MEATS’EXPERTISE

Here, meat isn’t an ingredient — it’s a passion. Hugo Naón masters the entire beef cycle: meticulous selection based on breed and feed, in-house dry-aging for 30 to 45 days, cutting to order, and charcuterie made entirely on the premises. The craft of a butcher and dry-ager, served at a bistro table. A rare expertise in Bordeaux, built without compromise over the past sixteen years.

THE CELLAR

To the meats, the wines respond. More than 300 references chosen with the rigour of a wine merchant, not the eye of a restaurant list. Argentina, from the heights of Salta to Patagonia, by way of the Mendoza vineyards. Bordeaux, from the Graves to the classified growths, from Pessac-Léognan to the small producers of Entre-deux-Mers. Two great winegrowing territories, at the same table.

THE SOUL

El Nacional is not a fine-dining restaurant. It’s a great, warm table — the place you come back to, where meals stretch on, where the wine flows and the fire never dies. For sixteen years, the Chartrons dining room has welcomed regulars and newcomers alike with the same generosity. No ceremony. Just conviction.

A warm & welcoming bistrot
ready to receive you every time !