Mappa: what dishes are offered by the best restaurants in Buenos Aires starting at $1,000 at the gastronomic fair

This Friday the 14th, Saturday the 15th and Sunday the 16th of April, MAPPA returns, the largest gastronomic fair in the City of Buenos Aires.

In this second edition, the festival will have more than 350 producers from all over the country in its market and with the presence of

​Dolli Irigoyen and Lelé Cristóbal will be some of the chefs who will have their own space at the festival

and who will serve dishes designed with products from the MAPPA market.

Also

like Anafe and some of the best openings of last year like Franca by chef Julio Báez.

In the property located in the streets Matienzo and Zapiola de Colegiales there will also be informative talks and free classes.

You can access the fair from 12 to 23, with free admission prior reservation through: www.tuentrada.com/evento/mappa/

What to eat at MAPPA 2023

Franca (Julio Baez)

Chef Julio Baez.

Photo: German Garcia Adrasti.

• Grilled sausage, chimichurri with quince vinegar and chutney $2,000. 

• Warm ricotta salad, smoked edamame, ginger vinaigrette, pomegranate and mint.

  $1,900

  
  

• Corn ice cream, popcorn, caramel and salt.

  $1,300

  
  

Stove (Mica Najmanovich and Nico Arcucci)

Guest Chef: Constanza Cerezo

• Anafe pate, poultry pate with guava chutney, on almond flour financier.

  $600

• Smoked sweet potato with huancaína sauce, cucumber, red onion and pomegranate.

  Gluten free.

  $150.

• Hazelnut semifreddo stuffed profiterole with charlotte sauce and Chimbote dulce de leche.

  $1,200

• Constanza Cerezo dish: Kung Pao puff pastry, Molino Campodónico flour puff pastry, filled with miso cream and almonds with Kung Pao browns.

  $600

  
  

Stone Corridor in the Background (Matías Senia and Lucas Canga)

• Fried duck wings with teriyaki chañar sauce.

  $1,700

• Braised tongue with bordelaise sauce.

  $1,800

• Purple cabbage with purple Béarnaise sauce and buckwheat.

  $1,600

Amarra project for Chila (Pedro Bargero)

Pedro Bargero, chef at Chila.

Guest Chef: Herencia, cook house - Alta Gracia, Córdoba: Ignacio Zuzulich, Roal Zuzulich and Juliana Thorpe.

Ánima - Bariloche, Río Negro: Emanuel Yañez and Luca Yáñez.

Margot - Santa Fe: Agustin Baragiola.

• Grilled tomato brioche and Genovese burrata.

  $1,600

  
  

• Cheese and sweet alfajor.

  $900.

• Mallorcan coca: puff pastry base, dried tomato paste, sobrazada, goat ricotta and quince.

  $1,500.

  
  

• Cheese and sweet alfajor $900

  
  

• Margot (Agustín Baragiola - Santa Fe) It will be presented on Sunday, April 16.

• Russian salad with smoked pacú, ponzu pearls and crispy skin.

  $1,600

  
  

• Loin tartare with double maturation in dry aged and koji, with lactofermented citrus.

  $1,500

Picarón (Maxi Rossi) + Cochinchina (Juan Carlino)

• Corn ribs, macha sauce and llanero cheese.

  Gluten free.

  $1,400 (Picaron)

  
  

• Prawn babrioche with sea tartar sauce.

  $1,500 (Cochinchina)

  
  

• Gírgolas, huanca viet sauce, almonds and goat mist.

  $2,000 (Cochinchina)

Las Flores (Chula Galvez and Santiago Perez)

• Grilled mushroom lasagna: potato starch dough stuffed with portobello and shiitake mushrooms, wakame seaweed and herb emulsion.

  Gluten free.

  $1,600

  
  

• Southern style chicken, in rice flour brioche with Las Flores butter, black sesame béarnaise, jalapeño sriracha, turmeric salt and mixed greens.

  Gluten free.

  $1,700

  
  

• Spiced pumpkin cheesecake with toffee and walnuts.

  Gluten free.

  $1,300

  
  

• Pâte à choux from NOA: yerba mate, passion fruit and jackfruit.

  Gluten free.

  $1,000.

  
  

• Vegan peanut and carob alfajor: carob tapas, peanut cream with carob syrup center, dipped in chocolate.

  Gluten free.

  $900.

Café San Juan (Lele Cristóbal)

Lele Cristóbal from Café San Juan.

Photo: Fernando de la Orden.

• Bologna and stracciatella sandwich with broccoli and basil pesto and roasted onion aioli.

