Document
The market
Contemporary Argentine cuisine and grilled meats.
Martha Salotti 445, Puerto Madero, CABA.
Telephone 11 4199 4294
Hours Monday to Sunday from 7 a.m. to 11:30 p.m.
Instagram @faenabsas
Price of the average cover $30,000 (without drinks and service included).
Two million six hundred thousand people.
An avalanche of tourists
(mostly Brazilians, Uruguayans, Chileans, Americans and Peruvians) who, enthralled by the favorable currency exchange and the charm of Buenos Aires,
choose the Argentine capital as the destination of their trip.
They are stimulated by the elegance of the architecture, its European heritage, the cultural profile, the theaters, tango, soccer, museums and a gastronomic offer that, in recent years, has gained notable specific importance.
A crowd that spends an average of one hundred and ten dollars a day.
An (important) part of this budget is invested and converted into meals consumed in modern and notable bars, taverns, traditional and contemporary pizzerias, ethnic and avant-garde restaurants, ice cream and pastry shops and the unavoidable tasting of some cut of beef pampered by the heat of the embers and the wisdom of the grillers.
Many
hotels
, tired of “giving” customers to restaurants, made the decision to reconvert their stagnant culinary offerings, replacing them with tempting proposals that
responded efficiently to the appetites of tourists, and why not?
of local gastronauts.
The history of The Market
An example of this change was and is that of the prestigious Faena hotel.
A glamorous and exclusive hotel, created by Alan Faena and the famous French industrial designer Philip Starck where, since its birth (2004), quality gastronomic spaces and content have been offered.
One of its restaurants, characterized by a revisited belle époque-porteño style, evolved to the current era, achieving
a balanced synthesis between good products from the country, culinary reminiscences of Buenos Aires, fire and grill, beef cuts chosen and treated with wisdom and a handful of winks. to the kitchen of the world.
This is The Market of the Faena Hotel.
Two large exposed clay ovens
, fueled with red quebracho, reinforce the culinary concept.
The
cuts used are Angus (certified) matured for 20 days
.
The executive chef is Emiliano Yulita.
His right-hand man is Mauro Muñoz.
What to eat at El Mercado
The menu offers tempting options.
The welcome is simple and delicious: fragrant bread fresh from the oven and a delicate trout mousse.
Before the meat, stimulate your appetite with a good hummus
combined with cured egg with creamy yolk, fried chickpeas, green sprouts, paprika and the freshness of pickled onion rings.
The clay oven baked provoleta is appetizing
.
It comes out accompanied by slices of smoked bacon, tomatoes and charred mushrooms.
The steak eyelash is stunning.
Almost a kilo of succulent meat, tamed by the heat, which gives an exciting flavor and tenderness.
Serve with a selection of seasonal tomatoes.
Stake meats at El Mercado del Hotel Faena.
High impact wine list.
Attentive and professional service.
Saturdays and Sundays roast and empty stake.