EN
ES
Info

Mauro Colagreco

Mauro Colagreco an Italian-Argentine chef who is ranked 3rd in the world according to the ranking World 50 Best Restaurants 2018, 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. 100% Grass-fed meat · Salads with 100% organic vegetables · Natural seasonal fruits · Cage-free eggs and much more ...

Special Editions

Burger with mushrooms

Bread, meat, mushrooms, roasted onion, tomato and cuartillo cheese.

Portobello vegetarian burger

Grilled Portobellos, tapenade of tomatoes, purple lettuce, halloumi cheese and turmeric bread.

Special potatoes

Potatoes, cream cheese, bacon and chiboulette.

Virgilio by CARNE

Purple corn bread, meat, chimichurri of panca chilli and organic honey, chulpi corn praline and artisanal cuartirolo cheese.

Carne Locations
Menú
Next Carne Lab
Lab
  • Breakfasts and snacks

    To the proposals of our traditional hamburgers, the stars of the house, salads and desserts, we incorporate for breakfast and snacks an Argentine classic: "el tostado" (the toasted sandwich), but as always in CARNE, it bears the signature of Mauro Colagreco. Mauro's idea was to launch, for some moments of the day, a traditional sandwich, prepared according to his conception of the kitchen. When you order it you will find few products that together make a delicious snack, because they are more than the sum of its ingredients. After a few months of development, Sebastián Pérez, our baker, found the sliced ​​bread, from the family of the "brioched", is the right one to fill with the best cooked ham from Las Dinas and the authentic quartirolo cheese, which Juan Grande provides us. "El tostado", that sandwich that occupied a place of privilege in the Argentine tast and that CARNE renders honor. It is one of those sandwiches that once tried calls for another, because it responds to the premises of our house. In CARNE we elaborate everything with the best products. It is simple and tasty. But, since the idea is to make a full breakfast, there are options to accompany the toasted sandwich. Natural buffalo milk yogurt, homemade granola, homemade toasted sliced bread with white cheese of Juan Grande, natural jams of Cuyen with seasonal fruits, organic multiflora honey from Las Quinas, juices prepared at the moment, teas of Inés Berton and more … Breakfasts to start and to continue the day with all the energy.

  • In summer... tomatoes!

    When the sun is beating down in that part of the world, the vegetable gardens which supply CARNE with what it needs get a tomato flavor. This means that summer is here. The pomme d´oro, pomodoro -golden apples- as the Italian call them, or pomme d'amour named by the French are a summary of Mauro history: an American origin, Italian roots and flavors and French glamor. In Argentina, different types of tomatoes which change its shape, size, flavor and even color grow. There are plain and marked segment tomatoes, just one color and different-color tomatoes....As in Mirazur, Mauro enjoys watch them grow, since the planting of the seed that is realized through many producers, as the INTI tomatoes in La Plata. The seeds receive proper care since they are the first step of this food chain. Once the plant is ready ant the tomatoes are crop, at CARNE you can enjoy them ready to be part of your burger, you can find them fresh, in ketchup, in cans or in some salads. They are the vegetable garden flavors. The tomatoes we use are carefully grown in a natural way, no agrochemicals. Inti is the first field in the vegetable and cattle raising production, certifying their status since 1996, with great experience and career in this service. It has field and greenhouse production in a 17-hectares area without a former conventional production and it is free of any chemical residues. What is its task? To achieve a quality organic vegetable sustainable production with original taste. And its goals are to protect the biodiversity and the health of workers and consumers. This is achieved through teamwork and efficiency, by innovation, by spreading the word of the organic production benefits and by trying to take its products to more families. This is one of the reasons we want to work with CARNE. We like the idea of providing people with organic products grown in La Plata. This is also a result obtained by working with Mauro Colagreco: despite distance, he contemplates his city and so we do. We want to give to La Plata a regional value. At CARNE, most products, such as bread, vegetables and meat, are produced here. We find this idea quite interesting. Therefore, we took the decision to plant a great variety of tomatoes of different colors such as indigo, pink, yellow and tomatoes of different shapes such as round and cherries. There are many kind of tomatoes. The seeds and the production method of our tomatoes is 100% organic. Our organic farming preserves biodiversity. We alternate the farming, we manage pests without using agrochemicals. With no synthetic pesticides. Tomatoes, as in CARNE, are a big family, there are plenty of varieties and we want you to know and adopt them. You can find them in our salads.

