They are the ones which are part of ranking # 50best that chooses the best in Latin America. Where to eat in Buenos Aires.
Led by Germán Martitegui, one of the popes of vernacular cuisine and jury of the program Masterchef Argentina, Tegui is the only Argentinean restaurant that integrates the top 10 of the best in Latin America. It opened in 2009 and is located in Palermo; behind a facade with graffiti’s that does not advance any of the magic that happens inside in terms of atmosphere, service and food. Tegui is the best exponent of contemporary Argentina cuisine: inventive, appealing to all the senses and underpinned by a good product. Partridge with humita, yellow pepper and figs, or lamb cooked 24 hours with thyme yogurt are some of the dishes with which the guest may encounter. First line wines cured by the great sommelier Martin Bruno. It worth a visit.
Address: Costa Rica 5852, Palermo. Reservations: 5291-3333
If you want an ambitious grill where the meat is serious, you must go to Don Julio. Therefore, it is always full and qualifies as a gastronomic must in the city. In its bustling lounge with fires in sight and full of bottles of wine signed by customers there are dialects from all over the world. The grill, which was extended repeatedly over the past 15 years, is located in a late 1800s building that was formerly a tenement. All meat sold there-more than 700 loins per week! is pasture meat and is tender and delicious. Try it and order kidney, a steak or beef rib back. Madness!
ADDRESS: GUATEMALA 4699, PALERMO. RESERVATIONS: 4831-9564
From a corner of San Telmo, the chef Fernando Rivarola, born in Mar del Plata, has done a ransom of native meats, Yacare, chinchilla, ostrich, quail, rabbit and wild boar - and of regional cuisine, often overshadowed in Buenos Aires by the kitchen of European influence. Carpaccio of wild boar, crocodile brochette and ostrich meat wrapped in bacon may appear on the tasting menu of seven steps.
Address: Chile 495, San Telmo. Reservations: 4342 -0802
The only one of the # TOP11 which is led by a woman. Although still very young, Soledad Nardelli earned a name in the local scene with talent and labor. She is often touring the country, discovering and disseminating the wealth of each region and then she adds these products to Chila Menu, her restaurant. There, she offers a tasting menu of three steps and another of seven. What to Expect ? Goat gizzards, Patagonian oysters, black Antarctic hake and low temperature egg with cassava and tapioca from Misiones, among other specialties.
Address: Alicia Moreau de Justo 1160, Puerto Madero. Reservation: 4343-6067
Since its opening in 2013 it is causing a sensation. “Elena” works in the hotel Four Seasons, after a huge investment, it reformulated its entire gastronomic experience with two new restaurants “Elena”and “Nuestro Secreto”, and a bar called Pony Line. Great atmosphere, in which there appear an old cabinet and a butcher´s chopping block used by a chef. The menu offers Dry aged steaks, kobe beef, pork of the highest quality, fish and seafood. Ah! For dessert, ice cream Dolce Morte, the hotel's own brand. Juan Gaffuri is the chef and Joaquín Grimaldi the pastry chef.
Address: Posadas 1086/88, Retiro. Reservations: 4321-1728
Gonzalo Aramburu is a chef who likes to surprise. He first surprised by opening his first restaurant in the district of Constitución, a Buenos Aires neighborhood quite sordid and dark at night. Then he surprised with an extensive and ambitious tasting menu with molecular trim and creativity. It took years before the public understood his proposal, but eventually brought its reward. Today Aramburu is one of the best local restaurants and last year added a bistro cuisine to reach a wider public version. The current menu consists of 12 steps among which you can find oysters with cucumber, fennel and wakame algae from Tierra del Fuego, and smoked steak with sunroot and salsify or ice cream, and ribbons of beet with Thai iced. Just a sample of a full menu, as could not be otherwise, of surprises.
ADDRESS: SALTA 1050, CONSTITUCIÓN. RESERVATIONS: 4305-0439
Crizia sets a fresh, international and contemporary cuisine in charge of his cook and owner, Gabriel Oggero. The offer contains dishes inspired on international cookery as Mediterranean, Asian and Peruvian in addition to our typical Argentinian recipes, like grilled meats, Patagonian lamb and South Atlantic Ocean fish.
It stands out the oyster bar which is supplied by an exclusive oyster bed in Patagonia region, considered the most important in the city by specialised critics.
With a modern and clear design, the salon shows the open view kitchen and the glazed winery, where you can find more than 350 wine labels of all around the world and a storage of 3500 bottles.
The main lounge has a soft and warm lighting with ambient music, chosen by a DJ, to create a cozy and pleasant atmosphere. It has comfortable and quite separated tables, tasty fresh flowers decors, a fireplace near the living room area and a huge bar with a great variety of spirits where their creative bartenders make fabulous cocktails. You can also find whiskies, grappas, single malts, cognacs and armagnacs.
Art is all around Crizia. They have local painters artworks along their main salon, where you can combine the magic of paintings and the fantastic view through the picture window to Soria alley with it bohemian charming.
ADDRESS: GORRITI 5143, PALERMO SOHO. RESERVATIONS: 4831-4979
When chef Leo Lanussol and pastry chef Augusto Mayer opened Proper in 2016, it was an instant success. Carnivores take a break from meat-heavy Buenos Aires steakhouses and enter into a world of vegetable-forward seasonal small plate dining.
For many years, the young duo worked under renowned chef and TV personality Narda Lepes. This is their first solo venture.
Proper takes pride in its sourdough bread, an elaborate process lasting three days. It is recommended to be ordered alongside homemade butter and Atlantic anchovies from Mar del Plata. The 30-second cooked calamari with broccoli and aioli is another house favourite. Make sure to save room for dessert, especially the dulce de leche flan with vanilla bean whipped cream, which many say is the best flan rendition in Buenos Aires.
Almost every dish is cooked inside a handmade wood-fired oven, visible to diners in the open kitchen.
Proper doesn’t take reservations, so arriving early (or late) is key.
ADDRESS: ARAOZ 1676, PALERMO SOHO. Phone:4831-0027
Javier Ickowicz and Tomas Kalika are business partners and friends. As a result of this friendship and the culinary heritage in common, they have created the first Jewish avant-garde restaurant, "Mishiguene: Immigrants cuisine” is the name they chose for their restaurant. Roughly translated from Yiddish (a language that resist literal translation), the term Mishiguene affectionately refers to a person who is loveably crazy: a good description of their whole staff! Inmigrant cuisine reflects the many threads that are woven into the tapestry of jewish culinary culture.
From Russian-Polish borscht to spit roasted-Moroccan lamb, to crispy Roman artichoke a la giudia from Rome, jachnun of Yemen, the story of their cuisine is one of constant transformation alongside a loving embrace of ancient tradition.
ADDRESS: LAFINUR 3368, PALERMO. RESERVATIONS: 3969-0764
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