A plus of the place is that its experienced kitchen and sommeliers team suggests which specialties that best combine with wines. To start, the Wagyu needle crude, served with Ponzu sauce and a Chimichurri oil that gives you a spicy side, it is recommended to accompany with an aromatic target and with good volume, such as Sierra Lima alpha white cut.
The quadril matured with Muge meat is another of the suggestions as the main dish, next to an autumnal garrison of Brussels sauteed in olive and lime oil, with Dutch sauce, parsley oil and pangratotate, which is suggested to pair with a white of good volume, complexity and texture, such as the semillon creed of human scale.
For the end, a traditional dessert, cheese and sweet, which incorporates raclette cheese, canned figs, quintes and quinotos, ideal to taste with a late wine: Mendel Petit Manseng by Mendel Wines, with enough sweetness and complexity to amalgamate with the variety of preserves and cheese curing.
Address: Rojas 1600, Villa Crespo.
L’Telier Bistró
From his lovely place in Martínez, L’Telier Bistró It offers a gastronomic proposal of French inspiration that stands out for its attention to detail and the quality of the station ingredients chosen to be enjoyed with different selected labels, according to the taste profile of each creation.
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Under the direction of the chefs couple Verónica Morello and Charly Forbesdiners can appreciate the pairings that enhance each dish, such as the entrance of trout cured with roasted cucumber and cream cheese with fennel and purple onion, which is perfectly complemented with a murky Sauvignon Blanc, which highlights the fresh and spicy flavors.
As the main, the duck confit with truffled puree, sauteed gírgolas and an emulsion of Huacatay Marida properly with Weinert Merlot, an choice that reflects the tradition of this winery in the interpretation of the strain.
For dessert, roasted plums with spices and cream ice cream are found in harmony with the late Torontés Esteco, closing the experience with a sweet and aromatic touch.
In addition, every month, this Bistró Boutique organizes a tasting cycle that presents a menu for steps, accompanied by labels chosen especially for the occasion, from the invited wineries, thus providing an exclusive dinner that celebrates the best of Argentine wine. With an extensive offer of red, white and sparkling strains, this restaurant proposes memorable evenings in a warm and cozy atmosphere.
Address: Av. Del Libertador 14520, Martínez.
Cavia house
The gastronomic proposal of Cavia housethe sophisticated restaurant located in Palermo, is enriched with a careful selection of wine, led by Sommelier DELVIS HUCK. Its cava, opened a year ago, offers more than eighty national and imported labels, focused on guard and fineness.
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In the midday menu, tickets such as prawns with Relish, creamy egg yolk and Pay potatoes stand out, ideal for pairing with a Malbec Rosé from Rio de los Ciervos, and a creamy chickpeas with roasted vegetables, sesame and fresh leaves of the garden, recommended with a torontés plot work.
Among the main dishes, homemade paste with pesto, lemon cream and repolitos of Brussels combines perfectly with a 45 roar cutting white cuts, while the smoked meat with meat broth, wheat noodles and fresh herbs is better tasted with a southern Creole face. As for its night menu, also designed by executive chef Julieta Caruso, start with rice and herbs, with a variety of seasoned fungi and peanut sauce, along with a white cavalleri of Blancs Franciacorta Docg, ensures a memorable experience.
Delvis also suggests that the pork porchtta with confined leeks, fennel and roasted apples can be accompanied balancedly with a semi semi -shaped certainties of Michelini and Mufatto winery, and if it is preferred to enjoy the cutting of gased meat with fleshy sheet salad, Pay potatoes and quince vinegar, the ideal is to opt for a ruca malen chapter chapter 4, which combines maln Cabernet Franc, under the direction of the winemaker Agustina Hanns.
Address: Cavia 2985, Palermo.
Carmen
In the corner of Gurruchaga and Pasaje Cabrer is the restaurant and pastifice Carmena site that is distinguished in Palermo for its classic and author pasta, where the diner can enjoy both a family atmosphere and gastronomic sophistication. Its London flavors, its Italian roots, the techniques of the haute cuisine and the badge that all the fillings pass through the embers are proof of this.
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Thus, not only surprises with the innovation of its recipes, but also with the possibility of making a perfect pairing in order to provide a complete experience. In its extensive oenological letter, the best of the Argentine and international vineyards stands out: about 30 wines chosen by the sommelier sorrel moseley Williams.
Among the recommended combinations, it highlights it by stuffing it with roasted sweet potatoes, chestnuts, butter and mint with provolone, pangratato, butter and lime, ingredients whose seasoning is enhanced with a pinot noir as flora rosé, from Bodega Tesho, or a malbec with body and volume like Araucana Río de los Ciervos, of the Winery Ribera of the Quartz.
The second dish, according to the restaurant owner, Nacho Feibelmannwhich can be considered as the soul of the menu, is the roasted phantotini, which in each bite contributes 70% empty and 30% roastbeef, all roasted over low heat in Kamado, with a smoked horn pastry, fresh Creole and green oil. Thus, this choice where the roast meets the pasta can only improve with a middle -to -intense body wine, such as Stella Crinita Malbec or a target like Sierra Lima Alfa, whose composition is 50% Sauvignon Blanc and 50% Torrontés and is the blend indicated to harmonize this proposal.
Address: Gurruchaga 1426, Palermo.
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.
