No.44

Aramburu

Buenos Aires, Argentina

On the pass:

Gonzalo Aramburu

Pastry chef:

Style of food:

Modern Argentinian

Standout dish:

Fillet mignon with garlic purée and caramelised onion

Contact:

Salta 1050, Buenos Aires

+54 11 4305 0439
http://www.arambururesto.com.ar/

Meat specialist Gonzalo Aramburu applies molecular techniques at his eponymous eatery

Chief reason to visit: An amalgamation of textures, flavours and aromas shake tastebuds into action during the 17-course menu served at this petite establishment by a leading purveyor of modern Argentine cuisine.

A few words on the chef: Gonzalo Aramburu honed his culinary skills in Europe at the likes of Martín Berasategui in Spain and Joël Robuchon’s Jamin in Paris before returning to his homeland to open his own place.

Typical dishes: Suckling pig with squash purée and mandarin sorbet; filet mignon with garlic purée and caramelised onion. Aramburu’s flair with meat cuts is well known.

Other ventures: The chef also owns the more informal restaurant Bis, recently relocated to the neighbourhood of Recoleta, and the foodtruck Aramburu Street, which can be found touring Buenos Aires' gastronomic fairs.

What’s the vibe? An intimate space with just 28 seats, diners can watch the chef and his team’s flamboyant gastronomic techniques in action through the strategically placed kitchen window. Opt for the paired menu as Aramburu’s wine list is second to none.

Images: Rodrigo Ruiz Ciancia

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