We have 4,725 km of coastline, more than 300 endemic species, and one of the most important fishing grounds in the world. However, the good seafood restaurants in Argentina they are counted on the fingers of one hand. From
the beginning of our history the cow beat the fish but slowly consumption is increasing. Our fish product is wonderful and that is why an opening like that of Mollusca it is news worth celebrating.
In charge of the project is the chef Dante Liporace, ex Tarquin Y Pink House, current owner of Liniers Market– for whom fishing was an outstanding debt. He bet big and on the lower floor, next to the kitchen, he installed a saltwater pool where they raise live oysters. 30 different salts and minerals and a 24-hour temperature control system were used to replicate the natural habitat of the oyster. So literally freshly collected, they arrive at your table with classic dressings such as tabasco and lemon and other more original ones such as marrow and parsley. A luxury.
Besides oysters, Molusca has whole letter with all the sea to enjoy. Among the entrances, there is carpaccio of prawns with almonds and truffled honey, tartar of salmon with fish roe, Y mussels with fermented butter, among others.
Among the main ones there are octopus with squid ink puree, catch of the day with dashi and pea stew, prawn risotto with shiitakes and sushi board. The preparations are tasty and original but the acid counterpoint that suits fishing is a bit strange. There are usually surprises off the menu such as spider crabs, fresh scallops and sea urchins.
Between the desserts, stands out the traditional Mr. Pedro (American cream ice cream with whiskey and walnuts). The price varies according to the whiskey used and, a curiosity for tycoons, the one that has Japanese Hibiki whiskey that costs 40,000 pesos.
Molusca is located in a very particular place: the first floor of an office building behind Paseo Alcorta. Against all odds, it has its climate.
