Mauro Colagreco

Mauro Colagreco an Italian-Argentine chef who is ranked 4th in the world according to the ranking World 50 Best Restaurants 2017, open Carne. After following careful research and a life’s work experimenting with fresh ingredients and haute cuisine techniques, the chef-owner of Mirazur (2 Michelin stars) and Grand Coeur in France, has perfected the ideal burger made from premium quality ingredients.

Special Editions

Mushroom burger

Grilled mushrooms burger, roasted red onion, arugula, dambo cheese, focaccia bread and rosemary mayonnaise.

Lamb burger

Mesopotamia Lamb burger with cured onions, mustard brown bread, green leaves and yoghurt dressing

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  • Nonthue Beer: Winter Edition

    Negro and Nico, creators of Nonthue, our chosen beer, share: “They tasted our beer; they liked it and contacted us. We feel honored that Mauro Colagreco has discovered our work. We are a low profile brewery and it was like a pat on the back, for the effort we have put in, and because we have made it with the certainty that we were on the right track. We concentrated on the product and that is what Mauro liked about us. We don’t even have a Facebook page, the best advertising for our beer is that – just like CARNE – it is artisanal, produced with passion and dedication”. “We are brewing a special and unique beer for CARNE, aligned with one of their main focuses: seasonal food,” say the two protagonists of this story. “That is why, for these colder days, we have developed a variety of beer that takes into account the dish it accompanies (a CARNE hamburger) and the season (winter). And that is how Amber Ale was born, which, as its name indicates, has an amber color. It has a sweet, fruity aroma, a little presence of the citric hop, hidden behind the flavor contributed by the caramel malts. Even so, it is smooth, with a slight hint of honey. Brewed from water of low hardness (no chlorine added), malt, hop, yeast, and barley.” What is the difference between seasonal summer ales and winter beers? Negro and Nico explain: “summer ales have a light body and are highly naturally carbonated. They are conserved at very low temperatures so that freshness is felt. Winter beers, instead, have a heavier body, a nice sweetness of caramel malts, presence of honey and a touch of alcohol, giving the feeling of warmth and company”. “We started off in 2002 —they say—, as most people who are passionate about this drink, brewing beer only for ourselves.” Even though the brewery has grown, it maintains the spirit with which it was born. Negro and Nico rate the process of growth as slow but constant, seeking – above all – for the quality of the product: “What stands out in our beer is that we are very responsible for the final product as well as for its production. We are behind each detail in each of the stages: hygiene is essential, as is the time that is needed to do things well. We are perseverant. Anyone can make beer. It is a simple process. However, the way you brew it makes the difference. From the very start we set the goal of making the beer with responsibility, with awareness and perseverance. We bet on continuity over time. With Nonthue, we are very careful about the procedures. We are aware that we are young and our brewery small; we grow little by little but at a steady pace”. Proud of their achievement, they add: “We brew handcrafted beer responsibly, and in a very conscientious way. We are constantly overseeing the product. We focus on quality, our guarantee of continuity, the traceability of our product. We are creative with the processes, we like to be inventive, we adjust our machines so that they can be maximized.” Nonthue beer uses malt from Tres Arroyos malt factory. The one used for the CARNE beer is the Pilsen type. The hop chosen is a citrus variety and comes from El Bolsón, the only region in Argentina where it is produced. The yeast is neutral, flavorless, natural, and free of chemicals, preservatives or coloring agents and the barley has better retention in the mouth, which makes the foam creamier. The brewery is located in the Berisso Industrial Park, on the premises of the old Swift meat storage house, on the Berisso shore of the Port of La Plata.

  • An important ingredient of CARNE burgers is their bacon. We choose Cabaña Las Dinas, a producer who from the beginning sought traceability in the pigs they use and, despite the difficulties the domestic market poses, always used growth hormone-free animals.

