Chef Agustín Brañas spent twenty years working in the kitchens of the world; he managed the gastronomic project of the luxury lodges Nervous Waters and David Denies, in Argentine Patagonia, Uruguay, Chile and The Bahamas; and opened a restaurant with a cooker in Gstaad, in the Swiss Alps. His credentials impress and set the bar high when it comes to discovering his brand new proposal in an area that he used to be very thriving in gastronomy. The place is called Benedetta and it is crossed by the different influences of his career and some dishes reminiscent of Buenos Aires.
Vegetables abound on the menu, with some specially selected meats. Product traceability is essential for Brañas, who considers himself a champion of “farm to table” cooking. In his travels around the country, he identified suppliers who daily supply him with baited fish, grass-fed meats, artisanal dairy products, and fresh vegetables.
Among the entrees are osso buco croquettes, delicious sole ceviche with lemon and coriander sorbet, fresh avocado burned with yogurt and citrus dressing, baked ricotta with herbs, and white fish gravlax. A good option is to order several entries and share the center. There is a selection of young wines and classic cocktails to accompany it.
Among the main courses there are braised jaw with puree, “cauliflower steak” with coriander and mint salad, and milanesas for all tastes: narrow steak, catch of the day or roasted eggplant. Side dishes are tempting, including roasted carrots with goat cheese, and roasted beetroot carpaccio, marinated with orange and red onion. For dessert, the quartirolo cheese with sweet potato candy is a must, and the homemade ice creams, above all the plum and pistachio ones.
During the day there is good coffee, cakes and sandwiches, including the house speciality: pastrami on focaccia with beetroot mustard. The setting in white and blue, with Mediterranean-style mosaics, is aesthetically successful, but a bit cold for a comfort food proposal. A unique environment.
