A brief history: Now on the cusp of celebrating its 20th anniversary in 2024, Crizia has been putting the Argentine Sea and Atlantic Ocean first from day one. Chef Gabriel Oggero and front-of-house director Geraldine Gastaldo – the husband-and-wife team behind this popular Buenos Aires eatery – pioneered a renewed appreciation for traditional fishing methods, their menu guided by the finest fish and shellfish and complemented by a dedicated oyster bar. After moving premises in 2021, they also boosted the wine programme by building a three-storey vertical cellar.
Who’s the chef? A cook for more than 30 years, Oggero started out playing in the kitchen of his parent’s catering company long before reaching adolescence. His culinary path mapped out, his first ‘real’ job at age 18 was at a ski resort before returning to work for the family business. In 2004, he and Gastaldo opened Crizia in the neighbourhood of Palermo Soho, later upping sticks to nearby Palermo Hollywood; they also run June, their catering company.
Love at first sight: When Oggero started travelling beyond Argentina, he found himself seduced by the sensual qualities of oysters, their cultivation methods and the different ways they’re enjoyed. Since opening Crizia, he has worked closely with marine biologists to bring these bivalves fresh to the capital city.
On the menu: Oysters are a must, given that Oggero has worked with the same cultivator since Crizia’s inception. Otherwise, choose from the à la carte or nine-course tasting menu, both of which showcase seasonal products such as baby squid and the sought-after Patagonian toothfish.