Wow another diamond - many thanks! Suffering a bit of writers block and lack of time at the mo - bac...
Wow another diamond - many thanks! Suffering a bit of writers block and lack of time at the mo - back soon hopefully inspired again!
Member since:23.05.2007
Reviews:110
Members who trust:161
INTRODUCTION
Here's one for you hardcore meat eaters. In the mood for a steak, I found myself on Breda's main square and considering going to Gauchos. This is a popular steak restaurant on the main square and I thought it was about time that I treated them to a review. I am not sure if my reputation precedes me, but I note a definite improvement in service, attitude and food quality the more I review. Or perhaps I had been unlucky or unkind? Nah! I'm sure I'll experience the normal Dutch service one more time before I leave. In any case, here is my review of Gauchos.
When we entered we asked for a non smoking table, which was no problem. The non smoking section comprises of about the front third of the restaurant. You can eat outside in the summer, with tables out on the main square (Grote Markt) which gives you an excellent view of the square.
The restaurant felt spacious, with adequate room between the tables so as not to annoy your neighbours. It had quite a modern look about it, all brushed metal, soft lighting and dark colours. From the wooden panelled ceiling, many small lights were suspended. The floor was covered with smart looking black speckled tiles. On the rough white plaster walls were several presumably Argentinean images of tango dancers and matadors. The red metal pillars dotted around added to the art nouveau image (well that's what I'd call it anyway).
The chairs are pretty special; heavy metal chairs which are a bit of a pain to drag across the floor, but which are quite comfortable once you do thanks to the red leather seating and backs. Most tables were set for 2 or 4. There were many small dark
wooden tables like this and some a bit larger. On each table was a candle with a heavy stand, covered completely round the sides with a clear case. A bottle of Patagonian wine on promotion was on each table - Letra de Tango Malbec Merlot Mino Noir 2006. Whatever that means. It was 17.5 Euros so I suppose it must be OK.
There was a salad bar right in the middle of the restaurant, where you could help yourself to the salad buffet on the menu. I noted 8 or 10 salads there such as green salad and red peppers but didn't investigate too much.
The grill is at the back of the restaurant and it's sides are completely open. This means that if you went to the toilets behind it, you would be able to see what was going on with the chefs. Brilliant to keep the staff on their toes. I noted a hygenic looking big grill with a few steaks sizzling on it.
The toilets themselves are worth noting as they were so plush. Shiny black tiles on the walls, matted ones on the floor and white fitting everywhere.
I noted a good mix of clientette there; couples, friends out dining, different age groups, a few slightly larger groups. People were still coming in after 9.30 to eat and I saw them look quite surprised when they were told no problem, we're still open. I can relate to that allright.
Interestingly, I am reliably informed by one of the locals that this used to be decked out completely differently; dark, dingy, atmospheric, that kind of thing. He also tells me it was much more welcoming then. Decide for yourself what style you would prefer.
THE MENU
The menu was in Dutch and English side by side, on a smart menu card, which was tall and thin. I liked this, it was a unique touch I thought.
Starters include fish soup, Caesar salad and Argentine pasties. There is also a salad buffet. Mains include spare ribs, prawns, grilled salmon, marinated chicken and a vegetarian pasta dish. The main focus of course is the streaks. Most are available in portions of 225, 300, 400, 500 or a whopping 1000 grammes. The choices are from Bife De Cuadril (rump steak), Bife De Chorizo (sirloin), Bife De Lomo (fillet) and Bife Ancho (Rib Eye). To go with these is a choice of sauces for 2 Euros each; bearunaise, pepper, garlic or mushroom truffle.
A range of side dishes include French fries, seasoned rice, baked potato, tagliatelle, spinach and corn on the cob. Desserts are crepe with ice cream, ice cream with whisky and nuts, chocolate cake, ice cream with marinated figs, fresh fruit fondue and three cheeses with figs in port. There are also a few liqueur coffees on offer, and mint tea.
I think the meat is imported from Argentina but couldn't quite find confirmation of this.
Starters are around 10 Euros. Mains can vary from 15 Euros all the way up to 1kg of Bife De Chorizo, a massive 58 Euros! Expect to pay about 20 Euros for a reasonable steak.
THE MEAL
This isn't a complaint at all, but I noted the lack of complimentary bread with the meal. It's rather noticeable but perhaps this isn't part of the Argentinean experience, so fair enough.
The orange juice which I ordered before the meal was excellent; freshly squeezed with lots of bits in it for good measure, which I like a lot. This was a good start.
I ordered 225g of Bife De Lomo which according to the menu is "Fillet: the tenderest cut of all and a true delicacy". Well I can't really argue on the evidence of this meal. I ordered this medium rare, as I like it a bit cooked on the outside and still mooing in the middle. I have been assured years ago that you can't taste anything if it's well done, and I haven't tasted anything since to counter that claim. The steak was quite thick, about 2 inches or so and not so wide, about 10 cm or so. Cutting into it for the first time I could see that it was very lean indeed. It was very easy to cut with little resistance whilst still being firm to the touch. It was just as good to taste, too; succulent and full of flavour. I think it had also been marinated, which probably helped to tenderize and flavour it. I didn't encounter an iota of fat which was extremely impressive.
