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[title]In the heart of Palermo Hollywood, Hierro Bodegón (Fitz Roy 1722) landed with a clear premise: to bring the spirit of the classic Buenos Aires bodegón into a new era without losing its magic. After establishing itself as a temple of open-fire cooking, the team behind Hierro—led by Francisco Giambirtone—reimagines the popular cuisine that stirs emotion through memory, dressing it in contemporary design, sharp technique, and laid-back hospitality.
Described as a “neo-folk bodegón,” the new project celebrates the luxury of simplicity: recognizable dishes, honest ingredients, strong aesthetics, and a standout bar that invites you to linger. From the Dogo Argentino emblem to the warm interior design, everything speaks the same language of tradition and modernity. In this interview, Giambirtone shares why the bodegón is back, how his 2025 version is being crafted, and what details make all the difference.
Hierro was already a well-established brand with its house of fire. What led you to expand into a more everyday and popular concept like the bodegón, but with this modern, refined twist?
We wanted to reinterpret the bodegón through a contemporary lens—preserving its popular spirit and warmth, but with a modern approach to design, service, and cuisine. A place that respects tradition, but carries the aesthetic, attention to detail, and energy that define Hierro.
“We wanted to reinterpret the bodegón through a contemporary lens”
You define the concept as a “neo-folk bodegón.” How does that translate into the dishes, the ambiance, and the guest experience—and what do you mean by “the luxury of simplicity”?
“Neo-folk bodegón” is our way of paying tribute to Argentine popular cuisine through a modern perspective. On the plate, it means classic recipes reimagined with quality ingredients and solid technique; in the atmosphere, it’s about creating a warm, modern space that feels familiar without falling into nostalgia. And when we talk about “the luxury of simplicity,” that’s exactly what we mean—enjoying the everyday with quality, honesty, and attention to detail.
The Dogo Argentino as an emblem, the noble materials, the scenographic touch... What role does design play in the restaurant’s identity, and how does it dialogue with the tradition of the neighborhood bodegón?
Design reflects our role as hosts and guardians of tradition. The Dogo represents the loyalty and strength with which we protect our identity; the noble materials and warm atmosphere invite you to feel at home. Everything is designed to welcome with hospitality while preserving the bodegón spirit through a contemporary language.
Do you think the bodegón is experiencing a kind of revival? What does Hierro Bodegón contribute to that movement?
Yes, without a doubt the bodegón is having a revival, because people are seeking what feels genuine—what stirs emotion and connection. With Hierro Bodegón, we aim to offer a more refined, updated version of that spirit: rescuing the essence of the traditional bodegón but through a modern lens, with good technique and hospitality that feels current and true to our times.
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What’s your favorite dish on the menu, and why? What story or idea lies behind that choice?
The beef tenderloin milanesa is, for me, the heart of the bodegón. It perfectly combines the popular with the noble: a classic dish, simple in appearance but made with technique, great ingredients, and lots of care. In its different versions—a caballo, napolitana, fugazzeta, suiza, or roquefort—it represents what we aim for at Hierro Bodegón: elevating the everyday without losing its essence. It’s the luxury of simplicity, embodied in a dish everyone recognizes and enjoys.
The cocktail menu is extensive. What role does the bar play within the Hierro Bodegón experience, and what do you want to convey through your cocktail program?
The bar plays a leading role—it’s the social heart and meeting point of the space. We want the cocktail program to complement the bodegón experience with the same identity as the kitchen: honest products, recipes with history, and a touch of modernity. Each cocktail is crafted to have character and warmth, to complement the food and invite guests to stay, chat, and enjoy—just like in the great bodegones of the past, but with Hierro’s contemporary touch.