Trescha celebrated its third anniversary with a street party

Trescha turned three and held nothing back for the celebration. This past Sunday, the restaurant led by Tomás Treschanski went all out—cooking, thinking, and sharing. After a series of dinners alongside some of the biggest names in Latin American cuisine, the festivities culminated with a grand finale on Murillo Street, right in front of the restaurant.

More than a tasting-menu restaurant, Trescha is a bet on redefining fine dining through experimentation. Its chef’s counter, with room for just ten guests, has already earned it a Michelin star and the No. 36 spot on the Latin America’s 50 Best Restaurants list. But for this anniversary, the intimate ritual of the counter moved outdoors, turning into a true neighborhood celebration.

Sunday at noon, the sun beating down on this corner in the heart of Villa Crespo, and people beginning to arrive, getting ready for what promised to be a day full of rhythm and enjoyment. You could already smell the grills heating up at the different stands—like Don Julio and Mengano—while guests started warming up their palates with a drink or two.

Later on, attention shifted to the stage, where a series of talks focused on creativity, research, and the current state of fine dining, hosted by food journalist Rodolfo Reich. The first panel, dedicated to contemporary Latin American cuisine, brought together figures such as Iván Ralston of Tuju, Luiz Filipe Souza of Evvai, Luis Martínez of EM, Álvaro Clavijo of El Chato, and Treschanski himself.

Next came a discussion on food and drink pairings, featuring Inés De los Santos, Valeria Mortara, Gabriela Lafuente, and Elena Cabrera. The sommeliers tackled a topic of growing importance in restaurants and bars, broadening the focus beyond wine and incorporating cocktails into the culinary experience.

The final talk drew some of the loudest applause, with a debate on Argentine gastronomy featuring Facundo Kelemen, Gabriel Oggero, Gonzalo Aramburu, Julieta Caruso, Germán Martitegui, and Treschanski.

But the experience didn’t end on stage: the street itself became an open-air kitchen, with Don Julio, Mengano, Crizia, and Trescha cooking for everyone in attendance. There were also cocktails, wine, music, and, of course, a birthday cake.

The offering included choripanes and steak sandwiches from Don Julio, oysters from Crizia, sweetbread skewers from Mengano, tacos from EM, and a wide variety of cocktails and wines that brought color and flavor to the celebration.

It wasn’t just Trescha’s anniversary—it was also a celebration of the moment local gastronomy is experiencing and its ongoing growth.