When you enter Simon's in the Niederdorf section of the old town, you're instantly faced with the core of its kitchen - the flame grill. Luckily the grill and the whole kitchen are behind a glass partition, so only the chef handling the meat has to deal with the smoke and the flames. Argentinian and US beef are served here and the latter is dry-aged between 30 and 90 days. We chose the bife de chorzio (entercote) and the bife de lomo (fillet) with fries and grilled vegetables. Both pieces of meat were expertly grilled, tender and quite flavourful. The chimchurri and bearnaise sauces complemented the beef and even the tomato soup we had as a starter was beyond reproach. However, we recommend a table in the back of the big dining room as the atmosphere is more pleasant and there's no cold air from the entrance or noise and smoke from the kitchen.