![\"\"](\"https:\/\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires21.jpg\")
<\/p>\n<\/p>\n
In expectation of a secret payroll, made for the first time in history, which aims to recognize and rank the quality and culinary identity of the region, the prestigious British magazine Restaurant in Lima awarded to the top 50 Latin American restaurants. Argentina, apart of the great tours offered from Buenos Aires<\/a> has great restaurants like Palermo Tegui, the chef Germ\u00e1n Martitegui as the best restaurant in the country and ninth at the regional level was the country that garnered major awards, with 15 locations in the ranking, followed by Mexico, with 11; Brazil, with 9, and Peru, with 7. Chef<\/strong> A dream Green A commitment to the environment and nature. Therefore, we reinforce this commitment by establishing an agreement with the firm Green Dream for our salad vegetables, are only the best of the season. They are seasonal vegetables, born in a field near La Cabrera. Each month will be what nature offers us. This month, a mix of green, composed of a mixture of the best four lettuce, radicchio rosso and added mini beet leaves, which are at their best in spring and autumn coming to the tables of La Cabrera less than 24 hours! Chef<\/strong> Specials<\/strong> Panera separate chapter for possibly the best of all the restaurants in town. Malbec bread, violet tones, always attracts attention. Also I like the itch of bread mustard, while the walnut and blue cheese salad summarized in a dough. In this classic as Italian focaccia, whole wheat bread and add baguettinis. Impeccable.<\/p>\n One thing: the dishes can not be shared. By its concept and presentation, each is designed to be enjoyed by one person.<\/p>\n A great restaurant to go at night, with time and wanting to eat well, regardless of the expense. Then, stroll along the docks of the old port.<\/p>\n Specials<\/strong> Chef<\/strong> Chef<\/strong> 1884 The kitchen tries to approach more and more to the features of Argentina with its Incan Andean roots in the north and European migrations marked left their dreams in recipes that brought memories in their home and in their empty pockets. Chef<\/strong> Chef<\/strong> Stephanie Kyriazis di Benedetto and Matias are the owners, a young couple of chefs who defines it as his “cuisine influences.” The menu is simple and only has two menus: the short and long, 6 and 8 steps each, which rotates each month.<\/p>\n The first, for example, can start with carpaccio of tenderloin, stick with a low-temperature cooked egg, salmon and beets, while reserves for the highlight one eye steak with sauteed zucchini with corn.<\/p>\n The menu of 8 steps, meanwhile, could include a very tasty crab croquette, go through a warm duck salad and radishes and pickles air, jump into a cold cream of cauliflower to cool, and background, a dish He says in the letter month: bluefin tuna with roasted peanuts underdone, to remember.<\/p>\n Cuisine, with dishes that masterfully combine a lot of ingredients. An example? Catch of the day in Cordoba saffron, vegetables, cherry tomatoes, yellow peppers rouille and translucent as a bouillabaisse broth. There are six main options. Entries, duck confit cannelloni treated like a potato stands. Special concern for the quality of inputs note: the menu includes organic chicken and vegetables ditto.<\/p>\n The small lounge leads to a courtyard in the center of the block with koi pond and century plants that will soon be able to dine. The house has a cellar in what was the basement of the house, with more than 3,000 bottles alternating between traditional and boutique wineries.<\/p>\n A good option is to opt for the tasting menu of eight steps in which Gipponi choose different dishes on the menu. Some that stand out are the sweetbreads of lamb with fennel and lemongrass sauce, the rabbit liver ravioli air watercress and mushrooms and broth catch of the day with artichoke sauce. Anyway, the dishes will vary according to the season.<\/p>\n The flavors blend perfectly and are enhanced. Among the desserts, very fresh and balanced lullo granita with yoghurt foam, lychees and pumpkin seeds.<\/p>\n The meats are another of the high points of Ellen. They offer three varieties: Angus, Kobe and very fashionable dry age steaks that are aged up to 80 days in refrigerator in sight. It is remarkable neatness of presentation, on wooden boards with a metal container with slit, through which the meat juice is filtered.<\/p>\n All this in a large room with capacity for 140 seats and several different sectors: tables, boxes, salon to do private and chef table, ie, a communal table next to the kitchen. If you ask a wine with more than 500 pesos, you massage the ego lowering of cava wine on a pull, a kind of pulley system type tank.<\/p>\n In expectation of a secret payroll, made for the first time in history, which aims to recognize and rank the quality and culinary identity of the region, the prestigious British magazine Restaurant in Lima awarded to the top 50 Latin … Continue reading
\nThe jury was composed of 250 connoisseurs, among critics, food journalists, chefs, restaurateurs and gourmets respected.
