Uno Con Carne in Mykonos
The Uno Con Carne is a new Argentine steak house that reflects the cosmopolitan scope of Mykonos dining. The restaurant is a refurbished open–air movie theater and has a grand ambience creating a sense of vast open spaces. Done up in white, the steak house has a central open-air lounge that is the main draw at Uno Con Carne. Reservations can be made by telephone or email.
Half the area is dedicated to the lounge and the menu is straight from Pampas, the grass lands of South America. For starter, there is meat gratin, gazpacho (cold tomato soup with melon cubes), tartar (veal fillet with onion anchovy, mustard, capers) and wild boar sausage. Cebiche lavraki, which is sea bass marinated with lemon juice, onion and spices, as well as meat balls, prepared using a time-tested recipe are also quite popular at the Uno. The restaurant also offers a wide selection of fresh salads for both, vegetarians and non vegetarians. Spinach salad, roquefort salad (blue cheese, grape, nuts with red wine and vinaigrette), Uno con tuna salad, meat salad (grilled filet, sauted mushrooms, rocket, parmesan cheese and sweet vinaigrette) and lobster carpacio, made of lobster and boiled vegetables in a herb dressing. Their grill serves up a variety of choices, including grilled ostrich fillet from the grasslands, bison fillet, veal filet, a giant T-bone or tuna fillet. There specialty list also includes paidakia (grilled lamb ribs) and the psaronefri (pork filet with sweet and sour sauce).
The big bar is one of the major attractions in the restaurant and has a fine selection of exotic cocktails, like fruit daiquiris, strawberry-lemon-mango margarita and melon-strawberry mohito, a cocktail of Cuban origin made from white rum, sugarcane juice and mint leaves. Then, there is also the caipirosco, caipirinha, pina colada and a host of others to choose from.