MICHELIN Green Star Community in Argentina: Inspiring Actions Across the Country

"A two-decade-old address in the capital that treats innovation as the story behind a dish, this restaurant is pursuing B Corp certification to balance people, the environment, the community, and the business. It pioneered serving filtered water, avoids single-use plastic by replacing cling film with lidded containers, and uses 100% of each ingredient—especially fish arriving daily from the Atlantic coast. Owner-chef Gabriel Oggero travels north to learn from Andean potato farmers and south to Patagonia to speak with fishermen; meanwhile, a three-floor cellar increasingly highlights organic and biodynamic wines (100+ labels). The flagship is oysters: long-standing work in Los Pocitos with collectors, a biologist, and a vet created a traceable, sustainable ecosystem, and moving filtering and cleaning to the village cut the carbon footprint while generating local jobs." - The MICHELIN Guide