Atlantic and Pampas cuisine "kilometer 0". Route 11 km 543, Playa Chapadmalal. Pcia of Buenos Aires.
Phone9 223 669 9225
ScheduleFriday and Saturday. Noon and night. Sunday at noon.
Average covered price $ 8,000 (with service included and without drinks)
The breezes and winds of the Atlantic push the waves for surfers to enjoy the adrenaline of their marine "horseback riding". Dozens of boards glide swiftly over a sea that eventually bursts over the cliffs and sand dunes of the coast.
The last frontier of the Pampas region before the encounter with the ocean. It is one of the postcards offered by Chapadmalal, a town that in recent years came out of its cocoon and began to look for a profile that evokes that of José Ignacio, the charming Uruguayan resort in the department of Maldonado.
A relaxed place, populated by tourists who want to get away from the chaotic crowd of "La Feliz" to enjoy a special microclimate dominated by the sea, light and nature of the area.
The history of Casa Pampa
Seafood at Casa Pampa.
This growth generated the need to enhance the local supply of services. One of them is, surely, gastronomy. Paradores, food trucks and breweries proliferated. A situation that did not go unnoticed in the eyes of Roberto Fiocca and Liliana Albano.
There was a lack of a quality space that expressed the virtues of the products of the territory, sea and land. In 2020 Liliana and Roberto opened the doors of their restaurant with a careful setting. Cement, wood, large windows, space between tables, Chesterfield armchairs, glamour, the bar, the smoker and a high impact wine cellar.
The catch of the day in Casa Pampa.
The menu is in charge of Carlos Barrera, chef from Santa Clara - who has a solid professional career - very identified with the products of the sea to which he added the virtues of the embers and the smoker.
Barrera looks for Pampas and Atlantic products with "kilometer 0" soul. Vegetables, aromatic herbs, heirloom tomatoes, sprouts, baby leaves and fruits of organic-sustainable profile leave the farms of Sierra de los Padres. The meats are from animals raised and fed with care. The fishing is local and hooked. Assemble the raw material with wisdom and good aesthetic judgment.
The squid of Casa Pampa.
What to eat at Casa Pampa
The welcome: large, fleshy and tasty anchovy fillets combined with a meticulous criolla of organic zucchini, heirloom tomatoes, paprika de la Vera, extra virgin olive oil and organic sprouts.
The squid are absolutely tender and delicate in taste. Cooked vehemently to the veneer, seasoned with a tasty ajilimójili and combined with cubes of golden potatoes.
The fleshy anchovy fillets of Casa Pampa.
The catch of the day (palometa) is presented whole on a wooden board, accompanied by lemons, tomatoes, red onions and singed zucchini. The meat is pristine. Very fresh. Caressed by chopped garlic and coarse salt. The cooking point is achieved.
The Mechongué field suckling pig, raised on corn is slowly cooked in the smoker. The end result is succulent. Very delicate meat and crispy leather like a cookie. It is accompanied by golden slices of chips, roasted and candied vegetables. Good cocktail bar and vegetarian dishes.