The outstanding recognition was made to nine stores in the country. The decorations were distributed between Michelin stars, green stars and Bib Gourmand awards.
The second edition of the Argentine Michelin Guide It was held last Tuesday night in Mendozain a ceremony with almost 400 people. Among them, there were personalities of local gastronomy and the world of wineries. Among the results, nine were the winning Argentine restaurants, distributed between City of Buenos Aires and the capital of Mendoza. Know them.
The call was in the courtyard of the Bodega Susana Balbo From 20, in front of the Andes mountain range and conducted by the presenter and model Iván de Pineda. The decorations were for nine new stores – at the couple of others who repeated recognition in relation to last year – distributed between Michelin stars, green stars and bib gourmand awards.
Michelin stars: who are new winning Argentine restaurants
The new 2025 in star Michelin were: Angelica Master Kitchen (Mendoza), Crizia (Buenos Aires) and Riccitelli Bistró (Mendoza). The winners who maintained the distinction in relation to 2024 are Don Julio (Buenos Aires), ZONDA LANDSCAPE KITCHEN (Mendoza), Casa Vigil (Mendoza), Brindillas (Mendoza), Saffron (Mendoza) and Trescha (Buenos Aires).
Among the details considered by the inspectors, “they had enormous pleasure assembling this selection, and were impressed to find many new jewels and the Elevation of the standards. As well as witnessing efforts and sustainable initiatives”, Replied International Communication Director of the Michelin Elisabeth Boucher-Anselin Guide.
In the case of Green starsthe winning establishments subject to eco-response gastronomy were Camphor (Buenos Aires), Angelica Master Kitchen (Mendoza) and Daring to create (Mendoza).
Regarding the category Bib Gourmandfor the gastronomic premises highlighted for their value for money, the selected were three Buenos Aires: Acid, Black Garlic – Sea of Tapas and Santa Inés.
How the guide works
The guide was created in 1900 by the brothers André and Edouard Michelinfounders of the tire company, in order to facilitate the trip to motorists. They were offered information such as maps, instructions to change a wheel, among others, along with a list of sites to eat and stay, according to the Michelin guide website.
The turning point came in 1923, when they began to include gastronomic premises not located in hotels. For 1926 the long -awaited stars arrived. Unlike other rankings based on recognized jurors, Michelin has the modality of “anonymous inspectors “, Based on professionals with full training, who arrive at the scene and consume like any diner and then prepare their report.
There are five international criteria of the guide to evaluate restaurants and is based on:
- The quality of the products.
- The mastery of cooking techniques.
- The harmony of flavors.
- The personality of the chef represented in the kitchen.
- Consistency both over time and throughout the menu.
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.
