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Crizia

Buenos Aires

A love letter to the Argentine sea expressed through fire and finesse

Seafood master: Since opening in 2004, Crizia has quietly redefined how Buenos Aires dines on seafood. In a city known for its beef, chef-owner Gabriel Oggero built a temple to the ocean, celebrating the breadth of Argentina's maritime bounty from Patagonia to the Atlantic coast. The restaurant's ethos combines culinary precision with environmental respect, showcasing ingredients sourced from small-scale producers and sustainable fisheries.

The experience: Located in Palermo, Crizia's sleek, loft-style space feels both elegant and elemental: flickering light, charcoal aromas and a glass-walled wine cellar anchoring the dining room. Guests move from the oyster bar, where Patagonian oysters are served raw, tempura-fried, or gratinéed, to a menu that flows like a journey from sea to land.

On the menu: Each dish highlights Argentina's diversity: wild prawns grilled over wood, black rice with squid from the cold southern coast, and Atlantic fish brightened with sea foam and citrus. The wood oven and grill take centre stage, infusing dishes like lamb from Santa Cruz or duck with smoky depth, while the chef's fondness for seasonal vegetables and local grains balances the menu's intensity.

Eco credentials: Crizia's strength lies in its synthesis of artistry, sustainability, and passion for the sea. With its own rooftop garden and close relationships with artisanal producers, the restaurant captures a distinctly Argentine approach to coastal cuisine.

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