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Fico
Contemporary product and seasonal cuisine Muñecas 775, Villa Crespo, CABA.
Telephone 11 3489 7992
Schedule Tuesday to Saturday nights.
Instagram @fico.ba
Average cover price $27,000 (without alcoholic beverages and service included).
Estefanía Maiorano and Martín Sclippa are proud of their Italian roots
, to such an extent that when they had to decide what to name their brand new contemporary bistro, they agreed on a name: fico.
A word that in the language of their grandparents describes the omnipresent fig tree of the Italic patios and gardens, its sweet, sensual and fleshy fruits adored by ancient Greeks and Romans and a pretty and attractive person. Identity, history and beauty gathered in a single four-letter word. An auspicious synthesis for a restaurant.
The idea for the project began to take shape during the Covid pandemic.
Martín and Estefanía were working at Narda Comedor, respectively as executive chef and pastry chef. A place that, due to the amount of cutlery and media exposure, demanded a lot of energy.
Fico's story
Little by little, but inexorably, the desire grew to distance myself from that frenzy to return to
a more leisurely and intimate cuisine
that would allow one to imagine, without pressure and vertigo, real, comfortable recipes, far from clichés and culinary sophistry.
A place to enhance creative communion, making the most of the organoleptic virtues of noble and seasonal raw materials, prepared with skill.
They found the location they were looking for.
Villa Crespo offers (still) tranquility, hipster spirit and strategic geographical location.
They opened their doors three weeks ago. The open kitchen is tidy, spotless and well equipped. The living room is austere and pleasant. The letter is short.
What to eat at Fico
The crispy, honeycombed baguette served with an elegant fig leaf flavored butter
is a promising preview.
Rabbit pâté
combined
with a pleasantly friable and flaky shortcrust pastry offers its aristocratic soul.
The port-flavored gelatin that protects it, the crunchy hazelnuts, the delicate bitter green leaves and the accompanying mustard vinaigrette amplify the complexity of the recipe.
The immaculate tube of the stuffed squid reveals a succulent farce of chorizo
. The sea and the land that merge. Its slices come out covered with a black sauce, sour cream, sesame seeds and roasted jalapeño.
The interpretation of a classic like chicken with mushrooms is convincing.
Thigh steaks with crispy skin accompanied by millimetric raw slices of portobello, small golden spheres of dauphine potatoes, creamy mushroom puree, pine mushroom powder, translucent and delicate chicken stock and aromatic watercress leaves.
Comfortingly sweet finish thanks to a
sensual fig leaf ice cream,
sweet and fleshy figs, black sesame and olive oil.