\nTegui, opened four years ago, also received the award for best Argentine restaurant, awarded by the Argentina association Gourmet. Martitegui, disciple of Francis Mallmann, the only absent in the day, received the award with his second chef, Maxi Matsumoto, and to the ecstatic applause of who was his “gastronomic mom”: Beatriz Chomnalez. “My job starting tomorrow will be the same as always, but trying to leave the Argentina well represented in the world and to build a future for our cooking stage. I’m happy for the recognition of all the gastronomy of our country, although there is still much “Martitegui said. He added: “. Actually, I did not expect to be the first, I neither sought The award puts the spotlight on Tegui, which, paradoxically, was designed to go unnoticed, as it is an almost hidden restaurant”.
\nGrill Palermo La Cabrera, commanded by Gaston Riveira, is ranked at 17th, followed by Volume 1 (18 \u00b0), Oviedo (27 \u00b0), Chila (28 \u00b0) and Sucre (29 \u00b0). Aramburu molecular cuisine in San Telmo, was ranked 31st; Pure Earth, 33 \u00b0; Mendoza Francis Mallmann 1884, 37th \u00b0; The baqueano, 39 \u00b0; Unik, 40 \u00b0; Paraje Arevalo, 44 \u200b\u200b\u00b0; Umare House, 45 \u00b0; Gipponi, the 49th, and closed the payroll Elena, the Four Seasons restaurant.
\nKnown Argentine, also appeared in the ranking of Uruguay two restaurants: Parador La Huella, Jose Ignacio (20 \u00b0), and The Bourgonne Punta del Este (42 \u00b0).
\nin addition, there were other individual awards, including the Veuve Clicquot to the best Latin American chef, who dedicated to Brazilian Helana Rizzo, who with her husband, the Spanish Daniel Redondo, are the makers of the rest Mani great prestige in San Pablo .
\nArgentines in the top 50
\nA gourmet elite list of the best restaurants in Latin America was announced by the magazine Restaurant, from voting for an integrated food critics, chefs, restaurateurs, journalists and other experts jury. These were chosen Argentines:<\/p>\n ![\"restaurant_buenos_aires20\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires20.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires20\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires09\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires09.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires09\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires01\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires01.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires01\\"")
<\/a> <\/div> <\/div> <\/div> <\/div>\n#9 Tegui<\/h1>\n
\nGerman Martitegui
\nSpecials<\/strong>
\nIn the district of Palermo Hollywood is Tegui, a restaurant run by renowned chef Germ\u00e1n Martintegui. Its minimalist and sophisticated decor create an intimate atmosphere for lunch with the couple or for a business lunch or dinner. His cuisine has a menu in which meats, seafood, fish and salads abound. One of the recommendations of the place are its tasting menus of 5 or 10 steps, ideal for testing a wide range of different dishes.<\/p>\n#17 La Cabrera<\/h1>\n
\nExperience La Cabrera La Cabrera offers the opportunity to enjoy an unparalleled experience, with the best cuts of meat breeds Waygu, Hereford and Aberdeen Angus. The idea is that everyone eats well and pass better. That it is when I invite you to experience ?, says Gaston La Cabrera La Cabrera creator Riveira. We hope to make this day unique.<\/p>\n#\u00a018 Tomo<\/h1>\n
\nFederico Fialayre and Ebe Concaro
\nSpecials<\/strong>
\nMain course: Fish of the day made easily; Duck breast with mushrooms and chestnuts<\/p>\n#27 \u00a0Oviedo<\/h1>\n
\nFresh fish and seafood. Lamb meat, pork and beef.<\/p>\n#28 Chila<\/h1>\n
#\u00a029 Sucre<\/h1>\n
