ALL EMBERS POLO
To complete the gastronomic offer of Bocha Polo, this grill offers juicy roasted meats in “cages” (metal structures of about 1.5 meters) that are enjoyed with a panoramic view of the Argentine Polo Field. To start, we suggest their parked provoleta, very crispy on the outside and soft on the inside. It is cooked over embers and complemented with pickled onions, red bell peppers and crispy garlic slices, and is finished with a blast of heat in the clay oven to brown the topping.
Address: Av. del Libertador 4096, Palermo (Campo Argentino Polo).
IRON
Although this restaurant stands out for its meats matured indoors and cooked on the grill, its creativity is also reflected in the appetizers and other artisanal preparations on the menu. An example of this is the Hierro provoleta, just cooked, served with a grilled peach, lightly smoked, and topped with honey infused with cloves and star anise, and a homemade powder of black olives.
Address: Boulevard del Mirador 220, Nordelta and Costa Rica 5602, Palermo.
SPOILED
In this restaurant, grilled meats, clay oven and plow disc are paired with a select range of wines, served by the glass or bottle. To start the banquet, the menu features three varieties of provoleta: one grilled and served on a focaccia of aromatic herbs (oregano, thyme and rosemary) with a classic pesto; a provoleta in a clay oven casserole, filled with a paste of black pudding, onions, green vegetables and leek, and served with a focaccia and a house sauce (based on tomatoes, garlic, onion, green greens, leek and spices); and a Mar y Campo version, accompanied by roasted tomatoes, anchovies, black olives and arugula.
Addresses: Martín Fierro 3249, Parque Leloir and Ramal Pilar Km 36.5, Tortuguitas (Shopping TOM).
MARADONA (10)
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The menu of this restaurant pays tribute to the great soccer idol, covering the flavors that marked his personal and professional experience. An example of this is the Cebollitas provoleta, which arrives in an iron casserole to keep the cheese melting well and is accompanied with a tomato chutney, roasted onions, kale and lemon.
Address: Juramento 1700, Belgrano.
THE CAPTAIN
Set in the 40s and 50s, this still life worships the figure of Eva Perón. Along the same lines, its menu is inspired by the most traditional home recipes of the Buenos Aires city and the La Capitana provoleta is an unmissable appetizer: it is prepared with semi-seasoned provolone cheese, macerated in olive with oregano and smoked paprika, which is sealed in an iron plate and gratinated in a clay oven. Served with seasoned bondiola, candied tomatoes and fresh arugula.
Address: Guardia Vieja 4446, Almagro.
BLOSSOM
This artisanal restaurant is already a classic in the North Zone of Buenos Aires and recently landed in the center of Castelar. It provides artisanal, tasty and abundant recipes for all times, many of which are cooked in a clay oven fueled with quebracho firewood. This is how they cook their provoleta on logs. A melted provolone cheese served with four excellent quality ham rolls, roasted tomatoes and caramelized onions.
Addresses: Edison 10, Martínez; Av. Maipú 2501, Olivos; Av. Libertador 16246, San Isidro; Constitución 1002, San Fernando and Carlos Casares 961, Castelar.
IL GIARDINO ROMAGNOLI TERRACE
The Italian-inspired restaurant at Recova de Posadas added a rooftop with an unparalleled view to appreciate the best sunsets in the city. Among the starters on their extensive menu, there is a classic provoleta of excellent quality (about 2 cm thick) that is grilled over medium-high heat and served in an iron skillet. It is very crispy on the outside and melting on the inside, served with sautéed onions, candied tomatoes, oregano and more of the house’s secret seasonings.
Address: Posadas 1017, Recoleta.
JANUARY
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On the Buenos Aires waterfront, this space offers a unique experience that brings together top-quality cuisine, signature cocktails and an exotic setting with views of the river. His menu includes Italian-Argentine preparations with some signature touches. Among the favorite dishes is the provoleta made with aged Santa Rosa cheese, which comes out very crispy on the outside, accompanied by roasted cherry tomatoes and fresh thyme.
Address: Avenida Rafael Obligado 7180, Costanera.
SOUL
The restaurant located inside the Sofitel Recoleta Hotel offers native preparations made with fine technique and excellent quality raw materials. One of their most requested proposals is the goat’s milk provoleta from La Mesón. It is offered to enjoy as an appetizer and arrives at the table accompanied by a gremolata sauce based on parsley, oregano, and preserved lemon; and a mushroom pickle.
Address: Posadas 1232, Recoleta.
BEHIND
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In Palermo Soho, this bar with an industrial aesthetic and urban spirit offers you to enjoy live music by talented DJs while trying a varied street food menu. It includes a wide selection of tapas, empanadas and sandwiches to accompany with beers and classic or signature cocktails. The Provo Behind is suitable for celiacs and comes in an individual pan along with mushrooms, pickled onions and arugula.
Address: Costa Rica 4933, Palermo.
SEIBO
In this restaurant they have a novel proposal of plant-based Creole cuisine. Here, you can try everything from salteña-type empanadas and humitas to choripanes and milanesas, made 100% based on vegetables and mushrooms. Their provoleta is based on potatoes, which are cooked just right to achieve a very soft texture and mixed with spices such as ground chili and fresh oregano. The mixture is placed in an oiled provoletera and cooked at about 400 °C so that it turns golden brown. It is then served with grilled vegetables, homemade chimichurri, and sourdough bread.
Address: Azcuénaga 1876, Recoleta.
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.