When the steak came I was asked if I wanted some
Pictures of Gauchos Grill Restaurant, Breda
View from outside, note the seating on the main square (Grote Markt) ready for the spring. As you can see there are restaurants to either side, too.
black pepper on it, which I did, and I think this also helped.You have to order side dishes otherwise the steak comes on its own, so I ordered a baked potato with sour cream (with butter was the other option) and a garlic sauce. The sauce came in a small pot with the steak, the potato wrapped in foil on another plate, with the sour cream in another little pot. There was also a little lettuce with the steak. The sauce was a great complement to the steak. Creamy and rich, when you dipped some meat in it it would stick thickly on to it. The potato was also very tasty; well cooked, creamy in texture once mashed up a little. The skin was good too! I mixed in the sour cream with the mashed up potato and it was excellent; lovely and creamy without being too rich, with some chopped chives to add to the taste.
We also had a small pot of Chimichurri presented to us. What is that I hear you ask? Well, let's let the website explain:
"Chimichurri is the traditional Argentine accompaniment of chopped parsley, coriander, garlic and oil, free on your table. _We've also adapted this classic recipe to create a range of salsas that works well with any of our main courses". _
I really like this stuff; it's spicy thanks to the garlic and adds some lovely moisture to any dish. I bet the separately orderable variants are just as nice.
My friend, Barcelona Boy,` ordered spare ribs, or "All-you-can-eat Gauchos spareribs, perfectly marinated, served with a barbecue and a garlic sauce". I don't eat this as it's full of pig, but I am informed that they were tasty. The garlic sauce was identical to mine, and the ribs were sweet and very sticky to the touch. The meat was tender and tasty. Barcelona Boy reckoned that with a side order one lot would be enough, but since he didn't (and was trying to get his moneys worth), he ordered a second lot, which was even bigger than the first, and which he struggled to finish. Had I been inclined to eat this kind of thing, it did look quite appetising I have to say.
When we were presented with the bill, this was accompanied by some wrapped aniseed tasting sweets, which I didn't mind at all.
I enclose a picture of the restaurant and dishes so that you can decide for yourself.
THE SERVICE
Pretty good I would say. Barcelona Boy was on the phone for a while yakking in the way only the Spanish can when we had the menus and they discretely scooted past and left us alone a few times, so they were ready to take our order at any time. If I'm nit picking they claimed they would ask if Barcelona Boy wanted more ribs when he'd nearly finished, and they failed to do this after the first lot although they did ask him after round two. I found the staff friendly and helpful when it came to explaining the menu. They also resolved a problem at the end, where our bill was messed up by the computer and consisted of the previous diners at our table too, with the minimum of fuss and very good humour.
The food took about 20 minutes to arrive, but they were fairly busy so I have no complaints there.
FUN WITH BABEL FISH
From their website and worth putting in for Rio Ferdinand and Keiron Dyer - sounds like their kind of place (don't worry if you don't know what I'm talking about, you really don't want to know anyway):
Gauchos spit-roaster restaurants have existed since 1976. _the first topic restaurant under the name gauchos, Argentinian spit-roaster restaurant had separately been opened at the flower market in Amsterdam. __The formula was considered and was carried out oprichter and owner Zeev Godik, who has been linked still to the company. __This first establishment was the start of an international and dynamic chain of topic restaurants, of which the concept always the same has remained: __a perfect steak for a pleasant price. Basis of it is tenderly Argentinian beef, healthily and tasteful. __The expansion of the gauchos started spit-roaster restaurants with extensions in Amsterdam, __later in several other cities. Gauchos have their own identity by its unmistakable Argentinian environment, translated in a contemporary setting. __The gauchos restaurants have established without exception on A1-locaties (near important uitgaans - or shopping centres) and sometimes also in monumental pawn. __The restaurants are as a result, for a general public well contactable. __Given the success of this formula space for further franchising is both existing and new locations in the Netherlands.__ The gauchos restaurant manage group in wide 20 restaurants in respectively the Netherlands and United Kingdom._
CONCLUSION
For a chain restaurant, I was very impressed by the quality of the food. The service was also good and the décor very appealing. The fact than the menu is in excellent English does no harm either. I have been here a couple of times before, but that was last summer, and I dined outside. I do remember being equally impressed with th food and service though. I think the price is reasonable given the quality you get, but it can be a bit steep if you're on a tight budget. I can heartily recommend this place to all carnivores in the area after their meat fix. I also must mention there is another Argentinean restaurant in town, which is also very good, and the meat is even better, but it's a little out from the main square. It is, however, decorated the way that Gauchos apparently used to be, so your choice might come down to preferred décor. I'll be covering that particular establishment at a later date.
exceptional by (42%):
very helpful by (58%):
