If before winning the World Cup, Argentina was already a popular destination among Brazilians, now the neighboring country expects even more tourists for the summer. In addition to cultural and adventure tourism, already well established in the country, the revitalization of popular traditional cuisine could be a separate attraction next season.
In the capital, Buenos Aires, among the classic options of bodegons and Buenos Aires pizzerias, the Don Julio restaurant stands out.
Installed 21 years ago in a 19th century mansion, Don Julio has a simple and unpretentious atmosphere. Don Julio wants to deliver dishes without frills, but with a lot of flavor. “The idea is to honor popular traditional Argentine cuisine,” says Pablo Rivero, one of the owners.
It is the ideal destination for those looking to enjoy cuts of meat with and without the bone, such as the classic bife de chorizo and lomo, from Angus and Hereford breeds, which arrive at the table at the perfect point, as chosen by the customer.
The quality of the meat is guaranteed by the restaurant’s own creation. “We invest in regenerative livestock production, following the world trend to produce while preserving the environment”, explains Rivero.
To accompany the steaks, there are great options of cheeses and vegetables, such as roasted asparagus. Vegetables vary on the menu according to the season, and are sourced from organic producers in La Plata and San Vicente.
In the cellar are around 15,000 bottles — all Argentine. A system created by the sommeliers, sensory tasting, allows you to learn more about the terroirs of Argentina, relating the wines and their regions.
It was already necessary to make a reservation, and now, with the award at the 50 Best, the need has only increased. The wait at the door, however, is smoothed over with a glass of champagne, delivered to each customer upon arrival.
In addition to Don Julio, Brazilian tourists —especially those from São Paulo— should feel at home in Argentina. The corner of Guatarruchaga and Guatemala streets, for example, in the Buenos Aires neighborhood of Palermo, is very reminiscent of the buzz that forms in front of the trendy A Casa do Porco, in downtown São Paulo.
Those looking for classic Buenos Aires cuisine can always turn to pubs, pizzerias and cafes. Many are on the list of so-called “notables” (the Los Notables, Café & Cultura), a recognition given to quality establishments in Buenos Aires that were also the setting for important events.
Among them are the famous Café Tortoni, the London City —which was frequented by the writer Julio Cortázar—, and the bodegón Los Galgos, which serves milanesa with fried porridge and the famous miga sandwich, made with lots of stuffing and crustless bread.
More elaborate and elaborate, Mengano is a good option in Palermo. The place calls itself a “bodegón de platitos”. The charming environment follows the style of pubs that inspire chef Facundo Kelemen to apply techniques he learned in New York to gourmet classics of Argentine pub cuisine.
Travelers can taste reinterpretations such as the excellent gnocchi with pesto and crispy rice with seafood. It is also recommended to accept the chef’s tip when trying the spicy meat empanadas: “They are to be eaten in just one mouthful”. Otherwise, it is better to protect the clothes.
You should also avoid leaving Mengano without trying the desserts, especially the strawberry, tangerine and sambayon ice cream. The wine list has bottles from wineries in the southernmost region of the world, located in extreme Patagonia.
Following a worldwide trend in search of a more natural life, something that gained a lot of strength after the pandemic, there are also many options for vegetarians and vegans on the Buenos Aires circuit.
In the Villa Crespo neighborhood, Chui was built on land where a sawmill used to be and today boasts a beautiful garden with old bricks on display. The meatless menu uses ingredients grown by small agroecological producers.
In the open space, with tables in the middle of the trees, the kitchen is also open and prepares dishes and pizzas over coals and in wood-fired ovens. There is a showcase with jars of home-made preserves.
It is worth trying the dishes based on mushrooms grown right there in the restaurant, such as the interesting creamy pâté. Among the starters, the most interesting is the roasted avocado with tiger’s milk. The pizzas also come in different flavors, like a potato and mushroom pizza.
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