Meet us.

We are Adriana and Jorge: Argentinians (from Córdoba), business partners and a married couple. Baqueano arises from our dream of creating a space to enjoy and celebrate Baqueano’s sole player: the best of Argentina. 

Since arriving to Brighton in 2015, we had the idea of opening of our restaurant, not only to serve wines of the best quality and premium steaks cooked in a truly Argentinian style, all accompanied by the best possible service. But also to make you live an authentic experience and make you feel Argentina. After many years working in the sector gaining experience - Jorge as a Chef, and Adriana as Front of House - the opportunity we had been dreaming of was presented to us. And in June 26th, 2019, Baqueano was finally born: our own restaurant, where we could embody our knowledge and our love for the Argentine cuisine. A space to welcome new friends and share moments together. 

We wouldn’t have been able to make it without the help of our family and children who now play a very important role in what Baqueano is today. 

At Baqueano we opt for an authentic, simple, and emotional gastronomy made with fresh, top-quality ingredients. Our menu is based on four classic Argentinian products: meat, dulce de leche, yerba mate, and Malbec wine. The dishes at Baqueano are nourished by all those traditional and unforgettable recipes from our Argentinian parents and grandparents. And some others, are the result of our trips, but always adapting and incorporating them into an Argentinian style. 

Meet the meat.

The beef’s quality depends on what the cattle is feed on. In Argentina, as opposed to many other countries, cows are not fed on grains in feedlots, but are instead raised eating flavourful and fresh grass. The biggest beef producing region of the country is La Pampa, characterised by its endless flat plains that dominate the landscape, where the grass grows in highly fertile soil with extraordinary water quality. As a result, the meat has less saturated fats and more healthy omega three fatty acids. These natural conditions in which the animals don’t consume antibiotics and growth hormones, contribute massively to the final quality of the beef. 

At Baqueano, we only work with the best meat. Coming straight from Argentina, all our meats are grass-fed Angus-breed that stand out for its softness and juiciness. This comes from the Angus’ infiltrated pockets of fat. 

Beef aging refers to the amount of time the meat has been stored and refrigerated after slaughter. Our meat goes through a 45-day wet-aging process that involves packing the meats in plastic bags and vacuum-seal them in their own juices. During this process, the plastic doesn’t allow the meat to breathe and the enzymes in the trapped juices break down between the muscle fibres, increasing tenderness. In addition, there is no moisture loss, making it fresher and juicier.