  $1,600

  
  

• Panchito stuffed with prawns with lime mayo, house pickles and dill oil.

  $1,800

Elena (Juan Gaffuri)

Guest chef: Gisela Medina, Iberá Cooks Network.

• Chipá Mbocá, Murray gray steak carpaccio, caper powder and tomato.

  $1,600

  
  

• Pickled rabbit, creamy noisette carrots, crispy corn chuspillo, orange gastric, and herbs.

  $2,000

  
  

• Dolce Morte: sabayon ice cream, floating island, chocolate and sriracha sauce, and amarenas.

  $1,200

Bar Chalaca (by Gastón Acurio)

Gastón Acurio ceviche at Mappa.

• Chalaco ceviche: catch of the day, red leche de tigre, little field and sweet potato.

  $2,000

  
  

• Squid pork rinds with tartar sauce, tari and field rosette lettuce.

  $1,700.

  
  

• Chalaco-style sea burger, with Nikkei sauce, lettuce and tomato.

  $1,800.

  
  

• Chicha Morada (drink based on purple corn, cloves, cinnamon and syrup) $600.

  
  

• Cura Todo (chamomile, pineapple and passion fruit drink) $600.

Orei (Roy Asato, Guio Perez and Andi Duran Bravo)

I prayed on Mappa.

• So So Men.

  Ramen, vegetable milk-based broth, soy sauce and chilies, alkaline noodles, ajitama egg, pork sautéed with spices and green onion.

  $1,800.

  
  

• So So Men Veggie.

  Ramen, vegetable milk-based broth, soy sauce and chilies, alkaline noodles, ajitama egg, textured peas sautéed with spices and green onion.

  $1,800.

  
  

• Black pudding onigiri.

  Steamed organic rice, spiced black pudding, roasted black tea.

  Made on the grill.

  $1200.

  
  

• Onigiri Lumpia.

  Organic steamed rice, sautéed vegetables, mosketchup sauce.

  Made on the grill.

  $1,200 (2 units).

ApuNena (Christina Sunae) + Ulúa (Antonio Bautista)

christina sunae

• Chicken Pao: Steamed bun, fried chicken, turnip kimchi and umeboshi mayo.

  $1800.

  
  

• Satti: 2 grilled marinated chicken skewers, peanut curry, achiote oil and steamed rice.

  $1,800.

  
  

• Buro Mustasa: Grilled oysters, mustard pickles, fried quinoa, chickpea sauce, fermented rice and nori seaweed.

  $1,600.

  
  

• Cold infusion of lemongrass, ginger and mascabo sugar.

  $600.

Ulúa (Antonio Bautista)

• Mushroom al pastor tacos (2 units): Nixtamalized corn tortilla, confit mushrooms al pastor, onion, cilantro and lime.

  $1,800

  
  

• Chicharrón tacos (2 units): Nixtamalized corn tortilla, pork rinds, taquera green sauce, onion, cilantro and lime.

  $1,800

  
  

• Bean “Sope”: Corn dough, red huajillo chile sauce, pickled beans and sprouts.

  $1,600

  
  

• Plantain “enmolada”: Poached corn tortilla, ripe plantain, fresh cheese and Oaxacan mole.

  $1,600

  
  

• Jamaica's water.

  $700.

Crizia (Gabriel Oggero) Guest Chef: Fran Rosat - (Lo de Fran, Mar del Plata)

Paella at Lo de Fran.

• Raw oysters with torrontés vinegar and lemon from Tucumán.

  x2 $1500 - x6 $4,200.

  
  

• Wood-fired oysters, smoked bacon, lemon-roasted onions, garlic chips and Cachi paprika.

  $1,800 (2 units)

  
  

• Crispy brioche with grilled grouper from artisanal fishing, chili pepper from Cachi, potato, ponzu and seaweed.

  $1,800.

Lo de Fran will be presented on Friday, April 14.

• Grilled Patagonian loligo squid with red and green mojo sauce.

  $1,800

  
  

• Hot grilled Madryn scallop ceviche.

  $1,800

Oviedo (Emilio Garip) + Refinery (Carlos Avalle)

• Paella with polished short rice and seafood.

  $2,200 (Oviedo)

  
  

• Locro.

  $2,200 (Oviedo)

  
  

• Grilled pacu with pomegranate lacquer and charred kale, pomegranate vinaigrette, and burnt lemon.

  $1,800 (Refinery)

  
  

•  Anchovies from Mar del Plata, stracciatella, romaine lettuce, jalapeño powder and olive, grapefruit and honey emulsion.

  $1,600 (Refinery)

Maru Snack

Maru Botana brings its sweet flavors to Mappa.

