2023-07-30 11:54:00
“God is everywhere but he works in Buenos Aires”, says the popular saying, but when it comes to gastronomy, this stopped being so true. different surrounding towns They have begun to deploy the most sophisticated and interesting proposals. Next, six options to take note and mark on the GPS as the destination of the next getaway.
Northward
On route 28, in the district of Pilar, there is Pilar Patagonia Country Club. This is a space designed with the spirit of Patagonia, and this can be seen in its architecture and landscaping, with lakes with viewpoints and an incredible ancient grove: there are 100-year-old oaks, 50-year-old eucalyptus trees, cypresses and cedars. of 40, silver poplars, pines of 30 and ceibos of 25.
In this framework is terraces to the lakea restaurant that seduces with international cuisine with Patagonian touches by chef Emiliano Cafiso (ex Bengal and CasaSur). Mushrooms, cheeses and smoked products from the south they are combined with organic variants from local producers, to achieve dishes such as the Patagonian lamb gigot, the mushroom risotto or the whole, desquamated fish that is carved at the table. An extra point are the Lake Games: there are inflatables, bridges, paths, hammocks, giant blocks and trampolines that have nothing to envy to a professional playground. And in front of this space is the recently inaugurated Café del Lago, a proposal for a cafeteria and pastry shop.
Continuing north, Saint Anthony of Areco It is one of the most picturesque towns in Argentina. Visiting it means knowing first-hand the beauty of the gaucho tradition, very much alive in its streets, inhabitants and grocery stores. But it can also involve delighting in the dishes of a chef graduated from the Cordon Bleu as Paula Méndez Carreraswho moved to town several years ago and opened his new restaurant here, Hunch.
In an old house whose patio offers a direct view of the dome of the church and where the luxury of simplicity is worshiped, the cook proposes a menu based on edible flowers, with emphasis on seasonal products (many harvested in his own garden). Four entries are offered, main and dessert, among which it can be combined to perform two or three steps. The menu not only changes with the seasons, but with the freshest finds the chef makes over the weeks.
Near Areco, linked by Route 41, is Saint Andrew of Giles. And in this district is located Cucullú, a small town that can be proud of its gastronomy thanks to Rooster House, a warehouse and bar dating from 1888. It was founded by an Italian, Jorge Gallo, who arrived from Piedmont around 1860 and who opened it even before the railway came to the area. Father of seven children, one of them, Pedrito, eventually took over the reins of the business, while he was mayor of San Andrés de Giles between 1973 and 1976. “Over the years, the store changed owners and items, and little by little The tin was losing, like many other things in these times,” says Rodolfo Gallo, great-great-grandson of Jorge’s brother and owner since 2018. At his command, the place was restored and with the transformation the nightlife of the place was resumed, adding regional food, live music, also opening on Saturdays and Sundays at noon.
“We are the only restaurant in the town. Our space is an open and living museum every weekend”, Rodolfo describes. In a frank grocery store spirit, they propose dishes baked in the clay oven, on the disk and on the grill for a trip to the most autochthonous flavors.
From vineyards and ancestral flavors
Some restaurants also stand out for the particularity of their proposal. In Campana, Gamboa surprises with vineyards worthy of Cuyo and is proud to be the closest winery to Buenos Aires. The experience also includes Gamboa House, a gastronomic selection that invites you to eat with views of the vines, in a lunch of successive dishes and glasses that arrive at the table. “These are simple ingredients that, thanks to different cooking methods and combinations, manage to surprise with their flavor,” they detail. Fruits and vegetables, present in almost all dishes, change with the seasons. Two experiences are offered: origin, fresh and light; and terroir, the star of the house, with picada, main course and sweet table. In both, of course, it is paired with wines from the winery selected by their oenologists.
Toward Azcuenaga, awaits a 100% French proposal. It is the one displayed by the French chef Sébastien Fouillade. Knowledgeable about the area thanks to the fact that he had a family farm 5 km away. from town and came often to look for products for his catering, Topinambour, found the opportunity to open his own restaurant following an offer from an architect, José Yanes, who had restored an old house on the main street. As it was a lot of investment, at the same time a partner, Ramiro Pobor, entered the scene. And there they gave free rein to the dream, which opened in September 2022.
In The oven you can eat rarities like wild boar, duck and rabbit, although there is also bondiola, black rice with squid and alioli, pacú and always a pasta of the day, among other delicacies in which the French touch is never lacking. And of course, also classics of that cuisine such as onion soup and boeuf bourguignon. “I like to have dishes for all tastes; that people can come back in 15 days to try something new”, describes the chef.
Finally, in Canuelas, Rogelia pays homage to a beloved grandmother with the same name. Created by a couple who lived in Ramos Mejía and wanted to connect with the customs and rhythm of the town where this grandmother was from, it is a restaurant where they work with raw materials from local producers and where everything is homemade and from scratch. . “The proposal of our chef, Ezequiel Fusalba, is to make simple food, familiar dishes but with technique and good use of the product,” they report from the project. In an area where it is common to offer barbecue, they offer daily cuisine with signature dishes.
Among its recommendations are the chard fritters with roasted garlic mayonnaise, the Rogelia rib -a beef rib braised in wine and vegetables for hours- and the mixed flan with dulce de leche from the town of Udaondo, Cañuelas district, from Lácteos Mayol . “Our greatest achievement is that people come by word of mouth and then return with family and friends,” they rejoice. As an extra point on the walk, right next to the restaurant is El Mojón, a wrecking shop with deco treasures from all eras, which is worth going in to browse.
100 kilometers around Buenos Aires, gourmet expansion is serious business. And the experience not only contemplates eating, but also leaving behind the urban maelstrom and connecting with rural time and nature. A journey in every way.
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