No.42

Aramburu

Buenos Aires, Argentina

On the pass:

Gonzalo Aramburu

Pastry chef:

Style of food:

Modern Argentinian

Standout dish:

Crab with kadaif dough and muña muña milk

Contact:

Salta 1050, Buenos Aires

+54 11 4305 0439
http://www.gonzaloaramburu.com

Meat specialist Gonzalo Aramburu applies molecular techniques at his eponymous eatery

Chief reason to visit: An amalgamation of textures, flavours and aromas shakes the tastebuds into action during the 12-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 Aramburu Bis restaurant, a more casual eatery located on the same street as Aramburu in San Telmo, the neighbourhood in which he grew up.

What’s the vibe? An intimate space with just 16 seats, at Aramburu, 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.

Meet our Partners