The story
El Primero is exactly what its name suggests: the first Uruguayan restaurant in Italy. It occupies the Uruguay Pavilion from Expo Milano 2015, which was carefully relocated to Origgio after the world fair ended. The space is a direct link to that international event, now transformed into a permanent home for Uruguay's grilling tradition.
The focus is on meat from Uruguay, where cattle roam free on pastures and eat only grass. No hormones, no antibiotics. This natural upbringing gives the beef a clean, rich flavor and a tenderness that comes from slow growth. The restaurant's parillero – a master of the Uruguayan grill – uses the traditional parrilla method: a wood-fire grill that imparts a subtle smokiness while preserving the meat's juiciness. Every cut is traceable from farm to plate, certified by Uruguay's National Meat Institute.
Dishes follow the rhythms of a Uruguayan meal. Start with empanadas or morcilla (blood sausage), then choose from a lineup of grilled cuts: bife ancho, picaña, vacío, entraña. The mixed grill for two offers a tour of four different cuts. Specialties include the chivito – a steak sandwich layered with ham, cheese, bacon, and fried eggs – and brochettes of meat and vegetables. Desserts are built around dulce de leche, from the creamy bomba to the classic flan.
El Primero's dedication to quality has earned it a place in the Michelin Guide, with a Recommended distinction for 2026. It is a quiet endorsement of the restaurant's approach: honest ingredients, skilled cooking, and a clear sense of identity.
The pavilion's architecture creates an open, welcoming space. Service is warm and straightforward. The restaurant is open for lunch and dinner most days, with breakfast served on weekdays. A selection of Uruguayan and Italian wines complements the grilled dishes. El Primero also caters to private events and offers takeaway.
Recognition
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