Gallery

Inside Las Pampas.

Name: Las Pampas
Address: 22 Putney High Street, London, SW15 1SL, GB
Telephone: +44 20 8064 3569

Timber, smoke, candlelight and the crackle of the parrilla. A first look at the room, the fire and the plates that make up an evening with us in Putney.

Steak grilling over open flames on the parrilla — The Fire
Fire Meets Steak

The heart of the house. Our custom-built parrilla runs on native Quebracho wood, and every steak meets the flame here — sealed fast over the hottest embers, then moved to the gentler edges of the grill to finish.

Rustic barn-style dining room with timber and warm lighting — The Atmosphere
The Barn Room

Exposed timber, warm low lighting and the glow of the grill. The dining room is built to feel like an estancia barn after dusk — intimate, a little smoky, and made for lingering over a second bottle.

Ribeye steak, a premium cut — The Plates
Ribeye

300g of generously marbled ribeye with exceptional tenderness and depth of flavour — a true steakhouse classic, and a natural match for a glass of Malbec.

Red wine being poured at the table — The Atmosphere
The First Pour

The evening begins at the table with a glass of Mendoza Malbec. Deep, plummy and soft-tannined, it is chosen to stand up to char and smoke.

Glowing wood fire and embers — The Fire
Quebracho Embers

Quebracho — 'axe-breaker' — is one of the hardest woods in Argentina. It burns long, hot and clean, giving our beef its unmistakable gentle smoke.

Preparation of meat in the kitchen — The Craft
Mise en Place

Before the first guest arrives, the butchery is done by hand — every cut trimmed and portioned in our kitchen, ready for the fire.

Sirloin steak ready to hit the grill — The Plates
Sirloin

300g of beautifully balanced sirloin, combining tenderness with the bold, beefy character of the grill.

Close-up detail of a seared steak — The Craft
The Crust

Close up, you can read the fire: a deep, crackling crust on the outside, ruby and glistening inside. This is what time over embers looks like.

Tenderloin steak on a board — The Plates
Fillet — Lomo

The most tender cut of beef. Delicate, lean and exceptionally soft — kissed by the flame and rested before it reaches your table.

Short ribs cooking over the grill — The Fire
Over the Coals

Fire and charcoal give every cut on La Brasa its deep, smoky crust — premium Argentine beef from the Pampas, cooked the way it is at home.

Slow-smoked brisket — The Craft
Low & Slow

Patience is an ingredient. Some cuts take their time before they ever meet the flame — and are all the better for it.

Rump cap steak, sliced — The Plates
Picanha

A celebrated South American cut, prized for its rich beef flavour and distinctive fat cap, which renders slowly over the grill.

Now Open · Mon–Thu 5–10pm · Fri–Sun 12–10pm

See it for yourself.

Our dining room is intimate and the fire sets the pace. Book ahead to secure your table.

Reserve a Table How to Find Us

Inside Las Pampas.

Fire Meets Steak

The Barn Room

Ribeye

The First Pour

Quebracho Embers

Mise en Place

Sirloin

The Crust

Fillet — Lomo

Over the Coals

Low & Slow

Picanha

See it for yourself.