Buenos Aires F&B Scene - Volume I
Jan 6, 2012, 11:56 am
#556
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Many thanks for a useful, informative review. Definitely on the list for our next visit to Buenos Aires!
Jan 6, 2012, 1:09 pm
#557
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Thanks for the great report.... I will put this place on my to do list... ^
A few nights ago I tried El Baqueano restoelbaqueano.com
What a nice surprise. I’ve walked by it for the past few years, always a bit hesitant, because they serve “native” meats, birds, etc. The menu is limited to a AR$160 tasting menu (under $40) for several courses that are the most interesting and tasty I’ve had in Buenos Aires. (I’m not talking about big hunk of dead cow tasty, I’m talking about innovative food.) In fact, I much preferred this meal over the tasting menu at Pura Tierra. One of the courses was a tribute to El Bulli. Fear not, this isn’t a restaurant full of foams.
The wine list had a few options in each of many varietals. The server (one of the owners) was quite knowledgeable in everything she served, and knew the wines well. As much as you might be afraid of eating llama carpaccio, well, you shouldn’t be, nor with ñandu (an ostrich like bird), or yacare (alligator-like) -filled gyoza, or anything else we ate, including an edible wood.
The restaurant is located in San Telmo. A thoroughly pleasant experience. They also offer a 4 pour wine pairing for $115pp - we instead started with a bottle of rose, followed by a bottle of red. The wine price points will not ruin your meal - they cover a wide range starting in the just-under US$20/bottle, and most categories had something in the under US$25 range (and of course, a lot higher, should you choose).
What a nice surprise. I’ve walked by it for the past few years, always a bit hesitant, because they serve “native” meats, birds, etc. The menu is limited to a AR$160 tasting menu (under $40) for several courses that are the most interesting and tasty I’ve had in Buenos Aires. (I’m not talking about big hunk of dead cow tasty, I’m talking about innovative food.) In fact, I much preferred this meal over the tasting menu at Pura Tierra. One of the courses was a tribute to El Bulli. Fear not, this isn’t a restaurant full of foams.
The wine list had a few options in each of many varietals. The server (one of the owners) was quite knowledgeable in everything she served, and knew the wines well. As much as you might be afraid of eating llama carpaccio, well, you shouldn’t be, nor with ñandu (an ostrich like bird), or yacare (alligator-like) -filled gyoza, or anything else we ate, including an edible wood.
The restaurant is located in San Telmo. A thoroughly pleasant experience. They also offer a 4 pour wine pairing for $115pp - we instead started with a bottle of rose, followed by a bottle of red. The wine price points will not ruin your meal - they cover a wide range starting in the just-under US$20/bottle, and most categories had something in the under US$25 range (and of course, a lot higher, should you choose).
Jan 6, 2012, 4:46 pm
#558
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I was wondering if you've ever thought of creating a list of currently recommended restaurants for this thread? There are so many excellent options as you read through it I feel overwhelmed with the suggested options. I'll be there for the Do and will have just five nights to indulge as many of these choices as possible.
Jan 12, 2012, 6:40 pm
#560
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Jan 14, 2012, 8:41 am
#561
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Jan 14, 2012, 10:12 am
#562
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- you're only a few years behind me 
On a point where I never wanted to take this thread, but the informed visitor needs to know, the beef quality of Argentina has changed dramatically over the past handful of years. What you need to know is that high quality beef remains available, but you may not find it at the "run of the mill" neighborhood parrilla (as beef costs have risen substantially, they can't afford to give you the great stuff at low prices). You need to know where you are going, with a recent recommendation. My most recent experiences with parrillas del barrio (run of the mill non-descript not on the tourist circuit places) were so so to pretty good. The best beef I ate on the most recent trip were (1) eaten at an unmarked estancia on the north side, grilled by the proprietor, and (2) home cooked by myself.
So, you can still have great beef when you travel to Argentina, and you should have it - to avoid disappointment, just do a bit of checking in advance and you will!
Jan 14, 2012, 10:32 am
#563
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On a point where I never wanted to take this thread, but the informed visitor needs to know, the beef quality of Argentina has changed dramatically over the past handful of years. What you need to know is that high quality beef remains available, but you may not find it at the "run of the mill" neighborhood parrilla (as beef costs have risen substantially, they can't afford to give you the great stuff at low prices). You need to know where you are going, with a recent recommendation. My most recent experiences with parrillas del barrio (run of the mill non-descript not on the tourist circuit places) were so so to pretty good. The best beef I ate on the most recent trip were (1) eaten at an unmarked estancia on the north side, grilled by the proprietor, and (2) home cooked by myself.
So, you can still have great beef when you travel to Argentina, and you should have it - to avoid disappointment, just do a bit of checking in advance and you will!
So, you can still have great beef when you travel to Argentina, and you should have it - to avoid disappointment, just do a bit of checking in advance and you will!
It is sad, but true.... excellent run of the mill beef is something that has expired a long time ago. The darned feed-lots are killing the real Argentine Beef. Im a huge carnivore and grill at home at least 2.5 times a week, and getting high-quality beef is getting more and more expensive, and at times even if you are willing to pay a small fortune getting stuff that can match my pain-in-the-arse standards is not easy.
