**Anahi, the new Argentine restaurant from the Giraudi Group in Monaco, celebrates exceptional meat and flame grilling in an elegant and warm setting.** Combining Argentine expertise and Monegasque excellence, the venue promises a gourmet and refined experience for all lovers of authentic flavors.
Paris, 2025: The restaurant **Anahi rises to the 34th place worldwide** in the prestigious *World’s 101 Best Steak Restaurants* ranking — the 101 best establishments in the world dedicated to steak.
Monaco, 2025: The opening of Anahi’s restaurant, **the unique Argentine gastronomic paradise on the French Riviera**, dedicated to meat lovers… but not only!
## **Anahi Restaurant? The meeting of two skills in one place**
On one side, **Riccardo Giraudi** — founder of the [Giraudi Group](https://www.giraudi.com) – global leader in the import-export of exceptional meat – and creator of authentic and high-end restaurants with his executive chef Thierry. On the other, Argentine cuisine, globally renowned for its quality meat and ancestral art of grilling. A perfect gastronomic combination for **Anahi which, freshly inaugurated, is already setting the heart of [Monaco](https://www.nicepremium.fr/environnement/monaco-mission-mediterranee-grece/) ablaze!**
In the lively Portier street, its sunny terrace and **furniture inspired by the glamorous locomotives** of the 40s invite you to travel. Inside, the cozy decoration creates a confidential and cosmopolitan atmosphere, where **the precise gestures of chef Gonzalo Lara offer a spectacle of meat glorified on the grill!**
**Anahi offers rare and exceptional meats (Angus, Wagyu…) grilled according to Argentine tradition.** The result? An intensely flavorful crust, a tender and juicy interior, and an inimitable smoky taste. The fire!
## **On the menu?**
**Starters:** churros and caviar, braised beef croquette, Iberian ham tartare, marinated tuna with pico de gallo…
**Main courses:** platters of black Angus beef and Japanese Wagyu, hanger steak-flap filet-tenderloin-rib steak (traditional, Angus or Wagyu), roasted young rooster… with varied Argentine sauces: chimichurri, pico de gallo, and cebolla.
**Sides:** patatas bravas, charred eggplant, padrón peppers…
**Not just meat!** Homemade Argentine ravioli with ham and tomato, grilled fish and lobster…
**Desserts:** bourbon milk flower ice cream with caramelized popcorn, dulce de leche caramel cheesecake, grilled fruits…
A vibrant, generous, and refined menu that celebrates the richness of Latin flavors.
## **What did I like?**
– **The authenticity, quality, and friendly experience** attract both meat lovers and those curious for originality.
– The churros caviar, Iberian ham tartare, bourbon milk flower caramel ice cream… **surprising and addictive creations.**
– **The flame grilling elevates each meat and fish**: smoky and grilled flavor with a lightly charred taste.
– The specialties, condiments, and sauces fulfill the promise of **an Argentine journey.**
– The attentive, smiling, and dynamic service!
## **In conversation with Thierry Paludetto, executive chef of the Giraudi Group since 2005**
**Thierry Paludetto, tell us about your background and your encounter with Riccardo Giraudi…**
*After my training at the hotel school in Toulouse, I set my sights on something big: haute cuisine! Michelin-starred restaurants were a natural goal for me. I collaborated with **Alain Senderens*** in Paris, Jacques Chibois**, Christophe Cussac**, and Joël Robuchon** at the Métropole Monte Carlo as assistant chef.* These experiences in prestigious establishments taught me much more than culinary skills: they taught me **demand, the pursuit of perfection, creativity, and above all, the daily discipline that shapes great chefs!*
*Being a regular at Joël Robuchon’s restaurant, **the meeting with Riccardo and the discovery of his projects for Monaco was an obvious choice**! He wanted a restaurant that reflected his rare and exceptional meats… this is how the **first Beefbar was born in 2005.**
**What is your role within the Giraudi Group?**
*Executive chef of all the group’s restaurants! **Our work ethic, creativity, curiosity, and mutual trust with Riccardo** allowed for the creation of one restaurant in 2005 in Monaco… to a **hundred establishments by 2025 worldwide**, several in franchises! I am responsible for developing all menus, managing staff, hiring chefs, and ensuring the excellence and quality that make the reputation of Beefbar. **With Riccardo, we share the same passion**: curious about the world, we travel a lot and pay special attention to the brand image we convey.*
**Between Nice and Monaco… the restaurant Beefbar, Le Petit Beefbar, Zeffirino, Cantinetta Antinori, Song Qi, African Queen and now Anahì… what a success!**
*Thank you. At Anahì, we offer exceptional cuts of meat. Grilled in the purest Argentine tradition, they make our restaurant **an authentic place, where quality and freshness of the products are highlighted!** In the evening, we provide a varied and generous menu, in a musical atmosphere, accompanied by cocktails. At lunchtime, a lunch formula is available for all appetites!*
**Nothing stops you! What are the group’s projects?**
*Passion doesn’t count hours! We aim to **develop franchises for Beefbar**, and other projects are underway… confidential, but gourmet refinements!*
### **[Anahi Restaurant](https://anahi-restaurants.com/)**
**Address:** 11 rue du Portier, 98000 Monaco
**Phone:** +377 97 77 09 79.
