When Patsy Godik, the creative director of design studio Conceptualise, envisaged the blueprint for CAU (Carne Argentina Unica), she wanted a design that spoke of the restaurant’s raison d’etre and provenance. Thus, the walls became the soaring skies of the pampas, corrugated steel the roofs of Buenos Aires’ La Boca neighbourhood and, in a playful twist, the ceiling is the lush green pastures on which their cattle grazed. Alongside its cool palette and shimmering white leather and metal surfaces, the 120-capacity restaurant’s main attraction is the six-week wet aged Argentine beef, precision-cooked on both a traditional parrilla grill and a Josper charcoal oven.