An Argentine asado in Ibiza is not a barbecue — it is a ceremony. Slow fire, wood, premium cuts, pacing. Polga grew up in Mendoza and brings that culture to the island: live-fire cooking with complete control and an atmosphere that turns a dinner into a long, warm evening.
The asado experience is built around black angus, wagyu, friesian ribs, premium sausages and seasonal vegetables, finished with chimichurri and paired with argentine wines when requested.
The grill is set up on site — a villa garden, poolside or yacht deck where space allows. Fire is lit early and fed slowly, so the meat reaches the table at the right moment, not before.
The service begins with empanadas, provoleta and a small aperitif. Then the cuts come out progressively: choripán, sweetbreads, flank steak, ribs and wagyu, so guests can pace the meal as they would in a real asado.
Villa stays that host family and friends over a full evening. Birthdays. Post-boat dinners at anchor. Any event where the experience should feel social, generous and unhurried.
An argentine BBQ in Ibiza is about fire, timing and company. We handle the first two — you enjoy the third.
