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Aramburu

Buenos Aires

Limitless creativity with a penchant for molecular gastronomy

On the Pass

Gonzalo Sebastian Aramburu

About the chef: Back in 2007, Gonzalo Aramburu opened his first restaurant in Argentina after training in some of the most important kitchens in the world under chefs such as Daniel Boulud, Charlie Trotter and Martin Berasategui. With a creative vision anchored in research and technique, he put forward a tasting menu with seasonal products that elevates Argentine cuisine to a new level.

What’s in store? The spectacular 18-course tasting menu takes diners on a journey traversing the restaurant’s floors and is accompanied by wines selected from the extensive cellar. It’s often seafood supreme, with notable dishes including sea snail and yam, crab and scallop cannoli and Patagonian langoustine.

Detail-oriented: Each course on the transient menu revolves around hyper-seasonal produce: artichokes, asparagus and aloe vera feature heavily in the summer months, while cauliflower, radishes and almonds take precedence in autumn. Presentation is of the utmost importance, with each individual element of crockery designed to complement the dish.

And the space? Aramburu has been a firm fixture of the Latin America’s 50 Best Restaurants list since its inception in 2013. In 2018, it relocated to the Recoleta neighbourhood, further expanding to the top floor in 2020. The space is decorated with a vertical garden, features an R&D laboratory with a test kitchen and a private room with a table seating 12.

More on the wines: Accompanying the first-class gastronomy, Aramburu boasts a showstopping array of wines and other tipples, including 120 different labels in the cellar.

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