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| Every week, our new "International Chef" delights us with varied and delicious menus as well as a list of spectacular suggestions, among which some of his exuberant and spectacular combinations can be found.. |
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"Las Violetas" tenderloin steak, served with demiglace sauce, fine-checked potatoes, tomatoes, bacon, and a fried egg.
"Eduardo VII" tenderloin steak served with demiglace sauce, mushrooms, ham pâté, palm parts, and noissette potatoes.
"Bariloche" tenderloin steak in mushroom sauce, echalotte and tortelloni in their own sauce.
"Principe de Asturias" tenderloin filet served with port sauce, ham and chives, and noissette potatoes.
Tenderized veal flank stake with pizza topping and fried Spanish potatoes
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 he colors and flavors of our tasty dishes mingle with art in an elegant environment, making our guests enjoys endless and unforgettable luncheons and dinners.
Since our “new chef” joined us, to create a cuisine that knows no quality, quantity, or variety limits has become one of our main goals. To provide our customers with an excellent “wine list”and an outstanding service in a comfortable and cozy environment have certainly become our objectives as well. In Las Violetas, our cuisine is renewed every day for the purpose of surprising our customers with the most delicious and unmissable dishes.
Discover our endless “chef dishes”, which range from beef or poultry to delicious top-quality homemade pasta. |
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New York strip steak
Tenderloin steak.
Petit tenderloin filet.
Tenderloin paillard.
Beef ribs
Diced tenderloin steak and fine-checked potatoes shishkebab.
Diced tenderloin, diced chicken and fine-checked potatoes shishkebab.
Tenderloin schnitzel topped with tomato sauce and grattin cheese
Soya schnitzel with vegetables
"Marsala" tenderloin scallop, served with demiglace sauce, marsala, cream, and purée.
"Bacon" New York Strip Steak, served with bacon, mushrooms, potatoes, peas, and provenzal (chopped garlic and parsley).
"Las Violetas" tenderloin steak, served with onion rings, fine-checked potatoes, tomatoes, bacon, and a fried egg.
"Eduardo VII" tenderloin steak served with demiglace sauce, mushrooms, ham pâté, palm parts, and noissette potatoes.
"Bariloche" tenderloin steak in mushroom sauce, echalotte and tortelloni in their own sauce.
Champignon tenderloin steak, with demiglace sauce, mushrooms, cream and noisette potatoes.
Black pepper tenderloin steak. Demiglace sauce, pepper, and potatoes with cream.
Petit tenderloin steak with port. Port, demiglace, cream and noisette potatoes.
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