"The meat is Argentine and is from

authentic and tasty

pasture -raised cows, as it should be."

"The bread is real bread, without additives, or preservatives, or anything that takes it away from its essence."

Several posters hang with these messages on the walls of

one of the Meat headquarters in Argentina

, where its large counter allows customers to place their order, pay and wait while they prepare it to later eat it

on the spot

sitting at tables.

A collection of sauces is available in


to dress meat or potatoes that work as a garnish.

Yes, it could pass for another

fast food

, but

the succulent hamburger, without frills and with juicy and tasty meat

Accompanied by good lettuce and flavorful tomato!, it promises something more and suggests that

above average pampering prevails

here .

In a few months, you will be able to try this


in Madrid -made with Spanish raw materials, yes-, under the



Mauro Colagreco


In his recipe, ingredients subject to traceability come into play to guarantee origin, production method and quality and, at the same time, the hand and philosophy of a chef who

has three Michelin stars at Mirazur

, proclaimed the best restaurant in the world in 2019 according to

The World's 50 Best Restaurants



Colagreco is an affable Argentine chef who has lived in Menton since 2006.

His restaurant on the Côte d'Azur serves as the headquarters from which he runs different concepts in France -including the Pecora Negra pizzeria-, Monaco, Switzerland, Florida, Asia and, very soon, London.

Its only business in Argentina -and, at the same time, the most democratized and affordable- is a hamburger restaurant called Carne, which opened its first location in January 2016 in La Plata -Colagreco's city of origin- and which, in the second semester 2023, it will arrive in Madrid.

How does a chef positioned in luxury gastronomy enter a fast food segment, also in a market as carnivorous as Argentina?

To a


style "


with the stamp of a great chef", Colagreco added the objective of

"bringing haute cuisine to a simple, straightforward and affordable product


And, for this, it was proposed that all the raw materials used be fresh and come from organic and


productions to try to offer a high-quality hamburger subjected to the utmost care.

The owner of Mirazur,

the first foreign chef to obtain three Michelin stars in France

-touched by its historic gastronomic hegemony-, tells how Carne emerged with a process of pure experimentation in "an almost unexplored niche in Argentina", from the vocation to design quality hamburgers applying a process similar "to the one we use to develop new dishes in Mirazur".

Pure R&D that the same applies to a tasting menu or to the letters of its wide variety of business models around the world, as to a simple hamburger recipe.

In fact, it was in Menton where formulas were created and, in reality, the business model was created to come up with the format that is Carne today and, later, implement it in Argentina.

"We learned a lot when we started the project"

, admits the chef,

, equivalent to a

Hall of Fame

of former world leaders of

'0 Best

-where elBulli and El celler de Can Roca are-.

The Colagreco family company

In any case, the project would never have been possible without the partners that the Mirazur chef has: his sister

Carolina Colagreco

and his brother-in-law

Rafael Lima


She leads the project, while she is in charge of the supplier development area, and her husband is the CEO of this family business.

They are the key pieces in which Mauro Colagreco delegates so that Carne works as a business model.

The format that was born as a hamburger bar worked and became the axis of a growth plan to create a chain, without giving up certain rules: the

chef's base recipe with 100% pasture-raised meat

from Argentinean cows fed with grass and raised released, other products such as a bacon "free of growth hormones" or "friendly gardens" that provide 100% organic vegetables or farm eggs.

"Hamburger concept with everything bio and organic and pure meats", defines the chef.

"This is meat. This is Mauro. This is not scrap"

, is another of the slogans of a company that has

its staff training center at

Academia Carne

, "a space where all of us who make meat are constantly trained in different areas ".



dedicated to

"research, development and experimentation"

It is another leg of the project, which boasts another milestone: the B Company Certificate, obtained in 2019 and revalidated at the beginning of this year.

It is an international seal granted by B Lab that seeks to guarantee that a company generates economic benefit and, at the same time, a positive impact on the environment and on society.

"It is a very important certification for us, since it attests to our commitment to triple environmental, social and economic impact," argue sources from Carne.

