No.44

Proper

Buenos Aires, Argentina

On the pass:

Leonardo Lanussol and Augusto Mayer

Pastry chef:

Style of food:

Seasonal Argentinian

Standout dish:

Calamari, fermented bean aioli and broccoli

Contact:

Aráoz 1676, Esquina Costa Rica, Buenos Aires

+54 11 4831-0027
http://www.properbsas.com.ar

Two young chefs combine Argentina’s affinity for open-flame cooking with veg-led creations

Chief reason to visit: When chef Leo Lanussol and pastry chef Augusto Mayer opened Proper in 2016, it was an instant success. Carnivores take a break from meat-heavy Buenos Aires steakhouses and enter into a world of vegetable-forward seasonal small plate dining.

A few words on the chef: For many years, the young duo worked under renowned chef and TV personality Narda Lepes, who debuted in the Latin America’s 50 Best Restaurants list this year with her Buenos Aires opening Narda Comedor. This is Lanussol and Mayer’s first solo venture.

Typical dishes: Proper takes pride in its sourdough bread, an elaborate process lasting three days. It is recommended to be ordered alongside homemade butter and Atlantic anchovies from Mar del Plata. The 30-second cooked calamari with broccoli and aioli is another house favourite. Make sure to save room for dessert, especially the dulce de leche flan with vanilla bean whipped cream, which many say is the best flan rendition in the city.

What else? Almost every dish is cooked inside a handmade wood-fired oven, visible to diners in the open kitchen.

The vibe: The industrial-style restaurant is tucked inside an ex-mechanic’s workshop. Proper doesn’t take reservations, so arriving early (or late) is key.

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