Bistronomic Trend: Small restaurants, big chefs

You can sacrifice environment, or even service, but according to the bistronomic movement, there is one thing that must be high-end: the kitchen.

READ MORE

Bistronomic Trend: Small restaurants, big chefs

Nov 10, 2015

SHARE:

You can sacrifice environment, or even service, but according to the bistronomic movement, there is one thing that must be high-end: the kitchen.

This term, a mixture of words “bistro” and “gastronomy”- was adopted by the French Journalist Sébastien Demorand to give a name to a trend that was already installed in Europe: lots of young and talented cooks who had decided to open their own restaurants in the antithesis to the large temples of Parisian gastronomy: no luxury rooms, or silverware, lots of kitchen employees or a ceremonial and rigid attention. In these new bistros, attention would be paid to food. The atmosphere? Much more austere and relaxed. The service? Kind, but informal. The menu? There is no menu.

EVERY DAY BOARDS ARE WRITTEN WITH THE NEW DISHES OFFERED, COOKED WITH THE FRESHEST INGREDIENTS IN THE MARKET.

A paradigmatic case of this philosophy is the Parisian Le Chateaubriand, property of the Basque-French Iñaki Aizpitarte, nowadays ranked number 21 among the best 50 restaurants in the world.

In recent years, Buenos Aires saw many Argentine chefs turning to the bistronomic side of gastronomy. Below you will find six proposals to remember, listed by neighborhood:


COLEGIALES: ASTOR

After a couple of years in the area of Colegiales, this bistro- with seating for about 60 people-found new location in a beautiful old house in San Telmo, where also operates a hotel. “I intended to reflect my own vision of Buenos Aires”, says its chef-owner Antonio Soriano, who pays tribute to the Argentine musician Astor Piazzolla with the name of the restaurant. Before opening his own bistro in 2013, Soriano studied at Le Cordon Bleu and worked at Lucas Carton and Hotel du Crillon in Paris.

DOMICILE: HUMBERTO PRIMO 777, SAN TELMO




SAN TELMO: ARAMBURU BIS

Gonzalo Aramburu is another Argentine chef who decided to democratize his kitchen and make it accessible to a wider audience. He still has his high-end version (Aramburu), but this year he opened Aramburu Bis half a block away, with a more informal spirit and friendlier prices. A visible kitchen, community table and shelves with vintage objects are part of the environment. If available, do not hesitate to order piglet, cooked for 24 hours with creamy ground maize and fennel salad. For dessert? Rice with milk.

DOMICILE: HUMBERTO PRIMO 1207, SAN TELMO


SAN ISIDRO: ALO´S

You should go to San Isidro to visit this small restaurant, which seats only 28 people and has been recently added to the gourmet offer in the Northern Area. Interesting fact: it has its own orchard in the back, growing its own ingredients. There is a relaxed atmosphere, reggae background music, and you may eat at the counter. Suggestions? Filled pasta are prepared with durum wheat semolina, like in Italy. Its chef, Alejandro Feraud, worked in many kitchens in Europe, New Zealand, Thailand and Buenos Aires (Nectarine, L´Osteria) before opening Alo´s.

DOMICILE: BLANCO ENCALADA 2120, SAN ISIDRO


SAN TELMO: CAFÉ SAN JUAN

After being on television, Leandro Cristobal is a celebrity chef famous all over Latin America. His two restaurants are usually filled with tourists from Colombia, Venezuela, and other countries, who request an autograph or take photos with him. Beyond fame, Cristobal dishes are substantial, original and tasty; they are a reinterpretation of recipes inherited from Spanish and Italian immigrants. Home-made pasta, marinated dishes, crystallized duck with garlic and lamb smoked sausages are among the many dishes included alternatively in the menu. It is a small place, but it operates on two shifts in order to serve better (reservation required).

DOMICILE: AVENIDA SAN JUAN 450, SAN TELMO




PALERMO: LAS PIZARRAS

Fresh and simple market dishes, with Mediterranean inspiration. That's the definition of Las pizarras (32 seats), one of the pioneers of bistronomic trend in Buenos Aires. Every day, dishes are announced at the boards covering the walls of the restaurant, owned b the talented chef Rodrigo Castilla. The specialty? Fish, and he is very good at cooking them (they are always served in the cooking point requested). It is a good place to visit over and over.

DOMICILE: THAMES 2296, PALERMO


BY CECILIA BOULLOSA

SHARE:

YOU MIGHT ALSO BE INTERESTED IN:


what's going on around #buenosaires