavor. Best medium rare to medium.
Argentinian Angus MS2/3
Bone-in ribeye, rich marbling & flavor. Best medium rare to medium.
Australian Angus MS2/3
Juicy, tender beef, crisp fat cap. Best medium rare to medium.
Japanese Wagyu A3 MS5
Deep marbling, tender, bold flavor. Best medium rare to medium.
Five asados, from the classic to the world trio. For the long table, order ahead.
Flap and picanha, with chimichurri, caramelised garlic and rocket.
Flap and T-bone, with chimichurri, caramelised garlic and rocket.
Flap, fillet and Angus rib eye, with chimichurri, caramelised garlic and rocket.
Flank, picanha, Angus rib eye and T-bone, with chimichurri, caramelised garlic and rocket.
Flap, Japanese Wagyu rib eye and T-bone, with chimichurri, caramelised garlic and rocket.
By the bottle, and a by-the-glass selection — ask your waiter.
How many, what day — and we show you the hours with their traffic light. The house picks the table.
A villa by West Lake: a garden with a long table, two floors inside, and the fire in the middle.