Kitchen ****
Service ***
Atmosphere *****
His is the flesh and fire. For years we have seen her grill like a pro on her TV shows and, since she has her own restaurant, we can also try what she prepares. Felicitas Pizarro Opened Corn a year ago in the area Nordelta. Her little world of grill and clay oven is also a nursery, run by her husband Santiago Solernó. She is also a wine cellar (Congratulations, few know it, he is a sommelier) with a very interesting and careful selection of wines from the country. The proposal, focusing on the best national product, is completed with Argentine charcuterie and cheeses to take home. We recommend the Patagonzola, a gorgonzola from Patagonia, served with Goya honeycomb honey, a one-way trip.
80% of Corn is outdoors. There are comfortable living rooms that are heated in winter, surrounded by plants, and a covered area next to the grill and oven. The absolute protagonist is the meat, all from the Ohra Pampa refrigerator, of truly outstanding quality. The center strip roast is the star of the house, and we fervently recommend trying it: tender, cooked to a perfect point, with just the right amount of fat to make it very tasty. Soon they will do meat tastings to learn the differences between pasture, feed lot and mixed breeding.
Good cooking always starts with a good product and the more you know about it, the better the result. The garnishes and salad ingredients also go through the embers. Mushrooms, cabutia, corn and roasted peaches (now that they are in season) are combined with cheeses and sauces in delicious combinations, also suitable for vegetarians.
Seasonal products also shine in desserts and now is the time to take advantage of figs in syrup. Homemade cranberry and beet sweets, and orange and sweet potato sweets are also offered, a good option to vary the quince and sweet potato. There is no shortage of classics: flan, pancake, chocolate mousse and strawberries with cream.
If you live far away, it’s worth the trip on a weekend afternoon.
