Yamila Di Renzo
Tucked away in the San Isidro suburb of the city, chef Alejandro ‘Alo’ Féraud reimagines a classic European bistro for an Argentinian audience, using on-the-doorstep ingredients to produce playful dishes that borrow techniques and flavours from both continents.
After working in Europe and Southeast Asia, Féraud’s menus have an international outlook (Alo is open for breakfast, lunch and dinner). An evening selection might include rich beef triangoli, bacon-wrapped rabbit chorizo and a pistachio and dill pesto pasta with caramelised Patagonian scallops. All produce is local, with many of the vegetables and herbs harvested from the restaurant’s kitchen garden.