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El Preferido de Palermo

Buenos Aires, Argentina

A traditional bodegón reinvented for the 21st century

El Preferido de Palermo

On the Pass

Guido Tassi (left) and Martin Lukesch

The location: In a large 20th-century house where one of the first restaurants in the neighbourhood was founded, restaurateur Pablo Rivero and chef Guido Tassi set to work. They recovered one of the most emblematic corners of the area, maintaining the essence of a Buenos Aires bodegón.

The food: The kitchen, led by head chef Martin Lukesch, focuses on the classic dishes of Buenos Aires, which were influenced by Italian and Spanish immigrants. The magic lies in the products: organic vegetables from their own garden, homemade preserves and the sausages made by master butcher Guido Tassi, which are exhibited in a cellar at the back of the dining room – a reminder of Argentine tradition.

How to order: If you can, try a little bit of everything: the ideal scenario is always to have several dishes on the table. Don’t miss the faina (Italian-inspired flatbread) with provolone cheese, the Leberwurst with pickles, the potato tortilla, and of course a selection of charcuterie. In winter, try the stews, lentils or mondongo, a traditional tripe stew; and all year round, order the beef cordon bleu (milanesa).

Sweet tooth: When it comes to dessert, the restaurant majors on Argentinean classics. Some favourites include the panqueque with dulce de leche and the homemade ice creams.

To drink: There is a great variety of natural and small production wines, gems that you will only find at El Preferido de Palermo.

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