After taking over at the end of 2024, the new owners have revitalized the space and launched a revamped menu. Argentine grill Cruz Pampa is celebrating its first anniversary since beginning its new chapter at the end of 2024. Since then, the current owners have revitalized the space and presented a renewed gastronomic offering, where meat and charcoal grilling take centre stage.
Today, the restaurant is owned by Hernan Sale and Sebastián Pelella, two Argentinians based in Valencia who had been following the trail of the legendary Cruz Pampa for some time. Along the way, the opportunity arose to acquire the establishment, located at C/ Conde de Altea (29) , which for years had been the city’s temple of grilling. “We decided to continue along the same lines out of respect for its history and the product, which we are passionate about,” says Sale, who had previously worked in the hospitality sector in Argentina. Because when there were hardly any Argentine steakhouses in Valencia, they recall, ‘Cruz Pampa’ was the one that set the standard. Now, on their anniversary, they are celebrating with the launch of a revamped menu that includes high-quality European and Argentine cuts, as well as appetizers and side dishes prepared in a clay oven.
The New Menu
There are three essential ingredients at Cruz Pampa: meat, wood, and fire. Combined, they form a new menu that aims to stand out from the current offerings. It incorporates dishes like creamed potatoes, which replace the classic “patatas a lo pobre” (potatoes with onions and peppers), offering a softer and creamier texture. Creamed leek carbonara is also added as a side dish for the meat. The breaded sirloin steak is another new addition to the menu, reinforcing the Argentine influence. The sweet contrast comes from the caramelized toffee sweet potato, slowly baked in the oven and covered with crunchy caramel.
These new additions complement the different cuts of meat that Cruz Pampa cooks daily. Among their most popular dishes:
To start, the traditional sweetbreads, a type of offal in Argentina. Crispy on the outside and tender on the inside, served with lemon. And the empanadas criollas, filled with hand-cut beef, fried, and baked in a clay oven. For the main course, the Cruz Pampa ribs, their renowned Argentine Black Angus, slow-cooked for 16 hours, resulting in meat that melts in your mouth. Or the ribeye, known locally as ojo de bife, a flavorful and juicy cut with marbling.
To finish, the dulce de leche pancake, one of their star desserts. A classic Argentinian crepe filled with dulce de leche, topped with a caramelized crust, and served with a scoop of vanilla ice cream.“Although we are an Argentinian steakhouse, we also strive to incorporate Spanish influences. It’s a nod to our home,” Hernan points out. That’s why it’s not unusual to find dishes like Iberian pork secreto or ribeye croquettes on the menu.
Regarding the meat, they offer European cuts as well as those imported from Argentina. The difference between the two, they explain, is: “Argentinian beef differs from Spanish beef, for example, in the breed of cattle. In Spain, the cattle are older, the cuts are larger, and they are cooked less. In contrast, in Argentina, the beef is younger, more tender, and the cuts are smaller.” At Cruz Pampa, they primarily work with fresh beef, which they order up to twice a week. They allow customers to choose their preferred cut, which they weigh, and specify how they want it cooked. This way, they involve the customer from the very beginning of the process. “For each cut of meat, we have a recommended doneness (rare, medium, or well-done), and it’s something we like to explain so that the flavor is fully present,” Sale clarifies.
The front-of-house team also advises on wine pairings. They offer renowned Argentine wines such as those from Bodega Catena Zapata, as well as other varieties like Malbec, Cabernet Franc—less well-known here, but capable of offering a completely new experience—and Bonarda. The wine list is rounded out with Spanish wines from the Ribera del Duero and Rioja designations of origin. Select wineries that add quality and authenticity to the experience, such as the 100% Garnacha wine, which pairs best with the meats and of which only a few bottles are produced each year.
Open Grill
What truly sets Cruz Pampa apart is its open, glass-enclosed grill, allowing diners to enjoy the spectacle of the embers in action without the smoky aroma clinging to their clothes. In fact, many get up to film through the glass. The meat, meanwhile, arrives directly from the cold storage room at the entrance, showcasing the cuts available that day. The kitchen is complemented by a clay oven used to prepare the embers and some of the menu items. Orange and olive wood are also stored in the dining room, next to the tables, so customers can see where it all begins. The whole ensemble creates a unique space, with soft lighting that highlights the orange glow of the flames.At Cruz Pampa, they aim to be the classic grill, but like nothing you’ve ever seen before. A place where high-quality ingredients, embers, and elegance converge. In short, a sensory experience to enjoy without leaving the heart of the city.
Report by ’24/7 Valencia’ team
Article copyright 24/7 Valencia
CRUZ PAMPA
C/ Conde Altea, 29,
L’Eixample, 46005
València
Tel: 664 68 95 98
@cruzpampa_asador
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