For any food lover visiting Buenos Aires, a stop at Aramburu is nothing short of essential. Tucked away in the vibrant heart of the city, this acclaimed restaurant is the creative domain of the enigmatic Chef Gonzalo Aramburu, whose mastery of molecular gastronomy brings Argentine cuisine to unexpected and inspired heights. In a country celebrated for its beef, Aramburu dares to think differently—using liquid nitrogen, foams, and avant-garde techniques to elevate local ingredients in imaginative, often exotic ways.
From modest beginnings, the restaurant has evolved into a sleek, two-story space that now includes a chic upstairs lounge and private dining rooms perfect for intimate gatherings. At its heart lies an open kitchen—fully visible to all diners—where culinary artistry unfolds in real time. We were seated at the coveted chef’s table, tucked in the kitchen, with a glass-fronted cooler of pristine seafood and aged meats just behind us. From there, we had front-row seats to the calm, focused rhythm of the kitchen brigade at work.
In a dining room of only a dozen or so tables, the atmosphere was hushed but alive, the movement in the kitchen smooth as silk. Every task was performed with quiet precision—no shouting, no chaos, just the synchronized grace of a Michelin-level team operating at the peak of its craft.
Our head server, Lucía, was an impeccable guide throughout the 18-course journey. Attentive yet unobtrusive, she paced the evening perfectly, offering vivid, thoughtful explanations of each dish. The descriptions alone were a marvel—layer upon layer of ingredients and technique that seemed almost too intricate to be true.
Before we ever took a bite, we consumed the artistry with our eyes—each plate a miniature canvas of color, texture, and design. And then, as we tasted, the true magic of Aramburu revealed itself.
The Tasting Menu
Roman philosopher Seneca the Younger said “There is no easy way from earth to the stars,” and it aligns with the aspirations of the Aramburu tasting menu. Our first course, paired with a vermouth aperitif is called Herbs and Flowers, a seasoned crispy bite that left us asking which galaxy is next?
As we nibbled, a display box of fresh razorclams, oysters, mushrooms, crab and caviar hinted of what’s to come.
Hazelnut filling piped on shortbread is covered with a peach “leaf” for our second bite, paired with a hazelnut martini.
A tart filled with enoki mushroom and candied dates made two sweet and savory bites leaving us wanting more.
“Ocean Foam” is a flavored meringue filled with caviar, light and briny that melted in our mouths.
Silky trout is nestled between layers of rich, buttery dark brioche, generously crowned with caviar. Served alongside a glass of Bodega Lopez 20 Años Gran Reserva Montchenot — a bold Argentine red blend of Merlot, Cabernet Sauvignon, and Malbec.
Fresh sea clams, sliced and served with a sauce of oyster and nasturtium is a creamy seafood symphony.
Saltfish sashimi with almonds and Japanese pickled umi fruit—lightly tangy and delicately salty—arrives like a work of art. Is it Kandinsky or Chagall? Hard to say, but it’s almost too beautiful to eat.
Argentina’s renowned beef tenderloin made its first appearance wrapped in nori and encased in tangy kimchi. The fusion of tender, succulent meat with bold, fermented vegetables was unexpectedly and utterly delicious.
Before the watchful eyes of the catch of the day, wreckfish peeking under a flower bouquet is served with a broth of clams and pistachio.
A luscious saffron-infused passionfruit cream blanketed the pulled pork hidden beneath, creating a stunning surprise. Served in its own elegant bowl, the vibrant sauce was as beautiful as it was delicious.
Roasted sweetbreads glazed in cherry sauce and adorned with edible flowers made for one of the evening’s most unexpected pairings—yet the flavors came together seamlessly in a truly delightful bite.
Our “main” course featured a perfectly cooked slice of quail breast, accompanied by a silky white beet sauce and a delicately prepared king trumpet mushroom. After this final savory moment at the chef’s table, we were promptly escorted upstairs to the lounge for a relaxed finish of desserts and coffee.
Desserts and Sweets
Our table in the lounge was set and waiting, with a final pour of red wine ready to welcome us.
First to arrive is the sunflower watermelon, a meticulously crafted creation from the dessert and pastry team.
A chocolate-covered avocado and mango “egg” arrived next—cracked open and eagerly devoured with a cup of vanilla coffee. Then, as a final parting gift, a stunning assortment of petit fours appeared, each one uniquely shaped, vibrantly colored, and bursting with its own flavor.
Parting Thoughts
Dinner at Aramburu is a beautifully orchestrated experience that engages all the senses. From the inventive techniques and unexpected flavor combinations to the seamless service and intimate setting, every detail reflects chef Gonzalo Aramburu’s passion for storytelling through food. It’s a journey that surprises, delights, and lingers in memory long after the final bite.