Two outstanding restaurants of Buenos Aires Cityrecommended by the Michelin GuideThey decided to close their doors due to difficulties and costs due to the economic situation. Both had been recognized for their exclusivity and gastronomic quality.
It’s about firms Frank and Saltappreciated for its high -end culinary offer and for representing the sophistication of Buenos Aires cuisine.
The Michelin guide had highlighted them in its latest edition. However, inflation, high supplies costs and lack of economic predictability put establishments in check.
Franca and Save restaurants had to close
Franca was located in Palermo and was directed by the chef Julio Báez. Despite the excellent quality of their dishes and its success in the guide, the economic crisis hit its business model.
The increase in input prices, the devaluation of the currency and the impact of inflation on the operating costs were some of the key elements that led to its closure.
By announcing the end of their services, they expressed their pain in networks: “It was not an easy decision, it hurt a lot, but we believe it is the right time “.
In addition, they stressed that “Franca was born with a philosophy: to be more than a restaurant, be A meeting place (…) We put the soul, the heart and a lot of energy in this project. This closure is the result of an economic reality that touches us deeply and we can no longer sustain. ”
For its part, Sál, the other prominent restaurant, specialized in Nordic cuisine and had been created by the chef Nicolás Díaz Martini. This restaurant, like Franca, was dedicated to offering a luxury gastronomic experience, but could not endure the difficulties brought by the economic crisis.
The costs of the inputs and the problems derived from the exchange rate caused the operation to become unfeasible.
On his official Instagram, in collaboration with that of the premises, Martini said after a reflection: “Thank you for accompanying me in this dream that was Sál, in these three years … My last dish was simply the first of another … We are like this, chefs.”
The prices of essential inputs for haute cuisine, such as meat, vegetables and imported products, They shot due to inflation and the difficulty in accessing foreign currencies.
These increases not only affected imported products, but also nationals, which complicated the possibility of offering a quality menu at the level expected by diners.
In addition, salaries and maintenance expenses also increased considerably. Luxury restaurants, such as Franca and Sál, They require meticulous attention to details, implying high labor costs and a level of demand difficult to keep in economic instability.
Another important factor was the Fall in demand. For a decline in the purchasing power of consumers many people chose to cut their expenses, avoiding frequenting high -end premises.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
