In the
old walls of the Leloir Palace in Recoleta
, where the Círculo Italiano has been operating for 80 years, a new gastronomic proposal emerged with a wide variety of options: a bar to enjoy breakfast and snacks,
a restaurant with the flavors of Italy, a secret cellar and a garden surrounded by greenery
where you can enjoy the majesty of the historic building.
Bravo is not simply a restaurant
;
It is a space that merges these offers - to which are added rooms for events - in
a building built in 1903
, included in the list of properties cataloged by the City with structural protection.
Therefore, enjoying a meal here becomes a rewarding experience not only for the palate, but also for the senses and history.
Behind the project there are expert hands.
At the helm are Mariano Maciel (51) and Germán Pereira (48), creators of Presidente, considered one of the best bars in the City and the country: two years ago it reached position 21 on the international list The World's 50 Best Bars and Today it occupies position 61 among the hundred most outstanding.
How the palace was renovated and what Bravo is like
This new establishment exudes
a welcoming and sophisticated atmosphere from the moment you cross the threshold
.
The building is imposing, its architectural design fuses various elements of
French classicism
and awakens the desire to explore it from end to end.
The building is characterized by being a residence distributed on the ground floor and two upper floors, with an extensive rear garden and a façade that is set back from the municipal line.
The busy room of the Bravo restaurant.
Photo: Constanza Niscovolos.
The members of the Circle say that the ambassador and the consul of Italy did not feel comfortable with the franchise that had the concession of the gastronomic space.
According to them, he had nothing Italian about him and they were uncomfortable that it was a French name.
That was when they looked for alternatives and Mariano and Germán joined forces with Sebastián Schneider, who had experience in real estate to present their proposal.
The privileged view of the garden of the Leloir palace.
Photo: Constanza Niscovolos.
When facing the project, Mariano and Germán needed expert hands to face the reform that was needed to get the place ready.
Although a coffee chain occupied the space for four years, the palace needed a good facelift and structural renovations.
Without a doubt, a renovation with such a historical burden was not an easy task: “Working in this space was not like renting a premises or property.
Here
everything was agreed upon with the members' assembly
,” they point out.
The large room where the Bravo restaurant operates.
Photo: Constanza Niscovolos.
Sebastián summoned the architects Alfredo Read (73) and Sandra Judith Amerise (58) who were in charge of the work for 9 months: “We have reached the point of having 60 people working simultaneously,” they explain.
“It was a difficult work, they have 150 years of history and we came with disruptive proposals,” says Sandra.
The garden of the Leloir palace.
The place went from having purely white rooms to
intense colors, the boiserie, the marble stairs and the Slavonian oak floors were highlighted.
The kitchen was made all new, along with the electricity installation and the toilets.
The interior design reflects
a balance between classic and contemporary
, with carefully selected details that add a touch of exclusivity to the space.
The burgundy color predominates, the lamps give a golden touch and the corduroy armchairs complete the palette with an emerald green.
Italian cuisine at Bravo restaurant.
Photos: Constanza Niscovolos.
In addition, they converted a maintenance workshop in the basement into
a secret cellar, with space for 18 diners,
designed for private meals and which for the moment they prefer not to publicize, to maintain the mystique of that space as they also did at the beginning of Presidente where Only through word of mouth could one reach its hidden room.
The public that visits them is made up in part of the members of the Italian Circle: “We always had the premise that the grandfather could come with his grandson and feel equally comfortable,” explains Sebastián.
“
Before, people came because the place is beautiful, now we add the bonus of a good gastronomic proposal
,” Mariano concludes.
What is eaten on Bravo
Bravo's lasagna.
Photo: Constanza Niscovolos.
On Bravo's menu, which, although limited, can be found from
classics such as fresh pasta kneaded on site, to innovative interpretations of traditional
and Argentine dishes such as a chorizo steak Milanese.
When you enter the palace, to the right is the Florencia room, which has a large bar and connects to the front patio of the house, where on good weather days they set up tables and you can eat outdoors.
There they serve
brunches, a sandwich shop and a specialty cafeteria.
They have the idea of, in the future, exploiting this space with a proposal for aperitifs for the sunset.
Burrata is popular among appetizers.
Photo: Constanza Niscovolos.
To enjoy lunch or dinner, you must go to the restaurant which is accessed through a long corridor.
This magnificent living room is very bright and offers a privileged view of the most coveted space in the house: the garden.
There are those who say that the enormous plane tree that offers shade was planted by Domingo Faustino Sarmiento himself.
There, they will soon offer
Neapolitan style pizza.
The person who had the job of designing the menu was the chef Blas Pugliese, who was also the one who put together the menu at the beginning of Presidente Bar.
Upon sitting down, they welcome the diner with a homemade bread basket, with a variety of flavors, very tempting.
Among the appetizers,
the burrata ($10,800) is very popular, which is very abundant, served with arugula, confit cherry tomatoes, prosciutto and mortadella with pistachio, it is to share and the fainá.
Also the vegetable fritters ($5,600), which are very round and crispy.
They serve them with aioli and lemon.
Among the main ones
, the star is the lasagna ($13,200)
, which is made with layers of dough that is made on site, with pomodoro sauce, premium minced meat, bechamel sauce and gratin cheese.
The steak eye is served with potatoes.
Photo: Constanza Niscovolos.
They also serve sea and mushroom risotto.
For carnivores there is rib eye served with herb butter and potatoes.
They also offer vitel toné, all year round.
The Milanese is made from chorizo steak and is served with puree.
To finish, among the desserts they serve
sfogliatella, tiramisu ($6,000), pistachio ice cream and a chocolate ingot.
On Sunday nights there are special dinners designed for tourism, where they serve roast.
They offer tours of the house and end the day with a folklore show.
Bravo's chocolate bar.
Photo: Constanza Niscovolos.
In conclusion, the new restaurant at the Palacio Leloir of the Círculo Italiano in Buenos Aires is much more than a place to enjoy a good meal;
is
a tribute to the rich Italian heritage
for those seeking to enjoy an authentic, quality culinary experience in a unique setting steeped in history.
Bravo.
Libertad 1264, Recoleta.
Monday to Saturday from 8 to 1 am.
Sunday from 1 to 5 p.m.
Instagram: @bravoresto.ok