  • CARNE The Geographical Indication of the Lamb from the Center of the Mesopotamia.

    Special Edition: Lamb Burger While we were opening CARNE, we decided to follow a clear line, a line based on the ideas of Mauro Colagreco: -Cookery can only be positive or negative, not both. -Products are linked to the producers. -Cookery can always be improved, this is the result of hard working. Therefore, besides the classic burger, we add a special one per season, a burger which has something important to share. This time we add the lamb burger containing "The Geographical Indication of the Lamb from the Center of the Mesopotamia." The meat comes from the Mesopotamian, which has about 1.300.000 sheep such as Corriedale sheep, Romney sheep and Ideal sheep. The quality of these lambs is known for being natural and being bred in the country,however, as soon as they are placed in the aisle, they are mixed with different-quality lambs from different areas without any kind of brand. For this reason, the Protected Geographical Indication intends to distinguish the lamb from this area taking into account the productive systems.Throughout the year, the lambs live freely in natural pasture from Mesopotamia. In this area, in contrast to other regions, they coexist with sheep. They have been doing so for a while (in this region, sheep has been bred for more than 100 years without impoverishing the environment.) To achieve this, "the shepherds" have worked along with different-skills INTA equipments. Quality hallmarks experts, quality beef experts, environment experts and locally, they have worked with the Agencia de Extensión Rural equipments from Feliciano and Curuzu Cuatia. The result of the work done by both experts and stockbreeders (shepherds) was to achieve a top-quality product which is not subjective because it was evaluated by sensory panels. The knowledge of the shepherds, as it is described by INTA, is supported by a region containing all the essential attributes to achieve a GI (Geographical Indication) where history, territory and a productive system which sums up the quality of the meat are combined. The Mesopotamian Lamb burgers were born when we chose this project at CARNE, and this is due to the collaboration and commitment provided by the Correntinos shepherds, the Ministry of Production; the National University of the Northwest and the INTA from Curuzu Cuatia. How? The samples were made in the Chair of "Meat Product Technology" FCV (Faculty of Veterinary Sciences of the National University of the Northwest). These samples were made with lamb meat coming from Curuzu Cuatia. The burgers are made by hand using the hindquarters, the front legs and the back of the lamb. This "special burger" was presented by Mauro Colagreco along with all the people who took part in the project at the festival named Masticar. Nowadays "the special lamb burger" can be tasted at the CARNE local branches. We hope that many Argentinian cooks and guests try this great national product, because that is one of our goals: to support projects and watch them grow in an Argentina that can achieve its best. At CARNE, we propose "Tintillo", a type of wine from Santa Julia winery, to go with the special lamb burger. This particular red wine is produced by the enologist Rubén Ruffo. It is made with 50% Malbec and 50% Bonarda coming from Valle de Uco and Santa Rosa, province of Mendoza. It was intended to be drunk cold. "According to Rubén, the particular characteristic of this wine is the production method in which a carbonic maceration is done before the bunches of grapes fermentation takes place, this transfers a singular freshness and intense fruity aromas, a great combination to enjoy cold." At the minute you give it a try, you will find out that Tintillo is a young, lively and very fruity wine. It is one of those wines that invite you to drink, and at the moment you take a glass, a second one is a must, that is why, this wine makes such a great team with the lamb burger, an interesting duet.

