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[title]Casa Palanti, known as the Round House, has opened its doors as a restaurant for the first time on one of Barrio Parque's most distinctive corners. Designed in 1922 by Milanese architect Mario Palanti, who also designed Palacio Barolo, the residence underwent a complete restoration before welcoming diners and has already earned a recommendation from the Michelin Guide.
Casa Palanti restaurant brings together architectural heritage and gastronomy. Eme Carranza Studio restored the original marble, woodwork, stained glass and ironwork, while the kitchen is led by Juan Ventureyra, the chef behind Riccitelli Bistró in Mendoza, which earned a Michelin Star in 2025 and a Michelin Green Star in 2024. His approach focuses on quality ingredients, seasonality and technique, with dishes designed for sharing. We went to try it for ourselves, and here's what the experience is like.
On one of Barrio Parque's most distinctive corners, Casa Palanti, known as the Round House, is operating as a restaurant for the first time. Designed in 1922 by Milanese architect Mario Palanti, also responsible for Palacio Barolo, the residence underwent a complete restoration before opening its doors to the public. The project has already received a recommendation from the Michelin Guide.
The restoration was carried out by Eme Carranza Studio, which brought original materials such as marble, wood, stained glass and ironwork back to life, while introducing custom-designed furniture and lighting created specifically for the space. The culinary offering is led by Juan Ventureyra, whose work at Riccitelli Bistró in Mendoza earned him a Michelin Star in 2025 and a Michelin Green Star in 2024. His cooking combines quality ingredients, seasonality and technique, with a menu featuring organic vegetables, line-caught fish, traceable meats and premium ingredients, all brought together in dishes designed for sharing.
To start, we ordered the beef tenderloin tartare and sweetbreads with caviar. The tartare has a smooth texture and a rich, intense flavour, while the sweetbreads offer a more indulgent combination, with the caviar adding a salty touch that enhances the dish. They're two very different starters, but both are excellent introductions to Ventureyra's culinary approach.
For the main courses, we chose the ribeye cap, accompanied by a selection of seasonal vegetables. The beef takes centre stage, while the artichokes and aubergine bring variety to the table, holding their own rather than simply serving as side dishes. The combination allows diners to explore different ingredients and textures in a single meal, staying true to a style of cooking that puts the ingredients first rather than relying on overly elaborate preparations.
We also tried the white fish with beurre blanc, a lighter option featuring a delicate, creamy sauce that complements the fish without overpowering its flavour. The dish adds another dimension to the meal, providing a welcome contrast to the richness of the beef and sweetbreads.
To finish, we indulged in chocolate cake and a selection of ice creams, including chocolate ice cream. Dessert follows the same philosophy as the rest of the meal: carefully executed dishes, quality ingredients and familiar flavours. The experience works particularly well when sharing several dishes and taking the time to explore the menu, in a setting where the food and architecture ultimately become part of the same experience.