Meat restaurant located in Ronda where chef Martín Abramzon creates an experience starred by the fire and the classic Argentinian barbecue. Kütral’s philosophy revolves around exceptional raw materials, such as national Wagyu, Argentine veal or Black Angus, and the elegance of minimalist processes that allow ingredients to be appreciated in their purest state.
The restaurant, designed by Ferromagno, creates a striking synergy with the culinary concept of the chef using fire as a cohesive axis.
This common starting point creates a powerful environment through primary forms with industrial tones, raw textures, and a polished furniture design line with the grill as the epicenter of the restaurant.