  • CARNE is produced with special products from Patagonia

    The distinctive touch to make the summer dessert is provided by the elder nectar which is made by Mariana "la china" Muller, chef and owner of Cassis restaurant in Bariloche. We want to share with you what Mariana "China" Muller, chef of the renewed Cassis restaurant, and all her family in Bariloche are producing. Little by little, China, as everything she makes, could position her line of vinegars, dressing and nectar, such as the elder nectar, on the market. One of the flavor of our summer dessert is the elder nectar. Her project was the result of a disaster, the type of disaster which makes people do their best. Mariana "China" Muller and her family rediscovered the inherited acid flavor and built a premium vinegar cellar due to the eruption of the Chilean Caulle Puyehue volcano and the consequences that its ashes brought to the region. The volcano eruption ashes brought isolation, lack of tourism and moths without restaurant working to the Patagonia. This situation led the Muller, living in there, to wonder what to do about it. The Cassis restaurant almost had no guests. It was at this moment, when the acid flavor inherited from their Central European families and the fruits of the region did the rest of the work, this is how Müller & Wolf, premium vinegar cellar, was born. Mariana said: "it was not a magical solution. This solution comes from that elder juice made by my grandmother, also I used to make the same juice at my first restaurant in Esquel." At that time, I used to make syrup with elder flowers to mix with sparkling wine. The problem was that as it is a natural product, it ferments, and, nowadays, this is the vinegar made for CARNE. After extensive research, Mariana mixed syrup with vinegar; fortunately, she forgot about this mixture and after a whole year, she opened the bottle. It was a miracle! She found a delicious aged elder flowers dressing which was kept in barrels. This is the way in which this entrepreneurship started -as many things take place in gastronomy and in real life. It started to grow strong due to the volcano eruption and finally the fruits, patience, perseverance, and hope did the rest. Müller & Wolf vinegars was consolidated, it fit with the inherited flavors pieces adding Patagonian fruits and knowledge which is increasing as days go by. Since that moment, "China" began to make vinegars and dressings based on old recipes and on recipes which were made as vinegars got ready. This is the story of how the first line of premium vinegar production made of fruits such as cassis, elder flowers, calafate, redcurrant, raspberry and herbs as cedron started. "We want to create a secret ingredient to give an original flavor to the dishes, and we think that we have achieved it," the couple said. "According to Mariana, vinegar is one of the oldest ingredients of humanity. It was known as a condiment and as a preservation method, whether it was used on its own or diluted with water. Its name comes from the Latin and it means wine (vinum) acid (acer). The Romans were the ones who noticed that when wine makes contact with air, it turns into another liquid. This change took place because as vinegar has alcohol which comes from the transformation of the sugar of the fruits due to the action of certain yeast. People of the Mediterranean knew that the alcohol that was not drunk, it turned into acid. And that is what we did. We traveled in time, we looked for the acidity that we could find in these fruits and we started to create something new in the middle of the crisis." This project is based on the vinegar production. The first part of this is the alcoholic fermentation, the second one is a long aging phase which is carried out under natural conditions of the Patagonian winter, likely under snow -as Scottish whiskey- or extreme temperature of the region. Theses physical-chemical changes provide, as in the case of the wines, special characteristics that can be appreciated in the color, in the smell and in the taste, in every single wine theses characteristics will be different and as time goes by, they will have the signature of the place. When it comes to red fruit vinegar, the aging process under extremely low temperatures will make vinegars with special colors, smells and flavors and as time goes by, they will have the signature of the place. They are a real product -no artificial coloring or flavoring- made of high-quality Patagonian fruit. Mariana Müller and Ernesto Wolf recommend them as condiment, in any kind of salads, even to dress cooked vegetables, meat, fish, fruit and also to go with a cheese platter. An interesting piece of data of these products is that they can be heated while the main dishes are being cooked to provide them with aromas and flavors. The amount of vinegar can be adjusted according to the palate and to the dishes. Mariana recommends not to follow the traditional custom of pouring 1 spoonful of vinegar after pouring 3 spoonful of oil, because, according to her, in many cases the vinegar is so good that it only requires a touch of neutral oil. Also, it is important to learn how to taste it and use it in different dishes such as sauces and desserts. Any original idea? Mariana and Ernesto started to add it in cocktail recipes and desserts, as in CARNE's dessert .The Patagonian fruits after going through some transformations that reach our table, let us continue finding out what Argentina has to offer.

  • 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.