Authentic market-based Argentinian
Pancetta in a clay oven
3 de Febrero 1167, Belgrano, Buenos Aires
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