Regarding “the starters”, you cannot miss the corn puff with beet hummus and vegetable textures; and the salmon tartare with rustic avocado and coconut tapioca. The main dish is crispy tofu, accompanied by sautéed vegetables and wild rice. And, if you are looking for pasta, your best choice will be the crispy stuffed pasta with cilantro cream and roasted vegetables.
Finally, one of the most anticipated moments: dessert. The vegetarian-friendly “workhorses” are the Aerated key lime pie and the berry curd. While roasted apple with sour cream and peanut paste base is the best option for those who follow a vegan diet.
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St. Regis Restaurant
SACRUM
SACRO – recently recommended by the MICHELIN Guide – takes every opportunity to surprise those who visit it with a combination of high-level dishes and innovative cocktails. From the moment they cross the façade of the openwork circles, visitors are immersed in a magical journey that stimulates all their senses, with the aim of making the culinary experience a special and unique moment. At the same time, it stands out for its “Jungle Patio”, heated for hot days and suitable for rain for summer storms.
Located at Costa Rica 6038, Palermo, the restaurant offers “food from the world based on plants and mushrooms.” Within the menu, some dishes became classics: the activated charcoal empanada with mushroom filling and harissa sauce; the avocado masala coated in tikka and supported on curry yogurt with potato bread; Asian spaghetti at room temperature with spectacular flavors; and the avocado lime pie, a creamy and acidic sweet.
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Networks
The menu varies according to the season of the year, with a special focus on seasonal ingredients. In spring-summer, in addition to classic dishes, fresh and light flavors are added with seasonal ingredients; zucchini, asparagus, heirloom tomatoes, tropical fruits and -always- fresh herbs.
All of these preparations are well accompanied by drinks such as Fresco de Mar, made with vodka, lacto mango, passionflower and coconut water; and Lemon Pisco, with pear ferment, lavender syrup and Andean muña.
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SACRUM
Flowers
Located at Gorriti 5870, Palermo, the restaurant has one of the most beautiful gardens in Buenos Aires. With more than 800 native plants and flowers of 40 different species, it turns out to be an ‘instagrammable spot’ that perfectly complements its gastronomy, thus providing a unique visual and sensory experience. Presents gluten-free options for vegans, vegetarians and lactose intolerant.
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Networks
Among all their menus, which are divided according to the time of day (“Day and Afternoon”, “Night” and “Weekend”), the dishes include Hummus + Grapefruit Chutney + Crackers; Asparagus and Sambayón; Grilled artichoke with Ajoblanco; “Las Flores” Plate (5′ Eggs + Avocado + Cheese + Greens + Ricotta + Toast); and French Fries + Sweet Pepper Ketchup. You can’t miss trying their cocktails and their great wine list from all over the country.
It should be noted that during the day, until 7 p.m., the pastry products counter that they make daily is open. Some classic products are almost always there; while others are seasonal creations.
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Chui
Located at Loyola 1250, Villa Crespo, there is a different proposal that combines creativity, contact with nature and enjoyment, to the point that last week it was selected and recommended by MICHELIN Guide inspectors. According to its owners, “Chuí offers dishes made with creativity and love, designed for the enjoyment they deserve, since ultimately that is Chuí, a space made to enjoy.”
“Plates”, sandwiches and pizzas are part of its outstanding menu. A great plan is to come (either at noon or at night), sit outdoors, in the middle of the garden that highlights the restaurant, and taste some of the following dishes: the wood-fired sourdough Focaccia; Mushroom pâté, radishes, house vinegar; Wood-fired four-cheese pizza, whose dough has 48 hours of fermentation and organic flour; and the Milanese with gyrgolas, turmeric mustard, homemade ketchup, fried country egg, cucumber pickle and mixed greens.
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Each preparation goes very well with a vermouth or a negroni, among other preparations from the bar.
Regarding dessert, the most acclaimed of the place is Butterscotch. Although the “Sweets” section also highlights the Strawberries in syrup on avocado cream, vanilla sponge cake, lime meringue; and the Cardamom Pastry, coffee, chestnuts in syrup, amaretti.
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Networks
Let it V
The 100% plant based and gluten free gourmet restaurant is located at Costa Rica 5865 and in turn has another branch on Paseo La Plaza (Av. Corrientes 1660) called Let It V Street and Arts.
“Mother Nature’s food. 100% Plant Based & Gluten Free”, say Let It V. Both establishments are governed by the same concept: bringing diners healthy dishes with multiple combinations of flavors and colors. It is worth mentioning that they have a laboratory where they investigate all types of ferment and possibilities to replace the textures provided by foods such as eggs or cheese.
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Sushi is one of the star dishes of the place, whose variety is infinite: Tabla Omakase, Tabla Oh Darling, Roll Lizzy, Roll Yesterday and Oniguiri, among others. Most of the proposals are 100% gluten-free and made from plants.
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Peppermint
“Good eating, natural foods, creativity and a lot of love” are the principles with which Hierbabuena was born. The conscious natural food restaurant, located on Boulevard Caseros in the traditional San Telmo neighborhood, offers a warm and calm atmosphere so that the senses relax and you let yourself go.
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Located at Av. Caseros 454, San Telmo, it is a place in harmony with the environment that offers exquisite flavors of the earth, true food for the body, spirit and nature.
Some of their typical dishes are Mushroom Veggie Burger, Yamaní Sushi Roll, Avocado Gnocchi and Veggie Pizza. And it must also be taken into account that Hierbabuena has two other branches with some slightly different proposals: Organic Market & Bakery, on Av. Caseros 458, and Vegan Burger & Ice Cream, Av. Caseros 466.
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.
