Arevalito

Localities: 
Buenos Aires
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

Arevalito is a little restaurant in Palermo, run by Carmen Paz, Uki Castro Giovanni and Luciano Spinelli. It is a small, simple venue, with an open kitchen, checkered floor and outdoor seating.

The menu is vegetarian and delicious, with hearty and healthy dishes. The ingredients are fresh, seasonal and top quality. The menu, which consists of five main courses, changes on a daily basis depending on what the market has to offer and the inspiration of the chef. There is always a quiche, a sandwich and three main dishes (which includes a salad during summer and in winter, more soups and casseroles).

The customers are regulars and in Arevalito one can sense the genuine bohemian atmosphere that was once characteristic of Palermo. There are just a few desserts, but they are excellent. One of the owners, Carmen Paz, often quotes Victor Hugo: “Dessert is to a meal, what a crown is to a queen”.

In Arevalito, you can also enjoy breakfast or a cup of tea. Open Monday to Saturday, from 9 am to midnight. Payment by credit card is not available.
 

Address: 

Arévalo 1478, Palermo

Phone: 
+54 (11) 4776 4252
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La Anita Restaurant

Localities: 
San Isidro
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

This is a spacious and casual facility—enveloped by the fresh air from the San Isidro riverside—that offers several rooms and areas, including the terrace that looks out to the street and the garden in the back.

The kitchen is run by Jose Dell'Acqua (aka Satan) and the menu was created so that everyone could find an option that suits them. The ingredients are fresh and top-quality. The dishes are prepared on the spot, as opposed to the fast-food philosophy, which is why it is better if you come relaxed and with time to spare —just as the art of fine dining mandates.

Just like bistros, the daily specials are advertised on the street and the dishes on the menu change regularly. There are fabulous dishes, such as prawn carpaccio, as well as quesadillas, woks, pastas and the catch of the day, prepared in Mediterranean style and La Anita style.

The wine menu is good and offers some unconventional choices. Even though it is usually busy, you are likely to find a table. La Anita, inspired by its counterpart in Ibiza, is an original and interesting option from the Buenos Aires gastronomic scene.  The formula works because the concept is versatile, open and friendly, and has a good price-quality ratio.

Address: 

Tiscornia 843

Phone: 
+54 (11) 4742 6255
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Regional plates - Buenos Aires

Region: 
Buenos Aires
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Regional dish information
Flavours of the region: 

Eating in Buenos Aires

Lic. Manuel Mora y Araujo

Successive waves of gastronomic cultures modified the eating habits of the inhabitants of Buenos Aires where the locals are known as porteños. During the times of La Gran Aldea (The big Village) the criolla society would eat what they had been eating during the colony. In this society, the first big change was introduced by the stockbreeding revolution that took place in the Argentine pampas during the second half of the 19th century. This was the time when beef, of a quality not previously known, earned its place on the family table. 

The second wave would arrive soon with the immigrants. In a few years, Spanish and Italians-who almost doubled the native population-introduced new products and new ways of eating. These two migrations impregnated the gastronomic culture of Buenos Aires for a century. Old habits mixed with new ingredients and costumes. Italians introduced pizza and pizzerias- which were the porteño fast food for a long time. Beef (the best in the world) reigned as the imperial seal. Milanesa con papas  fritas (French fries) was the everyday food for the middle class (where in the world could you possibly eat a bola de lomo (back quarter cut) or rump escalope, a King’s delicacy, as an everyday food for the price of sausage?). Pastas were incorporated in the diet and the “green” ingredients occupied their place as well.

Old habits remained, but not the old ingredients. The criollo dishes were left aside or pushed into the background to the “regional” category. The concept of “well cooked or done” as synonym of “reliable” remained as opposite of “raw”-not safe, imprudent. For decades, the best beef in the world was eaten as well cooked as if it was wild; pasta was homemade and eaten really soft (not al dente). Food was never very spicy, avoiding ingredients that were “bad for the liver”, but food was abundant so people would eat in huge quantities, even at the most humble tables. The construction workers would surprise visitors with their rib barbecues grilled in front of everybody. The common table wine was drunk in every home-with sparkling water- and in amazing quantities (in the 50’s there are records that show the consumption was similar to France).

There were many restaurants but not good ones. Going out for dinner consisted of having just a steak, sans sophistications. At the Plaza Hotel you could eventually find some French style food or some local creations such as revuelto de gramajo or matambre atorrante. At Tropezón restaurant, one could have the “pucherete” that is mentioned in the tango. At La Emiliana, you could enjoy squid in the Lyonese style. The truth is that food in Buenos Aires triumphed not by its refinement but for its ingredients. It is written that General De Gaulle arrived in these lands and was honored with an opulent asado. He commented “good meat but without any gastronomic interest”.

During this second wave, Buenos Aires was remarkable for a feature that still persists: good food reachable by everyone or almost everyone; the best quality-price relationship, the nice average restaurants, modern and popular. The top restaurants did not compete with the better worldwide restaurants, but the average restaurant was unbeatable. This fact is still the same.

