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[title]When people think about food in a city like Mar del Plata, the first thing that usually comes to mind is seafood and fish. Given its privileged access to these ingredients, they are abundant on most restaurant menus.
However, the city’s culinary scene is much more than that. Mandinga, a grill house that began over 16 years ago in Olavarría’s dining hub, is part of that gastronomic universe now coexisting with the sea.
“When we set out to create something different, we said: today people come to Mar del Plata to eat on the weekends. It’s no longer just a seasonal summer city,” explains Joaquín Beneito, one of the restaurant’s owners.
“Mar del Plata is no longer just a summer city”
Around Mar del Plata, beyond the influence of the sea, two other industries play a key role: fruit and vegetable farming in Sierra de los Padres and cattle ranching in the southeast of Buenos Aires province.
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“Seventy percent of Angus cattle production happens in this region. If you zoom in, it’s one of the most important areas in the country for cattle. That heavy steer is the one I want to showcase and explain to people—that it grazes on pasture, is grain-fed, is an export-quality product, and that we have it right here in Mar del Plata,” he adds.
"I want to explain to people that the product being exported is also available here in Mar del Plata"
Casa Mandinga, an innovative concept in a historic site
Focusing on quality products and building on Mandinga’s success, the partners decided to open a new venue: Casa Mandinga, located in Villa Gainza Paz, one of Mar del Plata’s best-known historic mansions.
“After the pandemic, there was a clear demand for spaces where people could dine outdoors or enjoy tea in gardens. That’s when the opportunity arose to transform cultural heritage mansions into gastronomic destinations, and we were invited to take part. We had the know-how, so we decided to create something beyond expectations,” he explains.
"We had the know-how and decided to create an even better proposal"
The mansion was built in 1930, and its first owner was Alberto Gainza Paz, the third director of the newspaper La Prensa and grandson of its founder, José C. Paz. Transforming Villa Gainza into a dining space is one of several similar projects that have recently taken place in the city.
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“One of our pillars is the unique atmosphere that comes from being in a mansion from the early 1900s, right in the middle of a residential neighborhood in Mar del Plata. We emphasize that a lot when telling our story,” he says.
Innovative meat cuts and Josper ovens
That atmosphere is enhanced by what Casa Mandinga offers on its menu. What stands out immediately is the chance to try cuts not often found in every grill house, such as ribeye cap, flank deckle, or lamb rack—all cooked in a Josper oven.
“Josper is a renowned brand in Europe; the most important kitchens there have one or more. We’re privileged to include it in our proposal. It’s a charcoal oven that combines a traditional Argentine grill with something like a convection oven. Inside this charcoal box, you get the perfect cooking environment—not just for meat, but also for vegetables, fish, whatever you want to prepare,” he explains.
"Josper is a well-known brand in Europe; the most important kitchens there have one or more, and we are privileged to feature it in our concept"
With their eyes always on top European restaurants—and even the best in Mar del Plata—the owners of Casa Mandinga didn’t want to lag behind. That’s why they chose to evolve from a traditional grill house to a more sophisticated concept. For those who don’t eat meat or want to try something else, the restaurant also makes its own cured meats and works exclusively with seasonal vegetables.
“When people leave the place feeling moved, that’s when we know it’s working. We aim to create an experience that does just that,” he concludes.
In a city traditionally associated with the sea, proposals like Casa Mandinga prove that Mar del Plata has much more to offer in terms of gastronomy—betting on local products, advanced cooking techniques, and an experience that blends history, architecture, and flavor.