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Aramburu

Buenos Aires

Impeccable creativity behind a seasonal menu

On the Pass

Gonzalo Aramburu

Pastry Chef

Mariano Szatma Szotan

About the chef: After training around the world with the likes of Daniel Boulud, Charlie Trotter and Martín Berasategui, Gonzalo Aramburu returned to Argentina in 2007 and opened his eponymous restaurant. With a creative vision anchored in research and technique, he designs an artistic 18-course tasting menu with seasonal products that elevates Argentine cuisine. Aramburu is also the only two-Michelin-starred restaurant in the country.

The dining experience: A regular on Latin America’s 50 Best Restaurants list since its 2013 inception, in 2019 Aramburu relocated from the edgy Constitución neighbourhood to upscale Recoleta. Located at the end of a delightful passage, diners can enjoy the flawless culinary execution that takes place behind floor-to-ceiling windows. In 2020, the restaurant expanded to the first floor, offering a change of pace for dessert. There’s also a private dining room for 12.

What’s on the menu: Owing to the hyper-seasonal philosophy to which Aramburu adheres, prawns and blood orange, or passion fruit and pork, mix and match when appropriate. One signature snack is Patagonian spider crab and squash, assembled to resemble the crustacean’s leg with uncanny accuracy.

What’s in store? The aesthetically exciting menu often puts seafood first, making full use of the Atlantic waters to source sea snail, crab, scallop, clams and langoustines. If you opt for the wine pairings, rest assured that labels come from across Argentina.

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