The renowned American newspaper The New York Times observed the growth of gastronomy in the city of Buenos Aires. For this reason, the New York media highlighted an exclusive selection of porteño restaurants that offer signature gourmet dishes of recognized quality.
Many of these gastronomic spaces are run by local chefs and cooks who bring creativity, style and flavor to their dishes. But above all, the North American newspaper highlighted, in its list, the reception, popularity and satisfaction of customers who have to wait a long time at the door to get a table in the place.
Julia – Loyola 807, Villa Crespo
In the restaurant Juliadirected by the chef Julio Baez, the culinary work focuses on the various natural products of the region. “The chef works with fruits and vegetables from small producers throughout Argentina, achieving a fusion of global flavors to create a parade of original dishes,” he explained. The New York Times. According to regulars, the most outstanding dish is the Wagyu beef steak with fermented rice.
Great Dabbang – Scalabrini Ortiz 1543, Palermo
Present in The World’s 50 Best Restaurants is, according to The New York Times, a place where its chef Mariano Ramon “He has proposed to democratize fine dining.” His diners’ favorite dishes include a labneh layered with Japanese cucumber, dried cherries, tamarind chutney, Andean black mint, sliced pecans, sliced fennel, hot chili peppers, and pomegranate seeds, served alongside a plate of fried chickpea noodles.
The Butcher’s – Thames 2317, Palermo
ButcheryWith Chori, Fat Boy, Paquito and Juan Pedro Caballerois part of the ventures of chefs German Sitz and Pedro Pena. The young duo bet on Thames street to open most of their stores, turning this Palermo path into a “gastronomic corridor”. We suggest trying the katsu sando prepared at Niño Gordo and the ribs with homemade chimichurri at La Carnicería.
Oli Café – Costa Rica 6020, Palermo
“At Oli, a bright and lively cafe open for breakfast, brunch, and lunch near the Colegiales neighborhood, Olivia Sal, 28, has divided the menu equally between freshly baked sweets and savory dishes. The Argentine gastronomy Olivia Saal is one of the sensations of Buenos Aires gastronomy and was nominated for the 2022 Cucinare Awards. In the brunch space, the French toasts stand out, which have thin layers of yogurt, mascarpone cream and fruits, and the croissants glazed.
Mengano- Cabrera 5172, Palermo
Mengano, a brand new Palermo restaurant on Cabrera street, is run by chef Facundo Kelemén. This former lawyer, after a year of internships in the United States, decided to open his own venture based on an innovative concept of Buenos Aires cuisine: preparing classic still life dishes with modern culinary techniques. His specialty, the bone-in roast milanesa.
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