Aires, the bastion of Argentine gastronomy presents new dishes

In just over a year of existence, Aires has gained the status of ambassador of Argentine gastronomy in Portugal and a reference restaurant in Greater Lisbon.

Located in an old and emblematic “Villa“, in Monte Estoril, Aires has established itself through the quality of the finest cuts of meat in Argentina, prepared in the Josper oven; for the different contemporary interpretations of the country’s traditional flavors; for the surprising wine list, exclusively composed of Argentine references; for the quality of the service and the sophisticated environment. Now, the offer is reinforced with new dishes that promise to make the gastronomic experience even more enriching.

With the signature of young chef Marianela Ramadan, Aires presents new dishes that reinforce the project’s gastronomic identity. Among the main ones, the following stand out:

“Argentine Wagyu in a Josper Oven” – In Argentina, the production of Wagyu meat, a cattle breed originating from Japan, dates back to 1998. The year in which a veterinarian from the country agreed to acquire genetic material from Wagyu Sekai, from the Japanese producer Ken Koroutsawatsu, and subsequently introduced the first embryos and frozen semen.

Today, Wagyu animals are raised freely and according to agroecological standards in natural reserves and free from agrochemicals. Wagyu beef stands out for its marbling of intramuscular fat, resulting in succulent, tender and extremely tasty meat, considered by many to be the best in the world. At Aires, the Wagyu cuts from Argentina are cooked in the Josper oven/grill, which gives the meat a unique caramelization and impeccable preservation of its flavor, texture and juices.

“Cordero Trufado” – A dish that pays homage to one of the icons of Argentine gastronomy: Roasted Patagonian Lamb. At Aires, the chops also benefit from the charcoal from the Josper oven/grill, which maintains the juiciness and flavor of the meat. A proposal that is finished with purple sweet potato gnocchi, toasted hazelnuts and a foamy sauce with truffle butter and caramelized carrot oil.

“Matambre Tiernizado a Los 3 Quesos” – Between the skin and the rib of the ox, there is a thin, long piece of meat called matambre. A cut widely used in South America and which, in Aires, is covered in tomato sauce, provolone cheese, parmesan and cream cheese, finished with pistachio pesto.

“Quinoa and Creamy Cheese Fried Empanada” – Empanadas are, without a doubt, one of the greatest gastronomic symbols of Argentina. An ancestral dish, with variations that reflect the cultural richness and ingredients that abound in different regions. In addition to the fillings and types of dough, they can be finished, according to the tradition of each province, in a wood-fired oven, but also fried in lard or oil. In Aires, this dish is a new interpretation of this great Argentine classic, with a creamy quinoa and cheese filling.

“Gran Ensalada Andina” – Meats are not exclusive to Andean cuisine, and Quinoa is just one example. A native plant that has been used for millennia and which, in Aires, is the base of this dish. A warm quinoa salad with red onion, candied tomato, avocado, roasted peanuts and lemon drops.

In addition to these main dishes, the side dishes also have a new option:

“Revuelto Buenos Aires” – Creamy scrambled eggs with crispy pancetta, peas and straw potatoes.

And, to finish the meal, a new dessert proposal:

“Deconstructed Maicenita” – Lemon mousse on top of the typical Argentine maicenite dough, with a thin layer of dulce de leche.

With these new additions to the menu, Aires reaffirms its commitment to offering a memorable gastronomic experience, bringing the best of Argentine culture and passion to Portugal.

With a unique and sophisticated atmosphere, Aires recreates the essence of the famous Buenos Aires cafés of the 1920s, transporting customers to a time of charm and elegance. The Tango music, in a contemporary version, the quality of the materials used in the design of the space and the careful but relaxed service make Aires a reference gastronomic destination, with a menu that goes beyond the traditional Asado.

In addition to the classic cuts of meat from Argentine animals exclusively fed on pastures, such as “Ojo de Bife Selección Especial”, “Bife de Chorizo ​​​​Premium” and “Entraña”, there are creative proposals that elevate the gastronomic experience, such as the “Double-Cooked Patagonian Ribs in Malbec”. One of Aires Estoril’s signature dishes, first braised, then softened for a period of six hours in Malbec, and finished in the Josper oven.

Also worth mentioning is the exclusive Aires winery, which features a careful selection of wines from the main wine regions of Argentina, including Mendoza, Patagonia and Salta. Furthermore, the tradition of mate is present in the restaurant’s offerings, whether in its classic form or reinterpreted in signature cocktails.

Aires is open from Wednesday to Sunday for dinner and, on weekends, also for lunch.

About Aires

Aires is more than a restaurant; it is a celebration of Argentine culture and passion. With a dedicated team and a welcoming atmosphere, Aires is an invitation to experience the authenticity and sophistication of Argentina in the heart of Monte Estoril.

For more information or to make reservations, please visit our website [www.airesrestaurant.com] or contact us by phone at 934 453 242.

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