Barrio describes itself as a “neighbourhood bar and eatery”. True, that. Nestled in the artistic Habitat development in Byron Bay Industrial Estate, it looks impressive but feels like a friendly local. Raw exposed concrete surfaces are tempered by sage green suede, muted lights and hanging devil’s ivy aplenty. 

Eyes are immediately drawn to wood fires laden with food (cue salivation). Enthusiastic staff fan the flames, talking you through the menu in tempting detail. Whatever you order, you’ll feel welcomed into chef Francisco Smoje’s family. Every dish is cooked with love, washed down with a promising drinks list. Highly recommended is the Plum Collins, featuring local Brookie’s gin, Davidson plum, lemon and soda. 

You’ll need something to quench your thirst; authentic Argentinian food is acidic and salty. Huge wedges of bread, overstuffed corn empanadas, whole blackened eggplants smothered with plum balsamic. Vast pieces of pork belly, served on the bone as if for cavemen, are generous in flavour and quantity, perfect for sharing. The grilled beef rib is neither lightly seared and juicy or falling off the bone (doesn’t everyone crave the latter?) but doused in a chimichurri that makes up for both. The ambrosial condiment is sold by the bottle if you want a souvenir. You’ll be as full as the empanadas, but don’t avoid dessert. A bite of Barrio’s flourless orange cake is like sinking your teeth into a zesty cloud. One thing’s guaranteed: you won’t want to step back outside. Lucky it’s your new local, then.  
Must eat dish: Flourless orange cake; blackened eggplant