In Caballito, a modern neighborhood restaurant where you can eat everything from pasta to rice at its ideal point. It fuses urban architecture and seasonal products with contemporary creations that follow Buenos Aires, Mediterranean and Latin guidelines.
The poultry pâté is refined. A thick, velvety mousse crossed by aromatic veins of whiskey, garlic and thyme caressed by butter and cream. The agnolotti, firm and tasty, are made from semolina and yolk. They guard a filling of carrot, ricotta and a pinch of blue cheese.