New flavors: Buenos Aires’ restaurants revamp for a new season |
As temperatures drop in Buenos Aires, some of the city’s best restaurants are spicing up and fighting the cold front with a wave of reinventions. Some are welcoming back defining chefs, others are refining the identities that made them stand out in the first place.
Changes range from new seasonal dishes and more expansive wine offers to new tasting experiences and a return to culinary roots.
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The hidden and beautiful Andalusian patio in Chacagiales revamped its menu, with new chef Agustina Leiva taking over. Rest assured, the amazing homemade charcuterie — made famous by former chef Leonardo El Tucu Govetto Sosa — is still there, with only a few very welcomed twists, like the duck liver leberwurst.
Abreboca’s essence of offering typical Argentine dishes from all over the country is now powered by new sommelier Federico Palmieri’s selection, which features a slightly more “federal” winelist from both new and established winemakers.
The renovation has not scrapped Abreboca’s most popular dishes (a decision that speaks of its commitment to regulars), and instead brought some new solid additions to the menu that fit perfectly for the fall and winter seasons.
Our favorite? The........