In a charming Palermitan house, a noted chef has established his place in Argentinean gastronomy.
The menu, which changes every week, is a regional and seasonal identity: seven stages of complete pleasure in mere details to experience, with a welcome appetizer and six wines chosen by the chef and sommelier Maximiliano Pérez. The wine list labels propose the countries chosen and suggest others if the customer wishes a variant. The waiters are flawless and describe the dish that comes to the table, sometimes with unusual ingredients, seaweed, ground roots like saffron (only known in powder).