Chimichurris

This restaurant comes from two former Borough Market buddies: Frederic Fugazza previously ran street-food stall Porteña, while Nicolas Modad used to be head chef at Brindisa. A traditional Argentinian parrilla, the focus here is on charcoal-grilled meat – glorious steaks, Ibérico pork and juicy chorizo sausages – with grilled vegetables, house-made pastas and fish dishes, such as the signature grilled octopus with polenta, in support.

We kicked off with classic empanadas generously stuffed with spicy beef, alongside gooey grilled provoleta cheese. Meaty mains included a silky sirloin with chimichurri sauce and crisp fries, followed by indulgent dulce de leche crêpes to finish. The short drinks list sticks to native beers – Quilmes or Buenos Ayres – while wines are from Argentina and Uruguay (the Reto Malbec makes a fine match with steak). Although the menu occasionally gets lost in translation here, cooking feels authentic and it’s great value. 

Chimichurris is a traditional Argentine parrilla on Southwark Bridge Road, a short walk from Borough Market. The restaurant is built around live-fire grilling and the kind of generous, sharing-friendly dishes you'd find at an Argentine family table.

It's co-owned by chef Nicolas Modad, who trained in Barcelona and spent five years as head chef at Brindisa, and brings his grilling experience to the kitchen here. His business partner, Federico Fugazza, founded Porteña, the Argentine street food stall at Borough Market, where the two met.

The menu opens with Argentine classics. Empanadas, chimi fries with provolone and the namesake chimichurri sauce are good for the table, as is the provoleta, grilled provolone with olive oil and oregano. More adventurous starters include mollejas (sweetbreads with chimi lemon sauce) and the matrimonio of chorizo and black pudding.

The grill is the main event. Argentine sirloin and rib-eye steaks arrive with a choice of sides, alongside lamb cutlets, short ribs, Iberico secreto and grilled octopus. Groups can share the Parrillada 'El Clasico', a platter of chorizo, black pudding, sirloin, rib-eye and provoleta.

Not a steak fan? There's milanesa, the beloved Argentine beef escalope, which comes classic or topped Napolitana-style, as well as grilled cod, vegetables and homemade ravioli. Be sure to save room for dessert. Dulce de leche features heavily, in pancakes, almond pudding and the alfajor helado, an iced cookie sandwich covered in chocolate. Coffee and tea are served too.

Chimichurris suits date nights, relaxed group dinners and anyone craving a proper steak with a South American accent.