Inside Buenos Aires: Chef Gonzalo Aramburu's Favorite Spots
"As dusk descends, I often begin the evening at Anchoíta, a charming cava in Chacarita with a carefully curated selection of Argentine wines and cheeses ideal for a picada; under the guidance of sommelier Valeria Mortara the venue offers over 200 wine labels, goat, sheep, and cow cheeses aged in-house, and a personalized selection of cured meats and preserved delicacies—items like river fish mortadella or acorn-fed pig ham make it a perfect aperitif spot." - Guía MICHELIN
