A classic of Easter It is the custom not to eat meat. Many families are the ones that historically turn to fish-based dishes or more vegetarian options. That is why we share with you a ranking of remains in the City where you can enjoy the best seafood cuisine and also options for vegetarians.
To take a mental trip to a typical port restaurant, it is worth visiting the little fisherman (Humboldt 1905, Palermo) that captivates with its picturesque setting and a high-quality gastronomic proposal, which is based on fresh fish and shellfish from Mar del Plata and Patagonia, as well as Chilean pink salmon and Spanish squid. Its original menu has the personal stamp of the house, with innovative dishes inspired by Spanish and Peruvian cuisine. The trout ham with carpaccio of heirloom tomatoes, plums and stracciatella stands out; squid grilled with San Marzano tomato ratatouille and caramelized onion; the empanadas cevichadas; the fish and shellfish paella; and the grilled fish.
Another place to eat fresh fish and surprise your palate is Revelry (Fitz Roy 1722, Palermo), an attractive restaurant that starts from the typical Peruvian cuisine to create dishes adapted to the Argentine taste. There are anticuchos, tiraditos, ceviches and unmissable pieces of sushi, but the chicharrón de squid with potatoes, tartar sauce, leche de tigre and classic criolla stands out; the catch of the day tiradito with truffle oil and lime salt; and grilled trout with creamy mashed potatoes.
in the historical Belgrano Passage is Puerta del Inca (Bolívar 373, San Telmo), a space where the flavors of sea and land merge with spices and products from Peru. In his proposal there is no lack of tiraditos or ceviches. Neither are hot appetizers, such as the anticucho of jumbo prawns a la Menier anticuchera or the exclusive octopus with grilled spices, served with a rustic garlic mashed potato. As main, there are fish of the day (trout, sole, grouper, pink salmon and white salmon) steamed, grilled, grilled or grilled. We suggest the grilled Patagonian trout fillet with provenzal, potatoes and baked sweet potatoes; and the grouper with shrimp tails, capers, cherry tomatoes and olives, accompanied by crispy sweet potatoes and sautéed spinach.
The sea (Arévalo 2024, Palermo) will always be a must for lovers of fish and good food; also for those who want to taste the flavor of authentic Peruvian ceviche, among other typical preparations that are prepared here with the highest quality raw materials. In addition to offering their wide repertoire of dishes, from April 6 to 9, they will celebrate Easter with exclusive meatballs created by executive chef Guillermo Roque Castro. These are tender fish (plain) and prawn meatballs, served in a tasty oriental sauce made from lemon grass, ginger, peanuts, ají panca paste, garlic, pisco, mint and coconut milk, and accompanied by rice with mint and lemon.
Gastón Acurio is also behind Chalaca Bar (Italia 459, Lomas de Zamora), a new project with offices abroad and a brand new location in the gastronomic center of Las Lomitas. It honors the most popular Peruvian cuisine, in a relaxed format and at pocket-friendly prices. Some unmissable dishes are Chupe Levantamuertos, based on fried fish, eggs and yellow potatoes; the prawn sandwich bathed in homemade golf sauce with lettuce, tomato and a soft egg omelette; the Nikkei Airport, a chaufa rice with shrimp tempura and sweet potato in Nikkei sauce; and the noodles with cockles, garlic, hot pepper, tomatoes and chalaca seasoning.
The vegetarian options
For those who prefer not to eat any type of meat during this Holy Week, we recommend visiting Buenos Aires Green (Gorriti 5657, Palermo), a classic run by Mauro Massimino, who offers endless vegetarian and vegan recipes prepared with organic and seasonal ingredients. His menu shows pastry, bakery and cuisine with more than tempting options, such as the homemade lasagna of roasted vegetables with mix of cheeses and tomato sauce, baked in the oven; the polenta with sauce, vegetarian sausage, pategras, roasted vegetables and greens, finished with a gremolata; or Neapolitan tofu with roasted potatoes, quinoa with vegetables, guacamole and fresh salad.
Another good 100% plant based coordinate is mudra (Av. Córdoba 3942, Villa Crespo), whose proposal combines quality, freshness and creativity, with executions as attractive as they are tasty. They have their own versions of typical street and home cooking dishes, such as the mushroom medallion burger, cashew-smoked cheddar, pickled cucumber, and pickled portobellos; the sweet potato gnocchi with white sauce, roasted portobellos, sautéed peas and almond Parmesan; and the Uramaki Batayaki, a piece of sushi with tempura portobellos and tofu cream cheese, covered with caramelized quinoa, batayaki sauce and scallions.
by RN
