With roots in the Armenian tradition and a warm and neighborhood spirit, Naní combines inherited recipes, generous portions and the personal touch of the cook Natalia Demirdjian in a restaurant that already won its place in the neighborhood.
In a quiet area of Villa Crespo It beats a bit of Armenia. Naní is the restaurant of Natalia Demirdjiana space where the flavors of his family translate into abundant, homemade dishes and full of history. With a broad and luminous room that mixes the industrial with the affective, where bricks in view and iron are combined with allusive paintings and family photos, the place achieves a warm and close climate, as if it were entered into the dining room of Natalia herself.
The gastronomic proposal rescues typical recipes from different regions of historical and current Armenia, with personal touches that make each dish a different experience. In the letter the minced of the classic Medzé, hot and main entries that travel between kebabs, pilavs and comforting stews, all elaborated daily.
Naní dishes @miserereok-8741 (4)
Naní
“I always wanted to have a restaurant. In October 2015, I decided to dedicate myself to the kitchen professionally and started my first home meal project from my home in Villa Urquiza. Four years later, I opened Naní warehouse in Villa Crespo, where I sold products and dishes to take; I was there until January 2021. In June of that same year, I fulfilled the desire of the restaurant with Naní Cocina Armenia.
Among the unmissable are hummus with pita bread, orevan eggplants (stuffed with yogurt cream, nuts and grenades), Michugov Kofte (meat bite, wheat and spices), Sarma wrapped in parra or cabbage leaves and the infallible Mante, a paste stuffed with meat served in Osobuco broth with yogurt and spicy butter. The Kebab with Pilav rice to share is another of the stars, along with the classics Fallafels, Borek cheese and Lehmeyun, always made in the day with raw materials of excellent quality.
Naní photo @miserereok-4039 (1)
Naní
In the cold months, Naní adds the “Naní to the pot” section with well -comforting spoon dishes: the herisé – a luck of Armenian locro based on wheat and vaccine meat – and the madzunof kofte – a yogurt soup and mint with chicken and meatballs of wheat – are two of the suggestions.
The dulce store also has a leading role. There is no lack of Baklava in different versions (of nuts or pistachios), the semolina shamali with almonds and the crispy gadaif with spun dough, canela and syrup. An end that sums up the sweet and hospitable spirit of the Armenian tradition.
With an executive menu at noon and the possibility of carrying ready preparations from its small warehouse, Naní becomes a meeting point where family cuisine opens the way in Buenos Aires. A living tribute to women who transmitted recipes and flavors, today recreated in a corner that is already part of the gastronomic map of Buenos Aires.
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.