\nSucre is a cuisine restaurant located in Lower Belgrano. Their menu is influenced by different types of cuisine, including Italian, Japanese, Spanish and Peruvian, among others. You can find fresh fish dishes, risottos, pastas, grills and cooking on wood Quebracho as Bistec, Lomo Dry Age, Bondiola and beef sausage, all meat from pastoral. Its modern and innovative atmosphere is inspired by an industrial space. It has a tin bar where you can taste different types of cocktails and snacks.<\/p>\n\u00a0#\u00a031 Aramburu<\/h1>\n
\nGonzalo Aramburu
\nSpecials<\/strong>
\nTasting menu only 12 steps. Unilateral prawns cooking on refractory stone, forgotten in Eastern ferment and nitrogen tangerine. Something Forest: Rabbit at 65 degrees for 18 hours, fungi station in pine oil infused veil of herbs, wildflowers and ground carob. Dessert: grilled pineapple with sugar cardamom, lamb juice, ice cream clove and cinnamon.<\/p>\n#\u00a033 Pure Land<\/h1>\n
\nMartin Molteni
\nSpecials<\/strong>
\nHome: bondiola honey pork spices, roasted potatoes, pears and baked apples, gravies and red wine and bay leaf aromas. Dessert: subtle lime mousse with marinated fruit under tile crisp, aromas basil caipirinha jelly and green pepper.<\/p>\n#\u00a037 Francis Mallmann 1884, Mendoza<\/h1>\n
\nIn the basement of 1884 are more than 600 labels of Argentine wines, and twelve thousand bottles, mostly for sale in our letter and others saved, is where I closely are the best and recognized juices of our vines other company that would be.<\/p>\n#\u00a039 Baqueano<\/h1>\n
\nPablo Fernando Rivarola
\nSpecials<\/strong>
\nTasting menu in 7 steps every week according to the existence product is updated, according to its seasonality. Specialized in alternative meats of our country: chinchilla, ostrich, lamb, llama, yacar, crayfish, pheasant, partridge, quail, rabbit, hare, pig, wild boar. Fresh fish from the Atlantic and river, fresh Atlantic seafood. Other local products: Andean potatoes, sprouts, baby leaves and edible flowers, fresh mushrooms, cheeses and regional sweets, rustic sausages, wines from different wine regions of our land.
\nOthers<\/strong>
\nSunday and Monday at noon only group bookings of 6 or more. Spring-Summer hours: Tuesday to Saturday from 20 to 0. autumn-winter hours: Tuesday to Saturday 19-23.<\/p>\n ![\"restaurant_buenos_aires02\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires02.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires02\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires06\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires06.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires06\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires07\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires07.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires07\\"")
<\/a> <\/div> <\/div> <\/div> <\/div>\n#\u00a040 Unik<\/h1>\n
\nMaximiliano Rossi
\nSpecials<\/strong>
\nUnik is located in Palermo Soho. The innovative environment is decorated with furniture, lamps, chairs and other objects designers of the sixties and seventies. Conceived and designed by architect Marcelo Joulia, Unik manages to unify an interesting gastronomic proposal with an original design concept. His cuisine of Argentinean contemporary style features specialties like prawns with Sour Cream Smoked Chubut shallots or the Patagonian house sausage with mashed eggplant salad and vegetables, among others.<\/p>\n#\u00a044 Paraje Arevalo<\/h1>\n
#\u00a045 House Umare<\/h1>\n
#\u00a049 Hern\u00e1n Gipponi<\/h1>\n
#\u00a0Elena 50<\/h1>\n
![\"restaurant_buenos_aires04\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires04.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires04\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires05\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires05.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires05\\"")
<\/a> <\/div> <\/div> ![\"restaurant_buenos_aires00\"](\"https:\/\/i0.wp.com\/www.01argentina.travel\/luxury_tours_argentina\/wp-content\/uploads\/2015\/12\/restaurant_buenos_aires00.jpg?w=209&h=209&crop=1&ssl=1\" "\\"restaurant_buenos_aires00\\"")
<\/a> <\/div> <\/div> <\/div> <\/div>\n","protected":false},"excerpt":{"rendered":"