Parilla Cochelo

They understood us without a price letter. After eating we found a charismatic account. the portions were small and very expensive.

We were charged 1000 pesos a two-size dish! and $650 a plate of raviole polynes. They wasted the food and had no options to eat, they didn't give us the detailed prices of anything to then pick up charisimo.! very hot in the environment and full of flies. We're not back anymore!

A disaster, charisimo per dura flank, 40 degrees heat and a fan. charge according to the client's face. disaster.

The most expensive place I was. a dish of ravioles that starved me I was charged $650.. a gaseous one liter $250.

Cochelo the best chef in northern Santa Fe. Food: 5 Service: 5 Atmosphere: 5