Lo de Tata: The Honest Cuisine of Mar del Plata that Brings Back the Flavors of Home

From the sea to the table is a concept that’s now heard in most cities near the coast. It’s not only a culinary decision but also a reflection of access to high-quality raw materials. In Mar del Plata, more and more projects are giving local products the spotlight, leading to a noticeable result: greater variety and quality of ingredients—and therefore, better gastronomy.

Where to Eat in Mar del Plata: The Power of Local Products

“Nowadays, there are more and more producers who can sell us their products. That didn’t use to happen because there wasn’t enough demand. Both in the fishing sector and in fruit and vegetable farming, we have great, beautiful potential. We’re taking advantage of it now, and I believe there’s still more to explore,” explains Lisandro Ciarlotti, the heart behind Lo de Tata, a traditional Mar del Plata cantina known for its simple, honest cooking.

“Nowadays, there are more and more producers who can sell us their products. That didn’t use to happen because there wasn’t enough demand”

Lisandro Ciarlotti and the Philosophy Behind Lo de Tata

Lisandro, along with other chefs in the city, is helping shift the mindset not only among restaurateurs but throughout the entire production chain. At Lo de Tata, most of the fish are served whole, without sauces that alter their flavor. The idea is to highlight the product itself—it’s the first thing you see and taste on the plate.

“More and more chefs, restaurant owners, and people involved in projects are pulling in the same direction. We all want Mar del Plata to become an increasingly strong gastronomic hub, and we’re all working toward that same goal,” he says.

"We all want Mar del Plata to become an increasingly strong gastronomic hub"

Today, Lisandro receives fresh catches directly from local fishermen—a far cry from a few years ago when he had to rely on fish markets for his supply.

Lo de Tata: A Mar del Plata Classic with a Taste of Home

Success is subjective: some measure it by popularity, others by achievements. In the case of Lo de Tata, one thing is undeniable—it’s kept its doors open for more than 14 years, a remarkable feat in a country as unpredictable as Argentina.

Also of interest: Proyecto Pescado, from Chapadmalal to the Prix Baron B Gold with a cuisine that honors the sea

“The secret to staying relevant is honesty in the cooking we do, commitment, and waking up every day with the same enthusiasm,” summarizes Lisandro. And indeed, Lo de Tata radiates honesty from the moment a guest walks in: fishing nets hanging from the ceiling, checkered tablecloths, and framed photographs that tell stories.

“The secret to staying relevant is honesty in the cooking we do, commitment, and waking up every day with the same enthusiasm”

Home Cooking that Inspires Every Dish

In some corner of the restaurant—or on its Instagram—you’ll likely find a photo of Tata: the grandfather of Lisandro, Santiago, and Manuel, the three brothers who started the project. In a birthday post, they wrote: “Thank you for your honesty with food and for the beautiful after-meal conversations.” That’s the essence of Lo de Tata: simple food, cooked like at home (or at a grandparent’s house), with no tricks behind it.

“I like simple, straightforward cooking, prepared quickly. The ingredients are key and define every dish. That’s my kind of cooking—it’s a bit like my home’s, like my grandparents’. That’s the way I like to cook,” he says.

"That’s my kind of cooking—it’s a bit like my home’s, like my grandparents’. That’s the way I like to cook”

How One of Mar del Plata’s Best Restaurants Stays Relevant

While many might think the greatest challenge for long-standing restaurants is innovation, staying relevant for so many years is an even greater one.

“Our daily challenge is to stay alive in this city and this country—it’s incredibly difficult. We’ve survived everything, even the pandemic. The biggest challenge is simply to keep going,” he says, noting that the restaurant started with six people and now has around twenty.

Beyond ingredient quality and honesty in the kitchen, Lo de Tata offers a sense of belonging to everyone who walks through its doors—where warmth, simplicity, and beloved signature dishes remain unchanged.

“When a customer comes back the next day, that’s the best feeling you can have. Seeing someone eating at one of your tables and reserving for tomorrow—that’s what keeps me going,” he admits.

“When a customer comes back the next day, that’s the best feeling you can have"

Mar del Plata: A Culinary Destination in Evolution

Lisandro points out that summer seasons aren’t what they used to be, and that restaurants now operate year-round. “People used to come for the holidays and stay until late February. Now they come for two or three days and leave. We work all year, and the season helps a lot, but it’s not like before,” he explains.

“We work all year, and the season helps a lot, but it’s not like before”

Mar del Plata is living a unique gastronomic moment, driven by chefs who decided to look inward—to their own land and sea—and celebrate what has always been there: the territory and its people. Lisandro Ciarlotti is part of a generation that understands that cooking well begins with choosing well, and that honesty is as essential as technique.

At Lo de Tata, every dish reflects a deep respect for local products and a way of cooking that can’t be faked—simple, direct, and soulful. In a city that keeps reinventing itself, his cuisine has become a way of belonging—and a reminder that, at the end of the day, every good dish tells the story of where it came from.