Pietro Sorba
09/03/2021 6:00 AM
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Gourmet
Updated 09/03/2021 6:00 AM
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Oviedo
High quality Spanish-Mediterranean cuisine Beruti 2602, Barrio Norte, CABA
Phone11 4821-3741 / 5415
Hours Tuesday to Saturday from 12 to 16 and from 20 to 23. Sunday from 12 to 16.
Instagram @ oviedorestaurante
Average price per person
Emilio Garip
is one of the most respected men in Buenos Aires and Argentina gastronomy.
It meticulously professes the cult of good taste and cooking without camouflage.
He won that bright place thanks to a tireless work that began with a small delicatessen that he opened with his wife Cristina in 1979.
Almost immediately they were noted for
the quality and raw materials used in a menu that went
beyond
the obviousness
of the stereotypical Buenos Aires models without losing, at any time, the axis of good sense and good taste.
Oviedo, a classic of Buenos Aires gastronomy.
Before long, another sign of an unmistakable destination appeared: the opportunity to open a restaurant.
They did not let them repeat it twice and the place that became the reason for their lives was born.
It was the
year 1986
.
Garip knew that
the key was the product.
An unavoidable investment.
He was convinced that it had to be fused with the craft and
sensitivity of a chef
capable of transforming those rough diamonds into
careful, possible and creative recipes
in their proper measure.
Meat, fish, seafood, rice are part of the Oviedo menu.
He searched personally and with perseverance for
the best
meats
,
fish and seafood,
oils, rice
, cheeses, vegetables and fruits, condiments and wines in the country.
He observed, with care and respect, the evolution of national and international gastronomy.
I travel a lot.
He tasted the dishes of the places he visited to capture their essence and treasure it in his memory.
He invested in gastronomic equipment of a very high level.
He was convinced that it is necessary to evolve without giving up a sober and elegant kitchen model.
He loved the
Spanish cookbook
.
I admired the
Mediterranean and Italian flavors
.
The Peruvian wave intrigued him.
What to eat in Oviedo
His wife Cristina, son Sebastián, chef Ramón Chiliguay and faithful collaborator Valeria Díaz became his unconditional allies.
The restaurant never lost its elegant bistro essence.
The letter is tempting.
Difficult to choose.
The grilled baby squid - interspersed with onion feathers and bell pepper strips -
are so tender that they are almost "cut" with breadsticks
.
Wisely caramelised, by cooking on the plate, they fully express the delicate freshness of the sea.
The wine cellar at the Oviedo restaurant is an additional plus on the menu.
The
risotto with prawns and squid
is creamy, silky and saffron.
The point of the
Entre Rios Bomba rice
is precise.
The suckling pig's skin is a friable cookie impossible to resist.
Its texture plays with that of its moist meat, subtly suckling and free of superfluous fat.
It is accompanied by a
millefeuille of potato
with millimeter layers and a criolla, timely and refreshing.
Close with the selection of fruit sweets of the house and artisanal Cordovan cuartirolo.
Monumental wine cellar
(
18,000 bottles
).
Very careful and personalized service.
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A still life of Quilmes to try from suckling pig to frogs and snails