Do I need a reservation at Gaucho?
Walk-ins are always welcome, but evenings fill up fast — especially during high season in Kuta, Lombok, when surfers and travelers come looking for a proper steak after a day at the beach. The easiest way to secure a table is a quick WhatsApp message: tell us your name, how many people, and what time, and we'll confirm in minutes. For larger groups or special occasions, we recommend booking a day in advance so we can prepare the table — and the fire — for you.
What is a parrilla argentina?
A parrilla argentina is the traditional Argentinian grill — and much more than a piece of equipment. It's an open grill fired with real wood or charcoal embers, where the meat cooks slowly over radiant heat instead of direct flame. The asador controls everything by managing the fire: how much wood, how close the embers, how long each cut rests. The result is meat with a deep smoky flavor and a perfect crust that gas grills simply cannot replicate. At Gaucho, our parrilla burns real wood every night, exactly as it's done in Argentina and Uruguay.
Is it Argentinian or Uruguayan cuisine?
Both traditions share the same roots. Argentina and Uruguay sit on opposite banks of the Río de la Plata, and their cuisines grew together: the parrilla argentina and the parrilla uruguaya share the same wood fire, the same love of beef, the same chimichurri, choripán, milanesas and dulce de leche. Our menu honors that shared heritage — European influences blended with South American fire — so whether you call it Argentinian or Uruguayan, it tastes like home on either side of the river.
What makes Gaucho different from other restaurants in Kuta, Lombok?
We're the island's authentic parrilla argentina — an Argentinian woodfire steakhouse run with the standards of Buenos Aires. Everything is grilled over real wood embers, never gas, and our menu is built around premium Wagyu and Australian beef, handmade empanadas folded fresh every morning, homemade chorizo criollo, and desserts made with our own slow-cooked dulce de leche. We don't do shortcuts: if it can be made in-house, it is. That's why locals, expats and travelers keep coming back — the fire never changes, and neither does the quality.
Do you serve Wagyu beef?
Yes — Wagyu is the heart of our premium cuts selection. We grill Wagyu ribeye (ojo de bife), striploin (bife de chorizo), skirt steak (entraña), picanha and our chef-favorite Butcher Cut, available in 200g and 300g portions, alongside excellent Australian alternatives. Every cut is served the traditional way: with chimichurri, salsa criolla, grilled veggies and half roasted potato. Tell us your doneness — from rare to well done — and the asador takes care of the rest.
Are there options for non-meat eaters?
Plenty — a parrilla argentina is about sharing, and there's something for everyone at the table. Try the provoleta (grilled provolone cheese with oregano), spinach cream or mushroom cheese empanadas, fried mozzarella with pomodoro, spinach crepe with torched béchamel, gazpacho, grilled asparagus, grilled veggies and fresh salads. Pair them with a glass of Argentinian wine or one of our fresh mocktails — nobody leaves Gaucho hungry.
Are prices inclusive of service and tax?
Yes — all prices on our menu already include service and tax, listed in thousands of Indonesian Rupiah. What you see is what you pay, with no surprises at the end of the night. We accept cash and cards, and our team is happy to help you navigate the menu if it's your first time at an Argentinian parrilla.