The meat menu in Argentina

From the

careful selection of ingredients

, an offer is configured that avoids an extensive list of types of



Instead, it revolves around a classic burger with meat, lettuce, tomato and red onion, to which you can add crispy bacon, cheese, egg and pickles - this would be the 'complete burger'.

Alternatively, send down a

grilled portobello veggie


, with tomato

tapenade , purple lettuce,


cheese and turmeric bread.

In addition, there is always something that is in season, for example, a lamb hamburger with a Geographical Indication of the Mesopotamian Center, raised in the wild and fed on natural pastures from Mesopotamia -a region that extends between the provinces of Misiones, Corrientes and Entre Ríos-.

Potatoes as an accompaniment to the


-with the option of special potatoes with cream cheese, bacon and


, salad of the day "with organic seasonal vegetables" and desserts -such as the chocolate sponge cake with meringue- complete the menu -which includes



The average ticket for a menu is between 2,500 and 2,800 Argentine pesos -between 12 and 13.35 euros, in exchange-,

sources from the chain detail.


has its own lines of sauces

-which are also sold in jars, along with


merchandising , such as t-shirts, caps or aprons-, such as a 'ketchup' with tomatoes from our

friends' orchards


soft drinks (soft drinks), milkshakes -such as dulce de leche, sauce and vanilla cream- or ice cream, apart from their own craft beer and a selection of


products -such as some reference from the Nonthue microbrewery-.

It also offers a breakfast and snack menu, with


such as


ham and cheese, the Argentine classic signed by Mauro Colagreco, with a brioche sliced


Made by the baker of Meat, Las Dinas cooked ham and

Danbo Fermier

cheese .

Toasts of lactated bread with

Juan Grande white cheese or

Las Quinas

organic dulce de leche ,



with seasonal fruits,

La Dolfina

natural yogurt with homemade granola, Las Quinas multiflora honey... are part of the menu for breakfast.

From Argentina to Chile, Riyadh and Madrid

The Carne model worked

and, in just two years, its first three stores sold a total of 1,500 hamburgers a day.

Today, Carne has 5 offices in Argentina: the so-called

Casa Matriz

in La Plata, where the concept was born;

Olivos, Las Lomitas and Parque Leloir -in the province of Buenos Aires-, and Mendoza.

It has a

food truck

-CarneTruck- that works at fairs and events.

For now, its only branch outside Argentina is in Brussels -in the Gare Maritime

food market-

, while

the plan is to address upcoming openings in Santiago de Chile and Riyadh (Saudi Arabia),

in the first half of 2023, and Madrid, in the second, without there being an exact date.

"Regarding the opening in Madrid, we are doing very well.

Our intention is to open during the second half of this year

," they confirm from Carne in Argentina.

For the opening in the capital, Carne España has been set up, a company through which

Mauro Colagreco, Carolina Colagreco and Rafael Lima have partnered with the Madrid hotelier Nino Redruello and the consultant

Patricia Mateo.

The chef of the Familia La Ancha group -with restaurants such as Fismuler, Las Tortillas de Gabino or The Omar- brings knowledge of the local market, while Mateo is in charge of consulting, on issues such as finding premises or selecting suppliers, for which names are being considered like Discarlux for meat, Madreamiga for bread and Huerta de Aranjuez for vegetables.

The Carne España team is in full search of possible locations.

"We still don't have a store in Madrid"

, assure from Meat in Argentina, where its headquarters have an average capacity of between 75 and 85 seats.

In a highly competitive market such as

quality burgers in the Spanish capital, the idea is to replicate the Carne Argentina model: recipes by Mauro Colagreco, which the chef designs in Menton and then goes through the lab in Argentina, to design


A similar offer made safe with Spanish products and adapted to the local market, in a place with the same interior design and the same corporate image.

It is not that the client is going to try Argentine meat hamburgers, but that

they will try the chef's recipes with Spanish products.

Ad hoc

dishes may be added

in the Spanish offer.

With the price and location yet to be determined, we still have to wait a few months to visit the first Meat store in Madrid, where the plan is to open more stores and turn the city into a platform to grow in another province.

According to the criteria of The Trust Project

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