• Portions of cake: Rogel, Brownie Cake with chocolate curls, Marquise with raspberries, blackberries and blueberries, Cheesecake with lemon cream and red berries, Red Velvet $ 1,200

  
  

• Fruit tartlets made at the moment $1,300

  
  

• Alfajor of almond sablé dough stuffed with dulce de leche $700

  
  

• Cornstarch alfajor $700 Brownie square $800

  
  

• Coconut and dulce de leche square $800

  
  

• Vegan cookies with chocolate chips $500

Oli Brown (Olivia Saal)

• Rye smôrebrod, smoked whitefish salad with prawns, avocado, radish pickle, crispy onion and dill.

  $2,000

  
  

•  French fries with marinated mussels and truffle mayo.

  $1,600 

  
  

• Pecan Pi-ce cream: pecan pie with jersey cream ice cream and caramel caramel syrup.

  $1,200

Casa Nueza (Catalina Azcuy and Agustina Azcuy)

• Beetroot, portobello and citrus risotto, canned chanterelles, candied lemon wedges, beetroot leaves and chives.

  Gluten Free - Plant Based.

  $2,000

  
  

• Pavlova marbled with yerba mate, filled with avocado and lime cream, pistachio praline and fresh seasonal fruit.

  Gluten Free - Plant Based.

  $1,100

  
  

• Flat white cake: bitter cocoa sponge, flat white cream, crispy hazelnuts and Bariloche cream.

  Gluten Free - Plant Based.

  $1,100

  
  

• Cabutia and miso chipá, stuffed with fermented cashew cheese, coriander, dill, chives and mint, finished with pumpkin seed caramelized.

  Gluten Free - Plant Based.

  $700

Saffron (Sebastián Weigandt, Mendoza) + Puratierra (Martín Molteni)

• Corn curry, with burnt pumpkins in syrup, fried oil and fresh goat cheese.

  $1,000 (Saffron)

  
  

• Wild boar croquettes, Cachi spices and fried native potatoes.

  $1,800 (Puratierra).

Alo´s (Alejandro Feraud) + El Alambique (Alejandra Repetto - El Calafate)

• Gramajo of edamame, black garlic and pastoral egg.

  $1,500

  
  

• Cured yolk and toffee ice cream sandwich.

  $1,300

  
  

• Pancho-parri of guanaco in turnip bread.

  $1,500 (Alembic)

Juan Pedro Rastellino.

Guest chefs: Agustín Kurán (Amasijo, Santiago del Estero) and Dolli Irigoyen

• Artisanal pork chistorra, bravas potatoes and anchovy colatura aioli from Mar del Plata.

  $1,700.

  
  

• Pork tongue blood sausage, pastoral egg, milk bread and toasted yeast emulsion.

  $1,500.

  
  

• Pork steak over firewood, sweet potato puree and brown sugar.

  Chimichurri of candied oranges.

  $1,900.

AMASIJO (Agustín Kuran - Santiago del Estero) It is presented on Friday, April 14.

• Steer jerky empanada in a clay oven.

  (2 units) $1,500.

• Vegetable jerky empanada, tomato, quinoa, yerba mate dough, cooked in a clay oven.

  (2 units) $1,500.

• Sourdough focaccia, llama mortadella and prickly pear jam.

  $1,500.

Dolli Irigoyen will perform on Saturday, April 15.

Dolli Irigoyen will be at Mappa on Saturday the 15th.

• Pearl barley with tomato, cumin, coriander, red onion, tahini, crispy barley and low-temperature egg or stracciatella.

  $1,900.

  
  

• Vegan option: with hazelnut emulsion.

  $1,900.

AMASIJO (Agustín Kurán - Santiago del Estero)

• Steer jerky empanada in a clay oven.

  (2 units) $1,500.

  
  

• Vegetable jerky empanada, tomato, quinoa, yerba mate dough, in a clay oven.

  (2 units) $1,500.

  
  

• Sourdough focaccia, llama mortadella and prickly pear jam.

  $1,500.

La Garage (Sol Eskenazi and Martina Schvarzstein)

• Crispy Knish, homemade phyllo dough stuffed with potato, caramelized onion and kümmel, with mustard aioli, relish and dill.

  $1,200.

  
  

• Cassava and cheese roll, with sweet chilli, pastoral eggs and greens.

  $1,500.

  
  

• Basque cake 2.0 with dulce de leche goat and lemon notes.

  $1,300.

Chaco, land of flavors (Natalia Insaurralde, Alina Ruíz, Maxi Makowski, Carolina Pelletier, Paolo Rossi, Williams Cardozo)

• Cassava omelette stuffed with jerky.

