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Live witness of more than a hundred years of the history of Buenos Aires
Today at the forefront of Tango
With its show it goes through a whole era in a luxurious and distinguished way
And it writes the first page of the next history…

Every night 21 artists on stage invite you to share a unique night.

Brief History of Tango


After being born in the suburbs of Buenos Aires, the tango started taking shape.

The dance was an essential element to spread the genre, a dance with a cheerful and vivacious rhythm, and with a sad and emotional one as well.

The lyrics also became important, with every singer providing them with their personal mark. Among the most outstanding ones, Carlos Gardel, “El Zorzal Criollo” (“The Creole Thrush”) shone there, an unquestionable promoter of tango, who used to attend this historical “Café de los Angelitos” since its foundation in 1890.

The tango reaches its peak of popularity in the 40s, the era of poetry and of the large orchestras. The radio and the cinema significantly contributed to take it to a period of splendour up to the early 50s.

Between the 60s and the 70s, the popular preferences were oriented to other genres; however, the tango had a moment of special creativity in its modern variants, particularly with Astor Piazzolla. In the 80s, with the Argentine Tango Company, the genre was a sensation in Paris and in Broadway.

Today “this sad feeling that is danced” has aroused the interest of the youngest generations and some composers have surged who cultivate the Electronic Tango which is already heard worldwide. In this show we give expression to the different stages the Tango goes through.

Thus, this Coffee House attended by great personalities for more than a century, is proud today to reopen its doors to receive new visitors who will take delight in our dance and our music in a unique, incomparable show.

Dinner

In the most elegant place of the city of Buenos Aires, with its delicious gourmand gastronomy, we invite you to share a unique night.

STANDARD MENU

Starters:

  • Pink salmon Gravlax on couscous hydrated in citrus fruits with tomato, olives and tapenale sauce.
  • Stuffed eggplant with caramelized purple onions and gratinated with goat cheese.
  • Duet of empanadas: knife-cut chopped meat and creamy ground corn.

Main courses:

  • Angus steak (Bife de Chorizo) with sautéed potatoes, vegetables and fines herbes.
  • Grilled chicken breast with sautéed potatoes, vegetables and fines herbes.
  • Pollock fish in cream of wine, fumet and fines herbes with gratinated pumpkin.
  • Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives.

Desserts:

  • Chocolate mousse with Cointreau, strawberry and chocolate coulis, dryfruits praline and icecream.
  • Homemade caramel flan with dulce de leche and whipped cream.
  • Banana Split crepes (banana, chocolate and dulce de leche) red fruits sauce and icecream.

Included Beverages:

  • La Rural winery:
    • San Felipe red wine
    • San Felipe red wine
  • Mineral water
  • Soft drinks
  • Beer

EXECUTIVE MENU

Starters:

  • Pink salmon Gravlax on couscous hydrated in citrus fruits with tomato, olives and tapenale sauce.
  • Stuffed eggplant with caramelized purple onions and gratinated with goat cheese.
  • Duet of empanadas: knife-cut chopped meat and creamy ground corn.
  • Smoked deer, brie cheese with tomato jam and leafy greens mesclun.
  • Angus gizzards with champagne.

Main courses:

  • Angus steak (Bife de Chorizo) with sautéed potatoes, vegetables and fines herbes.
  • Grilled chicken breast with sautéed potatoes, vegetables and fines herbes.
  • Pollock fish in cream of wine, fumet and fines herbes with gratinated pumpkin.
  • Pink salmon with sautéed vegetables and ginger and cherry tomato confit.
  • Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives.

Desserts:

  • Chocolate mousse with Cointreau, strawberry and chocolate coulis, dryfruits praline and icecream.
  • Homemade caramel flan with dulce de leche and whipped cream.
  • Banana Split crepes (banana, chocolate and dulce de leche) red fruits sauce and icecream.
  • Camembert cheese sided by figs in syrup, orange and carrot marmalade with chestnuts, toasted almonds and cane honey.

Included Beverages:

  • La Rural winery:
    • Trumpeter red wine
    • Trumpeter white wine
    • Cup of Chandon sparkling wine
  • Mineral water
  • Soft drinks
  • Beer

VIP MENU

Starters:

  • Pink salmon Gravlax on couscous hydrated in citrus fruits with tomato, olives and tapenale sauce.
  • Stuffed eggplant with caramelized purple onions and gratinated with goat cheese.
  • Duet of empanadas: knife-cut chopped meat and creamy ground corn.
  • Smoked deer, brie cheese with tomato jam and leafy greens mesclun.
  • Angus gizzards with champagne.

Main courses:

  • Angus steak (Bife de Chorizo) with sautéed potatoes, vegetables and fines herbes.
  • Grilled chicken breast with sautéed potatoes, vegetables and fines herbes.
  • Pollock fish in cream of wine, fumet and fines herbes with gratinated pumpkin.
  • Pink salmon with sautéed vegetables and ginger and cherry tomato confit.
  • Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives.

Desserts:

  • Chocolate mousse with Cointreau, strawberry and chocolate coulis, dryfruits praline and icecream.
  • Homemade caramel flan with dulce de leche and whipped cream.
  • Banana Split crepes (banana, chocolate and dulce de leche) red fruits sauce and icecream.
  • Camembert cheese sided by figs in syrup, orange and carrot marmalade with chestnuts, toasted almonds and cane honey.

Included Beverages:

  • La Rural winery:
    • Rutini red wine
    • Rutini white wine
    • Cup of Baron B sparkling wine
  • Mineral water
  • Soft drinks
  • Beer