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Chila

Buenos Aires

Innovative chef skating over the bountiful Argentinian landscape

On the Pass

Pedro Bargero

Pastry Chef

Ana Irie

Early riser: For locals in Buenos Aires who enjoy the morning sunshine, it is a common sight to see Chila head chef Pedro Bargero exploring the markets at first light to ensure his restaurant receives the freshest produce.

Who’s the chef? Bargero’s culinary career had unconventional beginnings, as he only began to take an interest in the kitchen from the age of 20. Having honed his craft at Best of the Best restaurant Mirazur in France – where it was also his job to tend the orchards at sunrise – he is an acolyte of the philosophy that understanding what grows well near the restaurant will help present it in the best possible light.

What’s the dining experience? The menu changes seasonally, with 10 different concepts rotating over the months. The multi-course tasting menu includes highlights such as dry-aged beef with vinaigrette; churros with potato and chimichurri; and bacon-stuffed pasta with shellfish. Opt for the wine pairing to elevate the experience.

Vegetable-forward: Since taking over the Chila kitchen in 2016, Bargero has ensured that Argentina’s superlative vegetables receive the same (or at least similar) billing to its celebrated meat.

A word on the setting: The low-lit, sultry restaurant is housed in a former grain warehouse. Lucky diners will be seated near the window that overlooks the docklands and the river.

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