“Our mission is to revive old dishes, like frogs, Venetian liver, or those recipes that grandmothers or great-grandparents prepared. All this leads us to rely on local and seasonal products. We want to represent a place with so much history and tradition where we can make traditional cuisine with good products. Argentine cuisine is a mixture of traditions of immigration with local products. We love everything that is cooked on fire and charcoal, as well as pastas in their Argentine versions.”
Spinach fritter with “pascualina” pie, empanadas and gramajo eggs; grilled free grass rib-eye; and Atlantic fresh fish with seasonal vegetables, puchero and milanesas.
Bodegones are traditional Buenos Aires restaurants. Some of them are already a century old. Young gastronomic entrepreneurs with good instincts, such as Julián Díaz, understood that traditional food is a very lucrative alternative within the city’s huge gastronomic offering. In 2015, he opened this restaurant where there had been a café serving quick meals since 1930. He kept the imposing bar, respected the original structure of the premises and added decorative elements consistent with its style and others, like the open grill, that was linked to the new menu. The bar became a vermouth paradise. The menu is traditional and, despite being almost ninety years old, the premises has more energy than ever.
Traditional Argentinian restaurant & cafe