wine desgustation
chef in the kitchen
Aramburu
Salta 1050, San Telmo, Buenos Aires 4305 0439 (http://www.arambururesto.com/)
*set menu changes every 3 months
One would have never guessed this shabby no-sign exterior located at the edge of San Telmo almost emptied our wallet by the end of the night and left us happily unrich, gastronomically satiaed, and begging for more. Thanks to a friend’s recommendation, this turned out to be one of the most memorable dining experiences one could have in a lifetime. Yes, I said it. A lifetime.
Restaurant Critic: located on the empty street of Salta, the appearance of the storefront tricked our expectation as we walked into a well-thought cozy space. Simplicity is their design: no more than 10 tables, all perfectly lit, the kitchen a few steps in the back, separated by a glass pane, and one side of the restaurant solely dedicated to wines and liquors.
playing with food
Eatable paper with eatable watercolors
the final design
carrots three way
perfect poached egg
the wines
generous pours
phyllo pastry & shrimp on hot stone
mm whiskey
sandalwood infused smoke & vacuumed packed salmon
delicious morsel
swept clean
refreshers
dessert
petite fours
Food Critic: for the first time, in a long time, I am grateful to have my gears with me, because in this instance, these pictures are worth more than a thousand words.
Dining here was interactive and fun, from the do-it-yourself eatable watercolors, to sizzling shrimp broth on the hot stone, to the spectacular wines, with a great shot of whiskey thrown in between. The 3 hour meal passed by in a blink, with dishes pouring in one after another, all given with great amount of details and well-informed service. The chef that trained at El Buli, had a chat afterwards about our experience and was very open for suggestions. At the end of the night, the bill came down to about $200 dollars, including the bottles of con gases and finishing with coffees. 188 ($47) per person for the set menu, adding wine pairing is 168 ($42) per person. A must-go if you are in Buenos Aires and looking for some place special.
Pros
- molecular gastronomy: presentation, taste, texture and smell
- highly recommended wine pairing
- service
Cons
- even though the ingredients might seem inexpensive, but the thoughts and skills put into it were more than satisfying throughout the whole experience. So, in the end there isn’t any cons
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