Document
To the
Author and product cuisine.
Avenida Almirante Blanco Encalada 2120. San Isidro.
Province of Buenos Aires.
Telephone 11 5568-6212
Schedule Tuesday to Saturday, lunch and dinner.
Sunday, brunch and lunch.
Instagram @alosbistro
Price of the average cover $40,000 (without drinks and service included).
In the last fifteen years, the useful life of a gastronomic formula has dropped sharply.
The current average validity is five years.
This is mainly due to the very high rotation of trends and the volatility of consumer tastes.
Nowadays,
a restaurant that achieves ten years of uninterrupted activity can be considered successful.
It is very likely that chef Alejandro Feraud (42) did not think about this type of anniversary when he opened his San Sidrense bistro in 2014.
At that stage the focus and impetus were placed on the granite will to materialize the experiences and professional convictions matured over fifteen years of prior learning.
I wanted to transform them into an environment that reflected
a real, transparent, simple, refined and exciting cuisine
based on the use of good culinary technique put at the service of products (seasonal and local) selected with rigor.
What Alo's is like
The talented chef-owner
conceived this space as a “school”
where the kitchen, producers and room provide permanent feedback, without pre-constituted “ties”, to rehearse and capture the imagined flavors and textures.
It is the ideal context to resolve the eternal equation between harmony and contrast.
A game of sweet balance deciphered thanks to the contribution of
raw materials chosen with precision and transformed, with creativity and knowledge,
into valuable allies.
Alo's cellar.
The diner can eat à la carte or face a step-by-step menu
.
The organoleptic frameworks achieved by the team of chefs Rodrigo Roldán (kitchen) and Darío Mansilla (pastry) are proof that each dish is an attractive mosaic where there are no improvised tiles.
What to eat at Alo's
The vertical depth of flavor from the clams (telline) and black garlic is exciting.
A sumptuous umami clash between the marine soul of the bivalves and the subtle, mysterious and dark elegance of the brown liliaceae.
The refined freshness of the combination between
small turnip “flowers” and a crab salad and almond milk mayonnaise
is a treat for the palate.
The flavor and dough of the
eggplant and sheep's ricotta
doppio
(rectangular, elongated, black and white ravioli, divided into two flavors)
marry perfectly with an
intense, enveloping and comfortable
lamb ragout .
Duck meat at Alo's.
The duck magret
(at its ideal point) combined with
homemade linguine
with a well-textured butter in beurre blanc and Uruguayan
sturgeon caviar
, is captivating.
Feraud is one of the few high-end chefs who has the courage to systematically include
high-quality artisanal pastas in his recipes
.
The combination of figs and chocolate is a closing that will awaken the happiness of dessert lovers.
Tempting wine list (Mariana Cabrera) that goes beyond the obvious and offers very effective harmonizations.
Gentle, professional and efficient service.