Opposite the Centara Blue Marine Resort & Spa
Open time: Daily 11am until midnight
Resevation: 09 8824 5185elgaucho.asia/
Serving the finest steakhouse-style food while using only the best available meat products and pairing them with a modern approach on steakhouse classics.
I have been in food and beverage for a very long time now and this is where my true passion is. Living a passion is of course work, and it’s hard work, but when I see my guests walking out of the restaurant fully satisfied, I feel the actual reward. And I am very grateful, that I am able to also let my family, especially my two sons who work with me, and all my team, experience something like this.
I am often asked about the concept of the restaurant, the style, and to be honest, I am not a man who thinks around the corner and spends hours on a possible interpretation, no, I like it straight forward. I am serving best quality products, pairing steakhouse classics with a modern approach and creating an overall high service wine and dine experience in a down-to-earth environment with some playful details.
MY FAVOURIT CUT - RIB EYE, ENTRECOÌ‚TE, USDA PRIME
When I think of steak, my very favourite one is a nice 350g Rib Eye, USDA Prime. Leave me alone with any side dishes, I want the pure meat taste. It is cut from the front part of the loin, located between the sirloin to the back and as further towards the head you get, the marbling gets more intense. Don’t be scared of fat! A good Rib Eye is highly marbled and has a large swath of fat. And fat is where a lot of distinctive flavour of beef comes from and I tell you, Rib Eye is one of the richest, beefiest cuts. Give it a try! And please don’t be fooled by some Rib Eye you buy over the counter or get served in some restaurants – A real treat, a real taste should only go together with the best quality.
ONE OF MY FAVOURIT WINES - MARCHESI ANTINORI “TIGNANELLO”
I fell in love with the Marchesi Antinori ‘Tignanello’ many years ago and until today it remains one of my favourite wines. Despite the fact, that it just perfectly goes together with red meat dishes, it is a wine I enjoy on so many different occasions and I always make sure that I have a few bottles at home.
It is so complex on the nose and when you taste it, there are just layers over layers to indulge in. There are the notes of vanilla, chocolate, blackberry, black truffle, dried cherry which meet hints of tobacco and sweet spices and then the acidity and tannins are so well balanced, the mouthfeel is just magic.