No.37

Elena

Buenos Aires, Argentina

On the pass:

Juan Gaffuri (pictured) with Nicolás Díaz Rosaenz

Pastry chef:

Joaquin Grimaldi

Style of food:

Argentinian with modern European influences

Standout dish:

45-day dry-aged beef T-bone

Contact:

Four Seasons Hotel Buenos Aires, Posadas 1086/88, Buenos Aires

+54 11 4321 1200
http://www.fourseasons.com/buenosaires/

The Four Seasons Hotel’s upscale take on classic Argentine flavours

Chief reason to visit: Elegant porteño cuisine revered by all culinary tastes.

A few words on the chef: Executive chef Juan Gaffuri joined the Four Seasons group when he was 16 and worked all over the world before returning to his home of Argentina. He is joined in the kitchen at Elena by head chef Nicolás Díaz Rosáenz.

Typical dishes: Grilled sweetbreads; burrata al salmorejo; squid-ink rice; Elena stuffed potato; 45-day dry-aged T-Bone steak.

What’s the vibe? A local restaurant gem in Recoleta, Elena appeals to the whole family, making it the ideal spot for special occasions, family gatherings, and for travellers unfamiliar with porteño cuisine.

What’s the dining space like? The luxurious two-story space features a grand spiral staircase, lush wood and leather furnishings, and an open kitchen with a large marble butcher’s table.

What else? Every Sunday, Elena serves one of the best and most popular brunch buffets in Buenos Aires.

Other ventures: Elena makes its own brand of homemade gelato, Dolce Morte, created by pastry chef Joaquin Grimaldi.

Images: Juan Hitters, Erika Rojas, Damian Liviciche

Meet our Partners