Blockhouse

First of all this can hardly be categorized as an Argentinian steakhouse — the cuts are American (i.e. Ribeye) not Argentinian. Nor is the quality of meat even remotely the same as Argentinian.
I love Argentinian steakhouses and frequent them quite often (Miami — Patagonia Argentina, Mexico City — El Rincon Argentino, Houston — Churrasco’s) but this isn’t one of them.
Even though we had reservations, we waited a good while until somebody finally showed up to seat us. Once seated it took another 15 minutes for the waiter to show up and yet another 10 for him finally to come back with drinks.
For lunch, our party of three ordered the 2 rumpsteaks and ribs. I don’t know what possessed me to order rib. How could the possibly be good at a German steakhouse chain? I don’t even like them in Memphis, so why did I think that they would be good in Lisbon. They weren’t!Not that they were terrible, but they had an odd flavor to them as if they had been pre-​seasoned with a Maggi or Knorr cube. — The BBQ sauce itself was actually pretty decent and helped in masking the taste. What was unforgivable was that the fries were cold — that’s just plain sloppy! Especially considering that the kitchen was 10 feet away.
The rump steaks even though I did not try them did not look as if they had been well cooked or seasoned for that matter — I cannot put my finger on it, but they definitely did not have a good sear on them.
Overall, what did this place in for me was that the service was bad — they are largely inattentive, inefficient, slow and unorganized. They try to have an American style service with lots of waiters running around but it ultimately falls short because they just ignore the customer and take their sweet time. While they may have the blue print on how the U.S. staffs a restaurant they failed miserably at the execution.