Located inside the Hotel Fierro, Uco is one of the most peaceful refuges within what is usually the madness of Palermo. The living room is cozy and has a patio full of plants that is an urban privilege. The gastronomic project, run by Irish chef Edward Holloway and sommelier Andrés Rosberg, is now focused on hotel guests, but the place began to open to the public on weekends to offer a four-course brunch that, due to its relationship price-quality, it is really worth taking advantage of.
The concept of brunch is a bit broad in Argentina, and Uco’s is no exception. It starts at 1 pm, and the first step is a full-fledged breakfast: a plate of seasonal fruits (pineapple, kiwi, peaches and blueberries, with a sweet but non-invasive syrup), homemade yogurt with granola, mini English scones filled with whipped cream cheese and jam, croissants, squeezed orange juice and a veggie shot of the day (beetroot and apple). The portions are small, but you have to breathe a little before you continue. Luckily there aren’t two shifts, so it’s possible to take as long as you need.
The lunch step begins with an appetizer, a bresaola carpaccio (in its vegan zucchini option), and it is time to order a glass of wine or cocktail, included in the final price. Then it’s time for mains, with a choice of three courses, two of them clearly inspired by Holloway’s nationality. One is the fish and chips: the catch of the day can be, for example, smooth with a strong, crunchy and “entourage” batter, accompanied by very good French fries and caper tartar sauce. The other is the classic Irish breakfast, house specialty: grill sausage, bacon, grilled black pudding, roasted tomato, fried egg, and baked beans. The third option is a plate with eggs, the day of our proposal was a scrambled porteñísimo gramajo.
Finally, the dessert: red fruit cheesecake and “deconstructed” carrot cake, with a base of the traditional “carrot” cake, heart of toffee with walnuts and cheese ice cream. Then straight to nap.
