Map
Chile 499, San Telmo, Buenos Aires 1098, Argentina | +54 11 4342 0802
Pablo Baracat
Price Range
$$ (Entrees $15 to $30)
Cuisine
Haute cuisine or molecular gastronomy
Features
Tasting menu
website

By sourcing products from small producers around Argentina, Fernando Rivarola, the chef-owner of El Baqueano (the name translates to “the gatherer”), has created a wholly unique tasting menu. There’s a story behind every ingredient, like the Andean new potatoes grown 9,000 feet above sea level and the sustainably sourced pacu river fish in the clever “fake bife de chorizo” dish. And the restaurant goes beyond fine dining and innovative techniques: sommelier and co-owner Gabriela Lafuente has trained at the world’s top restaurants, such as El Celler de Can Roca, and creates immaculate pairings with her wine and spirits lists.

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Restaurant
El Baqueano

By sourcing products from small producers around Argentina, Fernando Rivarola, the chef-owner of El Baqueano (the name translates to “the gatherer”), has created a wholly unique tasting menu. There’s a story behind every ingredient, like the Andean new potatoes grown 9,000 feet above sea level and the sustainably sourced pacu river fish in the clever “fake bife de chorizo” dish. And the restaurant goes beyond fine dining and innovative techniques: sommelier and co-owner Gabriela Lafuente has trained at the world’s top restaurants, such as El Celler de Can Roca, and creates immaculate pairings with her wine and spirits lists.