[image]
[title]Buenos Aires and hotel restaurants have a long-standing love affair. Landmark establishments such as Tomo I, run by sisters Ada and Ebe Concaro at the former Panamericano Hotel, Catalinas by Ramiro Rodríguez Pardo inside the former Lancaster Hotel, and Grill, the former restaurant at the Plaza Hotel, helped define an era in which fine dining and hospitality joined forces to create memorable experiences for both guests and locals. Buono Italian Kitchen, located within the Sheraton Buenos Aires, proudly carries on that tradition and delivers an experience worthy of its predecessors.
The restaurant describes itself as a modern trattoria, and the label feels entirely appropriate. Chef Jorge Veliz’s proposal is built on two pillars: a cuisine rooted in Italian traditions and a strong focus on ingredients and seasonality. This translates into close relationships with suppliers and a menu that evolves according to what is available at its peak.
On the Autumn-Winter menu, pumpkin, sweet potato, cauliflower, and mushrooms take center stage. The antipasti section already showcases this philosophy. We began with an exquisite burrata, accompanied entirely by seasonal ingredients: sous-vide fennel, pomegranate, and a citrus vinaigrette. We also ordered grilled shrimp and squid skewers served with cauliflower fondant and beautifully tender marinated broad beans. Daily soups, as well as cheese and charcuterie boards, are also available. The salad selection combines the freshness traditionally associated with the category and the slower cooking techniques of winter, as demonstrated by the roasted pumpkin and eggplant salad.
You may also like: Hudson: Polo Hotel, Gastronomy, and Nature Just Minutes from Buenos Aires
For the main courses, the menu broadens its exploration of the Italian peninsula. There are pastas, risottos, pizzas, and secondi with contorni—the classic Italian-style mains composed of a protein and a side dish. Among the homemade pastas, you'll find unfilled options such as casarecce with gorgonzola, truffle, and portobello mushrooms, or spinach pappardelle with lamb meatballs. These comforting dishes are perfect for colder days. We, however, opted for the stuffed pasta: a chicken rotolo filled with spinach, Parmesan, mozzarella, spiced cream, and herb pangrattato. It confirmed that sometimes giving in to temptation is absolutely worth it.
Other mains include ribeye steak served with mashed potatoes and Brussels sprouts, as well as a lamb and mushroom ragù accompanied by creamy polenta—continuing the lineup of dishes that practically invite you to eat them with a spoon. We chose the flavorful chicken stuffed with prosciutto and sun-dried tomatoes, paired with a silky sweet potato purée and roasted cauliflower. Wines are available by the glass from the Trumpeter range, alongside an extensive selection of Argentine labels.
We finished the evening with dessert, an area where Buono remains true to its promise. Naturally, we ordered the tiramisu, the restaurant’s most popular dessert. We also sampled a delicate Basque cheesecake with confit cherry tomatoes and cream infused with basil syrup, as well as a pavlova topped with orange diplomat cream and fresh fruit. The dessert menu is rounded out with a variety of ice creams and a Rocher chocolate mousse served with raspberry jam.
Good to know: Buono is open to the public Monday through Sunday from 7:30pm to midnight. It also serves lunch from 12:30pm to 3pm on weekdays—with a focus on office workers looking for a quick yet satisfying break—and from 1pm to 3pm on weekends. Sunday brunch is also available.
Where: San Martín 1225, inside the Sheraton Buenos Aires Hotel.