In the refined microcosm of Four Seasons Hotel Buenos Aires, Elena It is consecrated as much more than the flagship restaurant of the house: it is a real flavors laboratory that, without losing the stamp of high gastronomy, naturally embraces the fusion between the native and international. Every weekend, its letter becomes a multisensory trip designed for local Sibaritas and international guests, with special nod to American visitors looking for each dish a balance between culinary adventure and emotional comfort.
The proposal of weekends of Elena mixes with skill classic Argentine cuts, mediterranean inspiration dishes and sophisticated versions of American cuisine hits, in a menu that reflects both the Buenos Aires identity and the cosmopolitism of its diners.
Local flavors
The icons of Argentine cuisine have a place of honor. The Cabra provoleta ($ 21,500), served with dams, purple onion and fresh coriander, renew the classic grill dish in a light and aromatic version. Beside him, the knife -cut back empanada ($ 8,400) Respect the best Creole tradition, with a golden dough and a juicy filling that bets on the purity of flavor.
For bolder palates, The gizzards ($ 32,500) Crys are presented on the outside and tender inside, accompanied by fresh lemon and broken potatoes, while the spicy chard buñuelo ($ 3,800), with its tibia bagnacauda, provides that touch of homemade cuisine but reimagined with an expert hand.
Input selection is completed with dishes such as TRUST TRACK ($ 9,500), refreshing and vibrant with purple onion, chili and a soy sauce bath; he Anguasto’s carpaccio ($ 4,200), served with crispy chipá and black garlic Alioli; and the irresistible Camembert warm with duck ham and olive jam ($ 4,400), ideal for sharing.
The Mediterranean pulse
Elena also looks towards the sea with proposals that celebrate the freshness of sea fruits. The Rabas with tartar and spicy tomato ($ 15,200) are an informal hit but perfectly executed, while Mosper Mussels ($ 14,000) transport the diner directly to a Galician tavern, yes, with the neat forms of a five -star service.
Side mention deserves the Galician octopus ($ 76,200), probably one of the most shocking dishes of the letter for its precise cooking, their Andean papines and the smoked touch of the cachi paprika. For those who seek something even more succulent, the Black rice with mussels, squid, prawns and nduja ($ 50,400 per individual portion / $ 79,800 to share) offers a display of textures and marine flavors that flirts with luxury.
North American palate
True to his cosmopolitan vocation, Elena incorporates in her letter dishes that dialogue with the nostalgia and customs of her American guests. The Milanesa de Begosto New York Strip style ($ 84,000 to share) Combine “on horseback” (fried with eggs) and a fresh arugula salad, Parmesan and confited tomatoes.
The Ribs to barbecue ($ 36,800), generous, tender and glazed perfectly, accompanied by a puree of black garlic and fresh fennel. And for those who prefer home cuisine in its most classic version, the Napolitan Supreme with Provencal French Popes ($ 34,700) Honor the old school with an impeccable execution.
Premium cut lovers find their feast in the Dyd width are age 60 days ($ 102,900), which is served from potatoes to the cream and mixed salad, in a staging that breathes luxury and tradition.
Pasta, Rice and Veggie
The letter also offers options for those looking for vegetarian or vegetable dishes. The Citric ricota agnolotis ($ 26,300 individual / $ 46,100 for sharing) with relic tomato, capers, Greek olive trees and raw ham, are an ode to the balance between freshness and spread.
The Casereccia with truffled cheese and broccoli cream ($ 27,900 / $ 47,200) displays an irresistible aroma barely reaches the table, while the Risotto of fungi with Patagonzola cheese ($ 43,900 / $ 74,500) becomes one of the most comforting elections in the menu.
Among the main ones, the Milanese of eggplant ($ 22,700), accompanied by potato, egg and chaucha salad, a dish that combines simplicity, color and flavor in perfect harmony.
As at home but better
The golden brooch in Elena is, without a doubt, her rolling dessert table: a selection of sweets that evoke the maternal universe, but under the magnifying glass of haute cuisine. In the cart they parade Artisanal cakes, creamy flan, Homemade alfajores And other surprises that vary according to the day, inviting to prolong the desktop in a relaxed luxury atmosphere.
Each dessert, although you can remember the snacks of childhood, has the imprint of the technique, the ingredients of high quality and the elegant staging that distinguishes the entire service of Elena.
With his weekend letter, Elena confirms her identity: a kitchen that is not afraid to embrace the same and the foreign, to build bridges between cultures, to honor the affective memory of her diners while offering, at every step, the refined experience that only a great one like the Four Seasons can guarantee.
In each dish, in every detail of the service, Elena tells a story: that of a living, contemporary and deeply Buenos Aires cuisine, but always open to the world.
By rn
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