No.26

Chila

Buenos Aires, Argentina

On the pass:

Andrés Porcel (right) with Pedro Bargero

Pastry chef:

Ana Irie

Style of food:

Region-based modern Argentine

Standout dish:

Loin tartare, oysters and hazelnuts

Contact:

Alicia Moreau de Justo 1160, Puerto Madero, Buenos Aires

+54 11 4343 6067
http://www.chilaweb.com.ar

A persistent quest to celebrate and modernise Argentine regional ingredients

Chief reason to visit: New head chef Pedro Bargero took over from Soledad Nardelli in 2017 and lives up to expectations with surprising combinations of seasonal ingredients.

A few words on the chef: The young and talented Bargero trained in Europe at Mirazur in Menton with Mauro Colagreco and at Restaurant David Toutain in Paris. In 2016, he returned to Argentina to work for a year with Soledad Nardelli at Chila, before leaving for Moscow, where he received a sudden call from Chila’s owner Andrés Porcel asking him to return.

The experience: There are two tasting menus and a daily-changing vegetarian menu. Highlights include black hake with Jerusalem artichoke; cured beef with yoghurt and chimichurri; or young squid, lettuce and capers.

What’s the restaurant like? New chef, new dining room – Chila recently renovated and opened up its kitchen, which can now be seen by diners through a large window. The atmosphere is still elegant and sleek.

What else? Chef Bargero is an early bird – he used to wake up at 5am to harvest the orchard at Mirazur, and still likes to use the first hours of the day to scour the Mercado Central in Buenos Aires.

Images: Magdalena Staurino

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