Buenos Aires, Argentina
Chief reason to visit: With a focus on seasonal ingredients, traceable produce and Argentina’s multicultural make-up, Chila offers an innovative interpretation of Argentine cuisine.
A few words on the chef: The young and talented Bargero trained in Europe at The World’s Best Restaurant Mirazur in Menton with Mauro Colagreco and at Restaurant David Toutain in Paris. In 2016, he returned to Argentina to work for a year with Soledad Nardelli at Chila, before leaving for Moscow, where he received a call from Chila’s owner Andrés Porcel asking him to return as executive chef.
The experience: The menu changes seasonally, with 10 different menus rotating over the months. Highlights include black hake with Jerusalem artichoke; cured beef with yoghurt and chimichurri; or young squid, lettuce and capers.
What’s the restaurant like? Chila underwent renovations in 2017, with a new open kitchen visible for diners through a large window. The atmosphere is elegant and sleek.
What else? Chef Bargero is an early bird – he used to wake up at 5am to harvest the orchard at Mirazur, and still likes to use the first hours of the day to scour the Mercado Central in Buenos Aires.