No.50

Pura Tierra

Buenos Aires, Argentina

On the pass:

Martin Molteni

Pastry chef:

Arturo Abadía

Style of food:

Authentic market-based Argentinian

Standout dish:

Pancetta in a clay oven

Contact:

3 de Febrero 1167, Belgrano, Buenos Aires

+54-11-4899-2007
http://www.puratierra.com.ar/

Colourful cuisine celebrating Argentine ingredients and history

In a nutshell: Pura Tierra, meaning ‘pure earth’, is an exploration of South American flavours with particular emphasis on Argentina. Chef Martin Molteni cooks with local produce, rediscovering pre-Columbian ingredients and prehistoric techniques such as clay-fired oven cooking.

History of a chef: Molteni discovered cooking at 12 years old and studied at the Regency Hotel School in Australia. In 1994 he moved to France, returning to Argentina two years later with a mission to find the roots of his country’s cuisine. He opened Pura Tierra in 2006 and has represented Argentina in the world-famous Bocuse D’Or competition.

On the menu: Molteni’s colourful plates include carpaccio of Andean tubers, sweetbreads with sugar cane honey and llama tartare. There’s an eight-course tasting option with two choices of wine pairings, as well as an ample à la carte menu.

10th anniversary: Pura Tierra celebrates 10 years in 2016 so Molteni has invited cooks from across Argentina to collaborate in his kitchen. The line-up includes 50 Best chefs Soledad Nardelli of Chila and Guido Tassi of Restó.

Images: Eduardo Torres

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