When in Patagonia, eat lamb. I had tried so many renditions already in Patagonia - delicious rare grilled chops at Afrigonia, small pieces in a crepe at Viva la Pepa, stew/pie form at Pura Vida. But finally leaving until last the classic crucified slow charcoal roasted lamb probably had the highest expectation. La Tablita is known for its form with lamb (and other general parilla meats) but obviously being in Patagonia, there was a clear focus of the visit.
Particularly with some form of renovation outside, the building is rather unattractive. Inside is a little better with white table service and glaring sunlight through the front windows. The most interesting places to observe are through two glass panels, one of which showcases the lamb surrounding a pit of charcoal and the other where the asador grills everything on the parrilla.
I think it is quite disappointing to see things on the menu like pasta. This is a grill place and they shouldn't be trying to cater toward an entire whimsical tourist market. In any case, the reputation did bring me here more than seeing that on the menu urging me to leave. And it is a good thing I stayed.
- Mix Classico ARS535 - 3 meats including the revered Patagonian Lamb (immaculately tender meat with crisp skin from lower leg, shoulder, rib. There was also vertebrae/spine which is a first and similar to ox tail in presentation), two large cuts of beef rump (excellently medium rare, tender and full of flavour) and two pieces of splayed grilled chicken (charred skin, succulent and delicious). All meats seemed to have simple natural flavours to let the meat speak for themselves;
- Morcilla ARS65 - I hadn't tried an Argentinian version at this point so it was quite exciting. It was a fat sausage with a thin but crisp skin housing a soft creamy centre with a very mild taste compared to the stronger pork and blood flavour I'm used to. Apparently parrillas make their own and so each place will be different and this one was excellent quality;
- Chef salad (carrot, palm hearts, green apple, walnuts, olives, celery, cheese) ARS125 - a naked salad to add your own oil and vinegar was much needed for contrast and cut through some of the meat.
This was clearly illustrating a combination of the skill of Argentinian parrilla as well as the quality of local meats (particularly lamb). I left happy and with a small plate of leftover beef rump.