South America Living


Buenos Aires, Argentina

Molecular mastery meets hearty
meat cookery in San Telmo


Found behind a shabby unmarked door (ring the bell) on the outskirts of Buenos Aires’ San Telmo district, Aramburu is an ambitious tasting-menu-only restaurant that sees traditional Argentine dishes and ingredients reinterpreted using molecular gastronomy techniques. The protagonist is chef patron Gonzalo Aramburu, an alumnus of some of the best kitchens in Europe including Restaurante Martín Berasategui in Spain and Joël Robuchon’s erstwhile Jamin in Paris.

Dining here is imaginative and fun: guests are encouraged to sear their own shrimp on a hot stone, create edible watercolours and even garnish the plates. The kitchen is fully open and chefs regularly interact with the dining room, bringing out dishes and finishing plates tableside. Proceedings start with a selection of high-impact bites and small plates but Aramburu knows he will ultimately be judged on his skill with meat. He certainly impresses with his famed bife de chorizo (strip steak) and suckling pig with chocolate and pear puree.

On the pass:

Gonzalo Aramburu

Style of food:

Modern Argentine

Standout dish:

Sandalwood-infused smoke and vacuumed-packed salmon


Salta 1050, Buenos Aires

+54 11 4305 0439


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