Buenos Aires, Argentina

Limitless culinary creativity


On the Pass

Gonzalu Aramburu

Pastry Chef

Antonella Ferreri

About the chef: The story begins in the Buenos Aires neighbourhood of Constitución. Here, in 2007, Gonzalo Aramburu opened his first restaurant in Argentina after training in some of the most important kitchens in the world and working with the likes of Daniel Boulud, Charlie Trotter and Martín Berasategui. With a creative vision anchored on research and technique, he put forward a tasting menu with seasonal products that elevate Argentine cuisine to a new level.

The space: In 2018, Aramburu moved his eponymous restaurant to the Recoleta neighbourhood, in the charming Pasaje del Correo. Here, he created a sober atmosphere with soft lighting and an open kitchen where not a single detail is missed in the search of a perfect, complete dish.

The news: In late 2020, Aramburu opened a whole new space. The restaurant’s top floor, decorated with a vertical garden, features an R&D laboratory with a test kitchen and a private room with a table for 12.

The experience: During a 20-course journey, which starts in the main dining room and ends on the upper floor, you will taste the best version of Aramburu’s style, based on the best seasonal products. The food is accompanied by wines selected from the restaurant’s recently added cellar, filled every day with new bottles that are a result of the team’s research into all manner of Argentine winemakers.