Thanks for the kind comment on (1) above.... but to be honest, I was not entirely pleased with the quality of the dead cow that evening... it was good, but not stellar. Thank God for my stellar grilling skills...
Of course, we had one of the most problematic cuts you can get, the famed Asado de Tira. This is a high-variance cut, which can often be overly chewey and/or fatty... getting a perfect asado de tira is a mixture of luck and science/mystery of the occult...
Jan 14, 2012, 10:55 am
#564
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Thanks for the kind comment on (1) above.... but to be honest, I was not entirely pleased with the quality of the dead cow that evening... it was good, but not stellar. Thank God for my stellar grilling skills...
Of course, we had one of the most problematic cuts you can get, the famed Asado de Tira. This is a high-variance cut, which can often be overly chewey and/or fatty... getting a perfect asado de tira is a mixture of luck and science/mystery of the occult...
Of course, we had one of the most problematic cuts you can get, the famed Asado de Tira. This is a high-variance cut, which can often be overly chewey and/or fatty... getting a perfect asado de tira is a mixture of luck and science/mystery of the occult...
As I'm familiar with the cut, I know how problematic it can be, so I didn't blame it on the chef. At least it wasn't one of those "I had to spit out half of it" meals.On another food note, I highly recommend the alfajores at Kakawa http://www.kakawa.com.ar/
These are the best packaged alfajores I've ever had in Argentina. (I'm not comparing them one way or the other to what you might get at a great bakery.) Their other chocolate products are fine (they are very pretty, but taste-wise, just a 'good.') There are 3 retail locations:
http://www.kakawa.com.ar/donde-estamos.aspx
Jan 14, 2012, 11:23 am
#565
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A few nights ago I tried El Baqueano restoelbaqueano.com
... As much as you might be afraid of eating llama carpaccio, well, you shouldn’t be, nor with ñandu (an ostrich like bird), or yacare (alligator-like) -filled gyoza, or anything else we ate, including an edible wood.
... As much as you might be afraid of eating llama carpaccio, well, you shouldn’t be, nor with ñandu (an ostrich like bird), or yacare (alligator-like) -filled gyoza, or anything else we ate, including an edible wood.
I only saw a couple of animalitos feroces 
Jan 20, 2012, 1:21 pm
#566
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If you think you saw animales feroces you should be here when my little ones have one of their naughty days...
Jan 28, 2012, 8:48 am
#567
Join Date: Dec 2011
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Butterfly Restaurant
Had a great visit to Butterfly in Bariloche. A wonderful imaginative 7 course tasting menu.
Thank you Gaucho100K for your posting in this thread. You said it was one of the best in Argentina. I have limited experience in Argentina, but it was one of the best resaurants I've experienced in my travels.
We spoke to the staff and they are running at about 50% of a normal year.
This is a chance to make last minute reservations, like I did.
The night we dined there was only 10 guests.
We will be in Mendoza in a few days. Does anyone know of a restaraunt that is a similar experience to Butterfly?
Thank you Gaucho100K for your posting in this thread. You said it was one of the best in Argentina. I have limited experience in Argentina, but it was one of the best resaurants I've experienced in my travels.
We spoke to the staff and they are running at about 50% of a normal year.
This is a chance to make last minute reservations, like I did.
The night we dined there was only 10 guests.
We will be in Mendoza in a few days. Does anyone know of a restaraunt that is a similar experience to Butterfly?
Jan 29, 2012, 11:16 am
#568
Moderator, Argentina and FlyerTalk Evangelist
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Had a great visit to Butterfly in Bariloche. A wonderful imaginative 7 course tasting menu.
Thank you Gaucho100K for your posting in this thread. You said it was one of the best in Argentina. I have limited experience in Argentina, but it was one of the best resaurants I've experienced in my travels.
We spoke to the staff and they are running at about 50% of a normal year.
This is a chance to make last minute reservations, like I did.
The night we dined there was only 10 guests.
We will be in Mendoza in a few days. Does anyone know of a restaraunt that is a similar experience to Butterfly?
Thank you Gaucho100K for your posting in this thread. You said it was one of the best in Argentina. I have limited experience in Argentina, but it was one of the best resaurants I've experienced in my travels.
We spoke to the staff and they are running at about 50% of a normal year.
This is a chance to make last minute reservations, like I did.
The night we dined there was only 10 guests.
We will be in Mendoza in a few days. Does anyone know of a restaraunt that is a similar experience to Butterfly?
I dont think you will have a similar experience in Mendoza... but this is not to say you cannot have a memorable meal there. Its just that the intimate ambiance of Butterfly is very difficult to replicate. 1884 is a one of my favorites in Mendoza, although I never know if I get a special red-carpet treatment because Im in the Wine Industry... regardless, I try to get to 1884 every time Im in Mendoza.
Jan 29, 2012, 6:39 pm
#569
Join Date: Dec 2011
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Thank you Gaucho100K for your suggestion of 1884, will give it a try.
Butterfly is truely a wonderful experience. Location, service and fabulous food. Wish it was closer to New York!
Butterfly is truely a wonderful experience. Location, service and fabulous food. Wish it was closer to New York!
Feb 17, 2012, 12:08 pm
#570
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