Stepping into Sur you won't know where to look first. The décor is wonderful and you'll constantly find something to catch your attention. Taupe grey walls, bamboo matting in-between wooden rafters, bronze rattan ceiling fans, agricultural equipment, bails of hay, pictures en masse depicting scenes associated with Argentina, a wooden wine rack as a room divider and innumerous green plants as well as candles and tea lights, create a cosy, warm atmosphere without being overcrowded. The entrance consists of two, wide wooden doors and the floor to ceiling glass windows allow a lot of light in, creating a feeling of being outdoors. There is also an outside terrace across the road by a beautiful fountain if you wish to eat al fresco.

All steaks served, come from Argentina and everything is home made. From the empanada pastry and the bread to the many delicious desserts.
Our complimentary greeting from the kitchen was a delicious blue cheese cream with carrot and celery slices and the warm ciabatta bread rolls were wonderful.
The empanadas come with either a mince meat or chicken filling and are hot, moist and delicious. We also had some grilled spicy Black Pudding and a small, tangy Garlic Bread with was topped with Parmesan Cheese and then grilled. Excellent.

A beautifully presented Tropical Salad with leaf salad, fruit and large prawns was certainly a vitamin boost before we had our meat course. Juan, the owner and chef recommended the Bife de Chorizo Argentino, a tender steak (not a rib-eye!) and the Lomo Argentino (Sirloin steak), which was succulent and juicy. Both were served with vegetables. We tried out all the sauces that were on offer. Roquefort - subtle taste of blue cheese. 4 Pepper - spicy, but a little too runny. Mustard - whole grain mustard with a gentle acidy taste. Mushroom & Seta - creamy with a hint of brandy.

A plate with a jar of English mustard, Sea Salt Flakes and Chimmi Churri is always served with the meals so you can spice your meat as you wish. The red wines come from Rioja, New Zealand, Ribera del Duero or Argentina and we chose the Argentineas Benjamin, a 2009 Malbec, which was round, full bodied and of excellent value.
As I mentioned before, all the desserts are homemade and in order to give us a complete overview of them all we were given a plate with a small portion of several. I am a dulche-de-leche fan, and anything that has toffee in it is a must. So when the Pancake filled with Dulce de Leche was served, I was very much in anticipation and I certainly wasn't disappointed. The pancake was thin and there was a wonderful thick toffee filling. Yummy! We had the Cassata Brazilera, which was a layered slice of cake with pastry, toffee and chocolate, topped with cream - a sin. The Apple Pie is only wrongly named, as this too is a layered slice of pastry and apples and tastes great. Figs in Syrup with Mascarpone Cheese and Walnuts finally followed a creamy Tiramisu. The figs are preserved in the syrup and the mascarpone gives them that slightly acid taste which harmonizes perfectly.

Juan and his team, Rodrigo and Mercedes paid excellent attention to us and were friendly and professional.