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[title]Stepping into Casa Cavia means entering a universe where different eras coexist without canceling each other out. A fragment of Buenos Aires’ architectural history welcomes us: a mansion inspired by early 20th-century French eclecticism, designed by Norwegian architect Alejandro Christophersen.
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Far from remaining trapped in mere preservationism, its 2013 restoration became a bridge to the future: elegant salons, the wine cellar, the inner garden, and the bar were integrated into a gastronomic and cultural proposal with one foot in history and the other in what is still to come. Ultimately, it is an experience rooted entirely in the present, where visuals, flavors, aromas, and impeccable service leave no option but surrendering to the moment.
In this new chapter, the kitchen is led by young chef Félix Babini (MAD PASTA, Tres La Juanita). Yet he is not the only captain. At Casa Cavia, every area acts as a pillar supporting and enhancing the whole structure: the service led by head sommelier Delvis Huck (former Four Seasons and winner of the Winexplorers award for Best Restaurant Sommelier), the pastry program by Fabio Mandia (formerly of Roma Pane & Dolci), and the bar led by Flavia Arroyo (ex Palacio Duhau Park Hyatt and Siete Fuegos). Babini’s focus on product, seasonality, classicism, and experimentation works hand in hand with each of these verticals in pursuit of maximizing the sensory immersion.
The evening begins with a welcome aperitif and an impossibly fluffy brioche bread served with browned butter, filling the table with its sweet aroma. The starters open the door to the universe we’re talking about: every dish reflects the mind and heart of each team involved.
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The oysters are conceived as a shot inspired by a reinterpretation of the Paloma cocktail, where Arroyo contributes a grapefruit and lime tequila foam that heightens the mollusk’s salinity, while Babini adds technique, flavor, and texture through cucamelon — harvested from the restaurant’s own garden — plus togarashi salt and ponzu pearls.
The beet tartlets showcase Mandia’s touch through a firm, crunchy, flavorful crust supporting beetroot, dehydrated strawberries, hibiscus gel, and goat cheese in a bite balancing sweetness, dairy richness, and floral notes.
We also tried the buffalo tartare, a lean cut perfectly suited to this French-inspired preparation, completed with roasted pepper emulsion and cassava chips. Then came the smoked king oyster mushroom ceviche, with a texture surprisingly close to fish, effortlessly standing up to the acidity of the leche de tigre and the heat of yellow chili and peppers. Our final starter was the tandoori cauliflower with labneh, fresh herb salad, and pomegranate, served alongside naan bread.
For mains, Babini explores his personal signature: pasta. Made with 100% durum wheat semolina, the menu balances tradition — linguini, roasted pumpkin cappellacci, or brain and spinach tortellini — with sauces that push into bolder, more creative territory.
We tried the tortellini, served with lemongrass cream, pistachio, and preserved lemon, combining richness with bright citrus acidity. Then came the cappellacci — the most requested dish — with thyme butter, chili crunch, and amaretti cookies.
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There are also protein-forward options, such as grilled catch of the day with sweet potato purée and ribeye steak with fries and Asian ketchup, among others. We opted for the baby chicken, served with carrot purée, charred carrots, buckwheat, and orange blossom honey. Babini recommends eating it with your hands and, naturally, we followed instructions.
Pairings and service at Casa Cavia are approached in the only way possible for a place like this: with rigor, creativity, and professionalism. Designed by Huck, the wine list spans more than 30 pages and ranges from classic styles to more disruptive labels produced in Argentina’s major wine regions, alongside a respectable selection of international wines.
There are many wines available by the glass — sparkling, white, rosé, and full-bodied reds, including Italian labels — and a genuine willingness to help guests discover the best pairings for the menu. We chose a Gewürztraminer from Rutini, which perfectly accompanied both the starters and the pasta dishes.
The bar is another of the restaurant’s strongest pillars. Arroyo’s zero-proof cocktail program is pure alchemy. She does not work from absence but from construction: she creates her own alcohol-free bases that organoleptically replicate distilled spirits.
Her tequila, for instance, is built from smoked pineapple, apricot, cilantro, and citrus — ingredients that recreate the agave profile through vegetal notes and technique. From there, she builds each cocktail, achieving a depth of flavor that rivals — and in many cases surpasses — alcoholic versions, which are of course also available on the menu. We also tried the rich and complex alcohol-free versions of the Penicillin and the Cognac & Tonic.
Finally, it was Mandia’s turn with dessert. At Casa Cavia, this moment is anything but an afterthought. It receives the attention it deserves through a pastry program driven by technique, product, and creativity. We tried the ispahan — lychee ice cream with tapioca pearls, freeze-dried raspberries, and roses, like a breeze of freshness and delicacy; the white miso ice cream, where salty notes coexist with toffee sweetness, cookie texture, and chocolate mousse — pure umami; and the Irish cappuccino, an exceptionally delicate dessert with an unforgettable filling of specialty coffee cream, milk chocolate, Baileys cream, and subtle vanilla bean notes. A perfect ending to an experience that left no sense unstimulated.
Good to know: from Monday to Friday, lunchtime follows its own rhythm: dish of the day — a pasta that changes according to market availability and the season — dessert, water, and a glass of wine, grapefruit soda, or lemonade. A different way to enter the universe of Casa Cavia.
Where: Cavia 2985.