38

Alo’s

Buenos Aires

Seasonal, organic cooking at its finest

On the Pass

Alejandro Feraud

Pastry Chef

Rodrigo Roldan

What makes it special? Refined kitchen techniques are applied to locally sourced and organic Argentine ingredients to create dishes where every flavour is masterfully layered. Chef Alejandro Feraud conveys a strong vision at Alo’s when it comes to creating honest haute cuisine with textures and flavours that make his dishes divine comfort food.

Chef CV: After studying hospitality in Paris then working behind the burners in New Zealand, Spain and Thailand, Feraud returned to his native Argentina and embarked on his own project, opening Alo’s in a leafy Buenos Aires suburb in 2014.

A word on ingredients: Feraud takes zero-kilometre ingredient sourcing seriously, working closely with small and medium-sized organic vegetable producers in the area. To cultivate the salad leaves and herbs of his choice, he set up his own organic garden; game meats, meanwhile, come from local lodges. Seafood is, naturally, whatever the fishers caught by line that day.

What’s in a name? Alo was Feraud’s childhood nickname as coined by his family; they still affectionately call him that today.

In the dining room: The organic approach continues in the aesthetics, with wood and stone used across the decor. A collection of large jars containing pickled and brined products add to the natural charm.

On the menu: Reserve a spot at the kitchen counter and order à la carte, or simply pick the eight-course tasting menu for a full culinary tour. Greatest hits include a pumpkin and peanut churro, duck with pumpkin and kumquat, deer tartare, and a medley covering many members of the daisy family called Asteraceae.

Contact