So, the new wave arrived and it came together with globalization. With the new winds, porteños got used to light lunches; we learnt to think about the scales and peoples taste diversified: Chinese restaurants started to fill the city; tacos appeared shortly thereafter and even sushi. Then Chefs came on stage introducing self created food (de autor) - and nice wines appeared to accompany the meal (table wines started to disappear and were replaced by beer).

And the unthinkable happened: porteños discovered Italian restaurants “like in New York”, we learnt to eat dry al dente pasta, we found out there are other sauces apart from tuco (filetto) and a couple of fish shops taught us to eat fish. And we started to enjoy our steak rare, immeasurably red which is still the best in the world and is the emblematic seal of Buenos Aires food. 

Recipes: 

Chimichurri

Chimichurri is a sauce that accompanies meat and, curiously, has an English etymology. It seems that when English landowners had lunch, they told the laborers to pass them the dressing as follows: “give me curry.” As a result, natives came to use the word “chimichurri” as the seasoning for meat.

Ingredients:

1 head of garlic
1 tablespoon oregano
1 cup wine vinegar
3 tbsp. oil
1 tbsp. red pepper
1 bay leaf
3 cups hot water
1 tbsp. coarse salt

Preparation:

Mix 4 chopped cloves of garlic with oregano, oil, red pepper, salt, and pepper in a bowl. Sprinkle with very hot water. Add vinegar gradually. Place preparation in a bottle, and seal it airtight. Store in a cool place and shake before serving.

Milanesa Napolitana (Neapolitan Breaded Meat)

Despite its name, this is a Buenos Aires dish that was created in a restaurant located near Luna Park Stadium, all thanks to a fortuitous event. 

Ingredients (4 servings):

500 gr. beef round steak
2 eggs
500 gr. breadcrumbs
1 sprig of parsley
1 clove of garlic
200 gr. tomato sauce
250 gr. fresh cheese
1 tsp. oregano
Salt and pepper to taste

Preparation:

Clean and cut the round steak into thin slices. Chop the garlic and parsley, mix them with the eggs, salt, pepper, and beat.  Pass the slices of meat through the mixture, and coat in breadcrumbs. 

Place the milanesas on a baking sheet and bake for 15 minutes at a moderate temperature. Flip them over midway through cooking and cover with a tablespoon of tomato sauce and diced fresh cheese.

Remove, sprinkle with oregano, and serve.

Puchero de Falda (Beef Brisket Stew)

This brisket stew is the Creole dish par excellence. It is the legitimate son of Madrid stew and was a preferred dish during colonial times. 

Ingredients (4 servings):

1 kg. beef brisket
1 kg. cross-cut veal shank
2 chorizos
2 blood sausages
250 gr. bacon
2 onions
2 carrots
1 cup chickpeas
2 leeks
1 stalk of celery
4 potatoes
2 ears of corn
1 head white cabbage
Salt to taste

Preparation:

Boil 4 liters of salted water in a high pot. Boil the cross-cut veal shank; skim. Add the onions and whole peeled carrots, stalks of leeks, celery stalk and the pepper cut into quarters and without seeds.

Once brought to a boil, add beef brisket and cook for approximately 50 minutes. Stir in corn, peeled potatoes, sweet potatoes, and pumpkin.

Cook the previously-soaked chickpeas aside.

In a third pan, cook cabbage with the chorizos, blood sausages and bacon. When ready, serve the meat and, in a separate dish, the vegetables. Serve with Creole sauce.

L´Atelier

Localities: 
Vicente López
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

A slice of France in La Lucila neighborhood, this sweet bistro offers classic contemporary French cuisine. A professional kitchen staff treat their fresh-high quality supplies with due deference in classic up-to-date French recipes. The spacious butter coloured dining room is simply decorated with golden frame mirrors and big paintings. Gastronomy details such as fleur de sel, olive oil, great breads and striking amuse bouches. Good selection of Argentinean, Australian and French wine labels plus a couple of affordable gems.

Address: 

Av. Del Libertador 3836

Phone: 
+54 (11) 4005 5244 / +54 (11) 15 3014 4695
Contact email: 
Classification
Recommendation (Oscars): 
AAG's Highly Recommended
Facilities: 
Valet parking
Accepts reservations
Parking
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Narbona

Localities: 
Tigre
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

The traditional Uruguayan farm and winery settled at Carmelo and Punta del Este, opened this branch at Mercados del Delta commercial center.

The restaurant is divided in two sections: A cheese and canned food grocery store where you can buy marmalades, olive oils, dulce de leche, yoghurts, pastas and homemade wines; and a posh bar for thirty guests in a bistró style, where you can see the typical little chalk boards announcing the daily specials.

The daily menu offers light meals to enjoy as you pass by; such as tapas, salads, picadas (cold meat appetizers), sandwiches, pizzas and pastas are some of the restaurant’s specialties.

On Friday and Saturday nights, the menu changes for more elaborate gourmet meals.

It is essential to make a reservation.

