La Vineria de Gualterio Bolívar

La Vineria de Gualterio Bolívar review

Among the endless parrillas and pizzerias of San Telmo is a completely new culinary prospect, not just for the area but also for the whole city. This diminutive white-washed restaurant is run by Alejandro Digilio, an Argentinian with Ferran Adriá's Spanish restaurant El Bulli on his CV. This hints at the direction of the food, but his preposition remains down to earth, with only minor touches of 'molecular gastronomy' such as foams of potatoes and olive oil salt. Their starters include a superb crunchy fish skin and dips of olive oil of pistachio and parma ham. The core of the cuisine is exceptionally well-cooked hard-to-find cuts of meat: their main dish is cooked for 12 hours and served only with a spoon, alongside plenty of little jewels of fascinating combinations, and ultra modern takes on latin staples. Each tasting plate costs AR$15 and three would easily suffice, they also have a very interesting wine list.