La Casa Del Tango's Culinary Revival

Enrique Macana, Founder of La Casa Del Tango, DIFC's authentic "tango house", is proud to announce the arrival of Chef Danilo Lekic at the helm of their brigade.

Enrique Macana, Founder of La Casa Del Tango

"La Casa Del Tango is first and foremost a warm brasserie, set in hush tones of dark blues and draped in red velvet curtains. It needed a strong technician with a heart of gold to play its culinary score and revamp the menu," exclaims Enrique Macana.

Chef Danilo first started with his grandmother's recipes, preparing daily home-cooked meals for his hard-working parents. Throughout his career, he discovered French, Italian, Asian, then Greek cuisines and now a New World of Argentinian delicacies, with a Mediterranean and Spanish influence.

South-American cuisine prides itself in the famous Asado grill, which is beautifully executed at La Casa Del Tango, with premium cuts and meats, free-range poultries and fresh fish. But the menu has been modernized and adapted to the taste of Dubai with such favorites as a creamy burrata from Puglia, a "Ceviche de Pescado" with avocado, coriander, chilli and citrus leche de tigre, or a choice of healthy salads including the "Trio de Remolacha", with three types of beetroots, Brazilian nuts and goat cheese and a colorful quinoa composition.

A wide array of "Entradas" introduces a "Fugazzeta", an Argentinian-style onion tart, a soothing butternut and truffle pumpkin veloute, a trilogy of traditional Empanadas, the much-loved "Croquetas de Pimiento" cheese croquettes or savory Grana Padan cheese and truffle churros to name a few.

Main courses feature a generous breaded veal escalope, a rich Patagonian shrimp and squid risotto, a char-grilled seabass fillet to side with the great selection of cuts including Wagyu Tomahawk, baby lamb, Argentinian-style short ribs or prawns or "Pollo al Asado".

For those with a sweet tooth, the "Postres" boast a delightful dulce de leche and Kahlua tiramisu, "Volcan de Chocolate" and Churros, of course.