  $1,600

  
  

• Crispy slices of pacú, greens, citrus seasoning.

  $1,800

  
  

• Carob alfajores stuffed with mamón or dulce de leche.

  $600

Mengano (Facundo Kelemen)

• Lamb tartare with quince and fried cake.

  $1,500

  
  

• Chipá gnocchi soufflé with humita sauce and 'nduja.

  $1,900

Vanina Chimeno

• Pumpkin ravioli, mascarpone and goat cheese.

  $1,700

  
  

• Braised baby beets with yogurt cream, blue cheese, sprout and herb salad with fried quinoa.

  $1,600

Shokupan (Tomas di Lello).

Japanese-inspired Shokupan sandwiches.

• Tray x 4 pieces $2,000 2 varieties of your choice: Ham and egg or olive and fontina cheese or tempeh and kimchi or pickled eggplant and tofu. 

• Shokus cut x 2 pieces: $1,000 1 variety of your choice: Potato tortilla, chiminesa and rocket or Patagonzola cheese, pear, pickles and walnuts

  
  

Meat (by Mauro Colagreco)

• Buffalo special edition: brioche bun, buffalo burger, crispy onion, grilled bacon, danbo cheese and sriracha barbecue.

  $1,500

  
  

• Mushroom Burger: brioche bun, beef, danbo cheese, mushrooms, grilled onions, tomato tapenade.

  $1,500

  
  

• Grilled halloumi cheese skewer with parsley dressing or sweet chili $1,500

Pizza Zen (Roberto Petersen)

Roberto Petersen at MAPPA in Colegiales.

Photo Lucia Merle

• Fainá Organic chickpea flour waffle, stracciatella, mortadella, roasted tomatoes, caramelized pistachios and basil sprouts.

  $1,700.

  
  

• Zën MAPPA Pizza: mozzarella, roasted garlic cream, baby potatoes, brie cheese, chives, lemon and Cachi paprika.

  $1,700.

  
  

• Smoked bondiolita empanadas with spinillo, provolone and mozzarella.

  $1,000 (two units)

Pablo Buzzo + Great Dabbang (Mariano Ramón)

• Gírgolas pakoras: rosehip chili, buffalo yogurt, lime and coriander.

  $1,800

  
  

• Porto Onion Burger: mushroom burger on potato bun, with “crispi” onion, Patagonzola cheese and smoked mayonnaise.

  $2,000

  
  

• Lamb Curry: criollo peppers, fresh turmeric and lemongrass, rice with jackfruit and cane honey.

  $2,200

Lab Cafe (Paula Zyssholtz)

• Coffee 8 oz (Capuccino - Double Espresso - Americano - Double Macchiato) $500

  
  

• 12 oz coffee (Latte, Flat white) $600

  
  

• Moist chocolate cookie 70% cocoa roasters.

  $400

  
  

• Moist raspberry and white choco cookie.

  $400

  
  

• Chipá Corrientes.

  $400

Chocolate Company

• Chocolate Explosion: Marquise, Natural Dulce de Leche, American Cream Ice Cream Scoop, Chocolate Ice Cream Scoop, Dulce de Leche Scoop, Nougatine, Chocolate Sauce, Dulce Leche Sauce, Milk Chocolate Coin, and Chocolate Stick .

  $1500

  
  

• Red berry triffle: Coconut dacquoise, scoop of strawberry ice cream, scoop of red berry ice cream, scoop of American cream ice cream, meringues, fresh red berries, red berry sauce, milk chocolate coin, white chocolate stick .

  $1500

  
  

• Ice creams x 2 flavors: extra American chocolate, super dulce de leche, pistachio, yogurt ice cream, blood orange, mango, passion fruit, orange and carrot.

  $700

Three Coffee (Agus Román)

• Double espresso $500 (170ml)

• American $ 600 (170 ml) Flat white $ 700 (220 ml) Vegetable flat white $ 800 (220 ml)

  
  

• Specials: Iced latte $800 (330ml) Iced vegetable latte $900 (330ml)

  
  

• Espresso tonic (with Hinks and Sons tonic) $1000 (330 ml)

  
  

• Filtered (330 ml), Coffee from Bolivia $ 1000

  
  

• Pastry: Cocoa alfajor, dulce de leche and walnut.

  $800

  
  

• Lamington: lemon sponge cake, filled with orange marmalade, bathed in cocoa and coconut syrup.

  $900 Vegan banana pudding, peanuts and toffee sauce.

  $100

  
  

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