With high roofs, balloon lamps, monumental mirrors and corrido armchairs, the atmosphere of bis, located at the bottom of the mail passage, transports at another time. Behind this atmosphere is Gonzalo Aramburu who, together with his team, carries out a kitchen that evokes the spirit of the restaurants of the 50s: respect for the product, refined technique and a thorough and patient work in funds and sauces that provide depth of special flavor to each dish.
This proposal earned Bis, for the second consecutive year, the Bib Gourmand recognition of the Michelin Guide, which rewards restaurants of excellence at accessible prices. It has a great midday menu and a letter relies on seasonal ingredients and carefully selected local products. Classic roots are mixed with contemporary accents and Mediterranean notes, with constant winks to Buenos Aires cuisine. Among the entrances, the mushrooms with the wood accompanied by truffled eggs, the sardines on Brioche with confit tomato and the chipins with guincial, honey and white beans stand out.
Among the main, the eye of steer, with a Dutch with fresh Chimichurri; day fishing with green sauce based on parsley, capers and old mustard; The pastoral chicken, slowly cooked, with a Jerez background that concentrates flavors and generates a delicate aromatic layer. There are homemade pasta such as the Anolini stuffed with Ricotta and Stracciatlla with a light saffron cream that perfumes without saturating.
The proposal is completed with dishes to share as the confit cochinillo; or the trout with tomato and coriander, served with a citrus vinaigrette. Desserts are a luxury: Basque cake with English sauce, a sticky pudding with dates and cane honey, or the propitection stuffed with pistachio, subtle and aromatic pastry, among others. In bis, each dish is a precise combination of technique and product, where sauces, juices and funds are not a detail, but the very heart of flavor.
Bis. Vicente López 1661, Local 12, Passage of the Mail, Recoleta. Reservations 4813-5900, @bis_bistro. Menus noon: $ 26,000 / $ 32,000. Average price to the letter: $ 50,000.