    It was not an easy choice. However, our palate has a memory and when a decision had to be made, Mauro Colagreco remembered his own childhood at his grandparents' house in Tandil. There, the Panighettis already owned a cabin and the best pig farm in the area, more than 31 hectares even over 30 years ago. Visiting newborn animals was one of the highlights of those childhood vacation days, as well as enjoying the sandwiches made with the cold cuts they bought, or waiting for Carlos, one of the Panighetti children, to arrive with the special homemade pork roulade order and a sign reading: “For the Colagreco's”. The same sign was also attached to the box sent from Tandil to La Plata containing bondiola and other items Mauro's father ordered and which the children received almost as a ritual: it was strictly administered by Mr. Colagreco. Carlos tells us that the bacon, as well as the rest of the cold cuts and salted meats they produce, come from knowledge and love. This hard work and knowledge was handed down from parents to children. The same knowledge contributed to the rebirth of Cabaña Las Dinas after the 90s when they had to close the company and turn the premises into a resort. They remember that during production season, pig farming was a very meticulous process: double and triple breedings were performed in order to obtain animals that yielded high quality meat for consumption and the manufacturing industry. As of 1983 they started vertically integrated production, producing cold cuts and selling fresh pork meat. Nevertheless, in 1992, due to the country’s continuing difficulties pig farming was discontinued. The farm closed its doors, but the will to remain in business remained. The Panighettis didn´t give up, developing at Cabaña Las Dinas a manufacturing operation seeking a wider penetration in the local and Buenos Aires markets, still prioritizing quality and natural processes. As a result of import substitution, sustained sales and an optimistic outlook, they saw an opportunity for a step up in scale in quantity of kilos produced and therefore built a model plant. Their commitment towards the environment made them winners of a One-Time Monetary Award by the government’s Clean Production program, which was invested in the rational and sustainable use of natural resources and energy.

  • United we stand: Co-op ALDEA is committed to growing our oyster mushrooms

    Nature offers so many delicious ingredients, some of which have been overlooked until recently. At CARNE we look for them, research them and gradually incorporate them to our menu. You may have tasted some of them in our vegetarian options: the so-called edible fungi which, as the saying goes, "grow wild and abundantly”. They are now available for your table through micro-entrepreneurs whose special projects do extensive research in order to ensure quality in terms of flavor as well as nutritional properties. In fact, producing these mushrooms is not that simple. A group of entrepreneurs joined forces and created a co-op to bring oyster mushrooms to every Argentine table. “The chosen kind —says Bernardo Tirelli, from co-op ALDEA—, was pleourotus. We base our work on social economics and cooperativism.” ALDEA co-op was created to jointly face all the challenges of cultivating edible fungi. “Today,” says an excited Bernardo, “we are more than ten producers from different towns in the north of the province of Buenos Aires who joined forces in the most complex stages of the production process. Our producers are located in several locations: Luján, Marcos Paz, Pilar, General Rodríguez, Mercedes, Moreno, Exaltación de la Cruz and Avellaneda. That's how we produce our Tekoa mushrooms.” What are their characteristics? They are low-calorie and have an exquisite flavor. If we consider the scientific aspects, we find they are called "lignocellulosic fungi" because they feed off of wood and several agro-industrial wastes. During their growth cycle they undergo two stages with different environmental requirements. First the incubation or growth stage and then, the fruiting stage. Over the past years, in different areas of the country, better cultivation techniques have been researched to allow for suitable yields for mushroom marketing around the world. “For production - a co-op representative explains – we can use two systems: extensive production, on logs, outdoors, following each season’s weather conditions, where we use soft woods there fungi are "planted"(inoculated). Logs spend the summer in the incubation stage and fruit only in the fall. The other system is based on one fungi characteristic that allows them to feed off of any industrial waste, such as the cereal straw that is left on the field after threshing or other agroindustrial waste such as sunflower or peanut shells and fruit marc. Therefore, this waste, that serves as a substrate, is sterilized or pasteurized in order to remove any competing invasive organisms, and then said substrates are "sowed" and put into bags. Fifteen days later the bags are ready to fruit and covered with fungi. When the substrate is depleted and this material is reused as food for raising earthworms, nothing is lost, everything is transformed." But the pleurotus are a big family. At CARNE we use the Hungarian ostreatus fungi, also known as oyster mushrooms, which are cultivated on a dry straw substrate. Tekoa mushrooms are agro-ecological since no pesticides are used. In Olivera, in the province of Buenos Aires, the co-op has a lab where seeds are sterilized and are later inoculated with the fungus. And at Mercedes, also in the province of Buenos Aires, they are harvested to produce the substrate (wheat straw), pasteurized and bagged in 25 to 30 cm diameter bags. Since mushrooms need air to grow, bags are pierced for the mycelium to breathe and the fruit to grow on the outside. Finally, bags rest in the incubation chamber area between 15 and 20 days at a temperature between 25° and 30° C, depending on the variety used. In general, we use electric heaters and air conditioning. Once mushrooms are harvested, they are packed for delivery to different areas of the country. For those who are tempted by this ingredient, co-op members are very generous with their knowledge and offer intensive workshops on edible fungi growing. All you have to do is come to CARNE and taste our oyster mushrooms: now you know what's inside our delicious bread.