The restaurant where the kitchen becomes a landscape: a sensory experience guided by water, earth and fire

In it Palermo Gastronomic Polean ancient house has become the stage of a gastronomic adventure that challenges the Traditional Restaurant Idea. It’s about Aura territorya three -level house that invites us to explore the link between the kitchen, nature and the Argentine identity. Here, every step (architectural, sensory and culinary) is proposed as a tribute to the territory.

The project, opened on April 22, is the result of an alliance between the team of Hospitality Group camel (Matías Spilkin, Gastón Mandalaoui and Nicolás Satz, known by the successful Picarón restaurant) and two outstanding figures of the local gastronomic scene: Matías Gómez Menghini and Ángel Valcárcel. Together, they imagined a concept where experience is not limited to what reaches the table, but that begins from the very atmosphere of the place.

A house that tells a natural story

The space was conceived with the architect Alejandro Bravewho interpreted the vision of the project designing A house that breathes landscape. Noble materials like Black Marquina, iron and wood marble are combined with a color palette inspired by natural elements (deep blue, earth, beige) to shape an elegant and warm atmosphere, which summons the senses.

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The atmosphere combines black marble, wood and dim lighting to create a warm and elegant atmosphere.

The tour of the house begins with the levels dedicated to the water element: the first and second floor, already open to the public, evoke the Argentine rivers and seas. On the first level, a large central room covers wood and marble tables, natural fiber lamps and a Organic mural of Magui Truccowhich refers to the movement of water.

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The textures and colors of space are designed to evoke Argentine landscapes, from coast to mountains.

On the second level, the atmosphere has a solid wooden bar, suspended branches collected in the mountains of Córdoba, Low tables and velvet in dark blue that provide warmth and connection with the wild. The third level (currently in the process of opening) will be dedicated to the earth element, completing the symbolic trio next to the fire, which crosses the entire proposal.

A technique territory kitchen

In the gastronomic direction is the Chef Agustín Brañasformed in scenarios as diverse as fishing lodges in the Patagonia and mountain restaurants in the Swiss Alps.

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Agustín Brañas leads the kitchen with a sensitive look on the product and a technique refined for years of experience in extreme environments.

Your approach, called “Territory Kitchen”part of respect for seasonal ingredients and the idea that water, earth and fire are not just physical elements, but also narrators of the Argentine landscape.

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More than a restaurant, Aura territory works as an immersive scenario where the menu and the environment dialogue.

The menu unfolds in Two independent but complementary letters: water and earth. The first proposes a light, fresh and plant culinary. Dishes like him day fishing ceviche (Cured in juice of Lima and Limón, with ginger, coriander, celery, purple onion and sorbet of Granada) or the mussels to the garlic and parsley in seawater capture the essence of the coast.

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The second letter, deeper and more robust, works with intense flavors and fire techniques, ideal for cold months.

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The story continues in desserts, with proposals such as chocolate nemesis with olive oil sorbet, Basque cake with canned fruits, or buffalo dulce pudding with buffalo yogurt.

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Everything can be paid with a selection of national and international wines, author cocktails such as the Atlantic Bloody Mary, with seawater, Lactofermented Sriracha and Rawson marine salt, and varied coffee. In addition, they offer unrestricted water service, included in the value of the experience.

In a city with a gastronomic offer as wide and diverse as Buenos Aires, Aura territory It stands out not only for its aesthetics or the technique of its kitchen, but for its Ability to generate a new culinary language: one that recognizes the landscape value, the temporality of the ingredients and the sensitivity in the act of eating.

Address: Lafinur 3286, Palermo.