Head chefs: 7 successful restaurants run by female chefs

Head chefs: 7 successful restaurants run by female chefs

Alegra

Alegra is the restaurant and winery of two professionals with experience: the well-known sommelier and cook Mariana Achával and the chef and sommelier Lorena Papasergio. Although both combine their knowledge in the kitchen, it is Lorena who directs the fires. The menu is inspired by Mediterranean and Argentine cuisine and includes signature touches. Contemplate tapas, salads, sandwiches, pastas, elaborate preparations and various desserts.

A recommendation from the house is the snack board, which brings together the best of its proposal: breaded prawns, kale and blue cheese empanadas, black pudding croquettes with apple chutney, caprese and mushroom croquettes with pategras cheese, falafel, bread the chapa, crackers, pickled cucumbers, ascolana olives, yogurt sauce and dipero trio.

Among the main ones, a must are the beet, goat and walnut ricotta ravioli in olive oil with broad beans and pancetta powder. To maximize the experience, its owners are always willing to guide you through the more than 300 wines that are sold at shelf prices.

• Address: Olleros 3891, Chacarita.

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L’Atelier Bistro

Verónica Morello works as chef at L’Atelier Bistró, a space where cultures and flavors intertwine under a French-style identity. With more than 25 years of experience and having worked in Europe and the United States, her menu fuses the classic and the innovative, constantly adapting to the freshness of the ingredients available and the tastes of the diners.

Classic recommendations include foie de volaille pâté with greens and gingerbread, duck magret confit with spiced carrots, and crème brûlée with crispy sablé dough. However, it is also worth exploring the fusion-style proposals, such as sole ceviche with cabutia, coconut milk and ginger, or crispy sweetbreads with apples and sweet chili: options in which the chef brings out her creativity and skill.

• Address: Av. del Libertador 14520, Acassuso.

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Soul

Erika Scaffino is the executive chef of ALMA, the restaurant at the Sofitel Buenos Aires Recoleta hotel. Having an international audience, local flavors are offered here and the focus is on meats from the Aberdeen Angus, Argentine Wagyu and Black Angus breeds.

Trained at the ESH (Higher School of Hospitality), Erika devised a dynamic menu, based on the seasonality of the product, which seeks to transform and revive the benefits of nature. Her specialty is French cuisine and that is why her preparations reflect the pillars of elegance and sophistication.

Some recommendations are grilled sweetbreads with confit grelot onions and apricot puree; the beet carpaccio with blueberries, almonds and miso mayonnaise and the signature dish: the Josper t-bone with mixed salad, triple-cooked fries, chimichurri and Creole sauce.

• Address: Posadas 1392, Recoleta.

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Seibo

Seibo’s executive chef is Araceli Genes. With talent and dedication, she leaves her mark on a menu that replicates the most distinctive recipes of Argentine Creole cuisine in original plant-based versions, where only fresh seasonal mushrooms and vegetables are used.

Some highlights of the menu are the potato provoleta with grilled vegetables and sourdough bread, the gyrgolas churrasquitos (marinated in herbs and olive oil) with creamy mashed potatoes and crispy topping, and the tofu “ricotta” tart. Araceli’s ingenuity and creativity are reflected in each of her dishes.

• Address: Azcuénaga 1876, Recoleta.

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The sea

La Mar is the prestigious cebichería of the famous chef Gastón Acurio (a world leader in Peruvian cuisine) and its headquarters in Argentina is run by the talented Astrid Acuña. Also a native of Peru, Acuña arrived in the country when she was just 18 years old and began an important career that began in the pastry shop and continued in the fires.

Its menu includes typical preparations of Peruvian cuisine made with the freshest fish from our coast, carefully selected seafood and top-of-the-line raw materials, which are worked by combining traditional recipes and innovative techniques.

Some of the latest additions to the menu are the Bachiche ceviche, with catch of the day, avocado, capers and olive oil in classic tiger’s milk; black ravioli stuffed with prawns and ricotta in chupe sauce; and the Nikkei chicharrón, a whole fresh catch that is served boneless, fried and stewed, with spicy sauce and white chaufa rice.

• Address: Arévalo 2024, Palermo.

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The Cabin

Carla Guadalupe Barbera is the executive chef of the emblematic Argentine grill La Cabaña. Although this Buenos Aires restaurant with almost 90 years of experience is known for its grilled meats, the menu is super extensive and has options of traditional dishes prepared by Carla, who has almost 20 years of experience in the field.

Within the “Our cuisine” section of the menu, it proposes the preparation of northern locro, mushroom or tomato and burratine risotto, the classic Edurado VII loin (with noisette potatoes, demiglace sauce and mushroom mushrooms) and a variety of pastas, among The sorrentinos of ricotta and smoked salmon in arugula dough with cherrys, flakes of parmesan and chives stand out. It also shows audacity by combining flavors, as in the barbecue ribs with honey sweet potatoes and mango Creole sauce.

For dessert, Carla recommends trying the three-chocolate treat, composed of a semi-sweet chocolate nemesis, a creamy white chocolate and orange, milk chocolate and frangelico ganache, mocha cream, Worcestershire sauce and bruleated oranges in wine.

• Address: Alicia Moreau de Justo 580, Puerto Madero.

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Biasatti’s Tratto

Stefanía Langford is chef at Biasatti, the Italian-style restaurant with a Mediterranean proposal. She felt her love for cooking since she was little and, over the years, she became an amateur and self-taught in this discipline. She is her together with her husband, Milton Bertoni, with whom she runs a kitchen where simplicity and seasonal products predominate.

The three dishes he suggests to enjoy at Tratto de Biasatti are the bucatini al bronzo with amatriciana sauce (Italian pomodoro, guanciale, red onion, fried basil and pecorino), the lasagna alla bolognese (with bechamel, pomodoro and parmesan) and the ossobuco and spinach ravioli with fresh cream, mushrooms, pangrattato, rosemary and lemon.

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• Address: City of La Paz 1917, Belgrano.