Address: 

Los Eucaliptus y los Sauces, Puerto de Frutos

Phone: 
+54 (11) 4897 6249
Contact email: 
Classification
Facilities: 
Accessible
Accepts reservations
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Época de Quesos

Localities: 
Tigre
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

The traditional picadas(cold meat appetizers) house from Tandil, found its place at Mercados del Delta.

As the original store, the Tigre version shines for its cheese tables and homemade cold meats, cheese fondues and other classics, married with nice wine at a picturesque facility at the side of the river.

The decoration integrates exhibition furniture and tables with patinas of different colors.

Outside, the courtyard combines iron tables and chairs and wooden boats that were turned into comfortable armchairs.

Some other options in the menu are the celiac food, leg cooked in mud oven and canned fruits.

Address: 

Los Eucaliptos y los Sauces - Mercado del Delta, silos 3

Phone: 
+54 (11) 4897 6176
Contact email: 
Classification
Facilities: 
Accessible
Valet parking
Accepts reservations
Parking
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Images: 
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Boulevard Sáenz Peña

Localities: 
Tigre
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

The restaurant is located a few blocks away from Puerto de Frutos, at a boulevard’s corner after which the restaurant is named.

This multi space offers art in all its expressions: paintings from contemporary artists, an old toys collection; even furniture and books gather here to be seasoned by Juliana Lopez May’s exquisite food. The food has the healthy touch that distinguishes Lopez May’s cuisine; prepared with seasonal products, lots of vegetables and all kind of seeds.

The menu is short and is completed with the daily menu.

Boulevard Saenz Peña is open from early hours and offers complete breakfasts, lunches and teas that are served using the decorative furniture that is also for sale.

The restaurant features few tables, so you need to get there early or make a reservation.

Address: 

Boulevard Sáenz Peña 1400

Phone: 
+54 (11) 5197 4776
Contact email: 
Classification
Facilities: 
Accessible
Accepts reservations
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Rosa Negra

Localities: 
San Isidro
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

Rosa Negra has been open for more than ten uninterrupted years and has become an absolute classic in San Isidro and a referent of Buenos Aires high cuisine.The presentation and flavor of Rosa Negra’s food is a gourmet experience in the hands of Hyroyuki Oba, a Chef with credentials.

The menu is varied: meat, fish, sea food, pasta and risotto; all the food is deliciously prepared. His Oriental (prawns tempura) and Spanish (Galician octopus) influence are combined with a variety of grilled meats; premium cuts mainly.

The restaurant also offers a selection of homemade breads, very nice desserts as well as a wide variety of wines from its cellar. The smartness of the food combined with the elegant and pleasant atmosphere are enhanced by a bar that amazes everyone. Among the drinks available, you can enjoy new versions of the classics and nice cocktails made with sparkling beverages.

The service is excellent.

Rosa Negra is not a modern spot, but is private, friendly and romantic at the same time. Many neighbors from Recoleta visit the restaurant as well as Porteños with demanding palate that drive through the city to know the place.

Address: 

Dardo Rocha 1918, Martínez

Phone: 
+54 (11) 4717 2685/2249
Contact email: 
Classification
Recommendation (Oscars): 
AAG's Highly Recommended
Facilities: 
Valet parking
Accepts reservations
Parking
Establishments images
Images: 
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Ohno Obsoleto Bistró

Localities: 
San Isidro
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

Ohno Obsoleto Bistro is a little restaurant available for up to forty guests which is almost lost in down San Isidro.

The dining room is dimly lit and is decorated with vintage furniture; from a telephone booth to a Shell pump and dozens of toys. The restaurant is almost a flea market. Takehiro Ohno, one of the most famous Chefs who is regularly on TV shows, offers a variety of food mixing classics meals and personal creations, with European, Asian and Latin-American influence. You can eat a la carte or order a five course tasting menu that changes depending on the season.

The most attractive dishes are fresh fish with yullin sause and Asian vegetables or crystallized pork bondiola with gravy. To start, you can have squid in its ink and for dessert, creamy rice pudding, mango and passion fruit sauce.

The location of the restaurant is a little inconvenient but is worth finding it.

Address: 

España 1288

Phone: 
+54 (11) 4747 5652
Contact email: 
Classification
Facilities: 
Accepts reservations
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O'Farrell

Localities: 
San Isidro
Establishments type: 
Restaurants
Region: 
Buenos Aires
Establishments information
Description: 

Domain of husband and wife team Hubert and Pamela, this restaurant of gastronomie serves contemporary cuisine.

Chef O’Farrell continues choosing refined-unique products. He also works with local top ingredients, finest olive oil, artisan honey and more delights. Cuisine here centers on great skills, American recipes and classic French dishes. Stylish Pamela manages the place.

Casual and confortable, neat elegant décor and smoking area. A fine selection of local, European and American wine labels.

Address: 

Av. Libertador 15274

Phone: 
+54 (11) 4742 4869
Classification
Recommendation (Oscars): 
AAG's Very Highly Recommended
Facilities: 
Accessible
Valet parking
Accepts reservations
Parking
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