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French inspiration at a local bistro
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Martín Baquero is chef and, since three years ago, proprietor of Almanza, a little restaurant located at a corner of Palermo (Charcas y Godoy Cruz), which nobody could have imagine as a successful gastronomy spot. But a cooking respectful of the product, the unhurried service -which allows to enjoy leisurely-, and a relaxed and nice ambiance, were strong enough.
The short menu -bistro-style- is always complemented by the daily chef’s suggestion. For breakfast and tea-time there are homemade bread and pastry. The cooking has French bases, an Italian part -transmitted by Baquero’s grandma Regina-, and some Peruvian features (Baquero worked along with Marcos Espinoza, the chef of Peru’s embassy in B.A.), and the Argentine touch in the products’ origins: mussels and spider crab from Tierra del Fuego (precisely from Almanza’s port), fish from San Antonio Oeste, wild boar from Viedma (Baquero’s home town), among others.
Dinner might begin with a pâté made of rabbit’s liver, Oporto and nut bread, to spread over the excellent made-in-house variety of breads. And before dessert, Baquero surprises with a glass of some homemade preparation. When leaving, the client receives a package with a hot out of the oven bread to take away, “for tomorrow’s breakfast”. Very kind, isn’t it?
Wine list is short but very well selected. You won’t probably find a typical dish of porteños’ cooking in Almanza, but you’ll be overwhelmed with great samples of a developing local gastronomy, conceived by an Argentine cook devoted to value the product of his country. Some specialties: Causa of crab, avocado, potato, pepper and ali-oli; warm salad of lamb’s kidneys and poché egg on brioche, marinated fish with olive oil, Eastern tabule and fresh herbs, quails filled with figs, pork cooked slowly with spices and smashed sweet potato with pineapple and apple chutney. There are also homemade pasta and rissoto.
Almanza. Godoy Cruz y Charcas, Palermo. Tel: 4771-2285
Tue-Sat, open all day & dinner. Mon-Sun, no dinner.
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