Olive
Grill and traditional Buenos Aires cuisine. Avenida Olivera 901. Parque Avellaneda, CABA.
Phone11 3683-5080
Hours Wednesday to Sunday from 9 a.m. to 12:30 a.m.
Instagram@olivera.ar
Average price per person
The spark was ignited when
he participated in the project to enhance an old warehouse with a drinks office: Yiyo el Zeneize.
On that occasion, Cristian Díaz fell madly in love with the neighborhood (Parque Avellaneda) who lovingly cradled that centenary “bowling alley”.
It is a portion of the City that has a special history, linked to an illustrious surname:
Olivera.
A
patrician family of ranchers and landowners from the Viceroyalty of Peru
has owned - since 1828 - the farm that finally became the emblematic park of the same name in this district of the capital.
Cristian knew that the "Zeneize" was not the only gastronomic relic of the suburb.
There were others.
He started looking for them.
Oliver's story
Olivera, a traditional corner of Parque Avellaneda.
He found, at the crossroads between Avenida Olivera and Calle Remedios, a place of ancient roots.
A cafeteria founded in the 40s of the last century by a Spanish couple.
It was called Café del Sol.
Many years later it became the Bodegón de Olivera,
an area much loved by lovers of Buenos Aires flavors and by ardent tangueros, milongueros and folklorists who attend its musical evenings in large numbers.
Finally, in March of last year, the young businessman rescued it and, after a meticulous renovation, renamed it with a name that identifies with that metropolitan homeland: Olivera.
Oliver's living room.
It managed to keep its identity intact thanks to a coherent setting
that combines the counter of yesteryear, symmetrical shelves full of vermouth bottles, the Formica tables and the traditional granite floor.
He completed the concept with
an evocative menu
that blends the fundamentals of the Italo-Hispanic Buenos Aires recipe book with a generous selection of grilled meats and offal.
What to eat in Oliveira
Olivera's horse omelette.
The metal bread bin and its contents (figacita, mignon, black pancake and criollito) arrive at the table accompanied by tender and tasty
pickled aubergines and a spreadable pumpkin cream.
It is a good idea to combine with
a classic vermouth with ice, lemon and soda.
The
knife-cut roast beef patty is big and succulent.
Moist and tasty message.
Its dough is friable and slightly puff pastry.
It comes out accompanied by a lemon wedge and a fresh and spicy tomato, onion and chili pepper llajua.
Olivera's empanadas.
The interpretation of the omelette is high.
Mansa potatoes cut into small cubes, the egg that flows, the golden surface that offers space for slices of chorizo and fried egg on horseback.
The banderita roast is tender and with small bones.
Well caramelized and slightly juicy.
It comes with meaty strips of roasted bell pepper and a flower chili pepper in pickle format.
The French fries are big and crispy thanks to a beneficial and successful double cooking.
Olivera's meats.
Good closure with
classic homemade bread pudding
with a smooth and compact texture and educated sweetness.
Every Thursday night there are tango evenings.
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