Oysters, sea bream, sea bass, mullet, scallops, cuttlefish, prawns, and the list goes on. In Crizia, like in no other restaurant in Buenos Aires, the abundance of our seas is honored. Chef Gabriel Oggero made more than 20 trips to Patagonia in search of the best product, creating a bond with the fishermen who today arrive directly at the doors of his restaurant with their catch fresh from the sea. The oysters, the house’s flagship product, belong to their own hatchery in San Blas Bay, where they only reach the perfect size and texture after 15 months of dedicated (and sustainable) work. Here it is not only about the product but about excellence when it comes to treating it.
Crizia’s menu never fails, but the Puro Mar menu, with 14 steps served in 7 courses, is quite an experience. He will be able to taste the oysters in different versions: with pears, elderberry and dill; and with yuzu, a Japanese lemon, tapioca, and Patagonian trout caviar, among others. There are dishes such as wreckfish and sea bream (or whatever is fresh) prepared in three textures: raw on the bottom, then in foam, and on top in a dry broth. The seasonal tiradito (we had smooth) is combined with watermelon, lemon verbena, heirloom tomatoes and plums, a delicacy. You will also try wild prawns from Comodoro Rivadavia (certified designation of origin) cooked over charcoal with pear pickles, vanilla cream and butter; and baby squid from the Falkland Islands with peanut and eggplant foam.
Excellence does not stop when it comes to desserts (dulce de leche a la leña is crazy) and much less wines. The recommended pairing for the Puro Mar menu is white wines and, in Crizia’s three-story cellar, there are specimens from small producers in the country, which dazzle with their aroma, vivacity and freshness.
A piece of advice: resignify the concept of food on the go and sit at the bar to savor oysters with a glass of good wine. You won’t pay much more than anywhere in the area for something far less. Also, did you know that oysters are an aphrodisiac? A unique environment.
