Kitchen room ****
Service ****
setting *****
summer in Buenos Aires It tends to get heavy and it’s always good to have somewhere to change the air. Sometimes it’s just enjoying a meal in places like Milberg Barna space with a beautiful rural settingbuilt entirely with recycled materials and own garden that doesn’t look like any other. The cuisine is simple and tasty, with comforting flavors and a good cocktail proposal designed by the renowned bartender Fede Cuco.
To start, there is one that is as delicious as it is original fainá de vetches, very creamy and crowned with goat cheese, garden tomatoes and crispy onion; or some infallible fried meat empanadas. Of wood oven There are pizzas, roasted mushrooms with citrus ricotta, and braised and grilled sweetbreads, good cuts of steer meat: Rib eye ribeye to share, chorizo steak, and steer loin, among others. It should be noted that the cooking points are respected, something not so easy to achieve in other places. Another good option is to enjoy a good fresh catch of the day
One of their specialties is artisan pasta: delicious semolina gnocchi gratin with spinach and mushroom cream, vegan pumpkin and corn agnolotis with cauliflower sauce, and lamb and spinach gratin cannelloni. The house garden is used to the maximum, and salads such as green leaves, tomatoes, onion, corn, cucumber, radishes, arugula and carrot come out of it. There are other more succulent ones that work as a main dish: breaded eggplant with pickled beans and black garlic emulsion, and burgol wheat with pomegranates, endives and atuel cheese. For dessert, banana creme brulee with dulce de leche ice cream, a sweet tooth’s dream.
Granero also bets on sustainability: on the roof there are solar panels that feed part of the energy used by the restaurant and also to a charging station for electric cars and motorcycles. Also, there is no need to worry about where to leave the car: it has a parking with capacity for 110 vehicles.
