4TA PARED

Overall, I had a pretty good time. The dishes were inventive and used fresh ingredients, with some real highlights like the wood-fired focaccia with koji butter and fish roe. But I was a bit let down that the menu we saw online didn’t always match what we were served, probably due to daily ingredient changes, and the temperature of some of the dishes threw me off. Despite these issues, I’d give the place a solid 7 out of 10 and recommend it for a special occasion or a memorable meal in a modern, minimalist setting. The restaurant had a dark, intimate vibe that felt both serene and elegant, perfect for a relaxed evening. There was a small chip in my water glass, but it was easy to overlook in such a thoughtfully designed space. The service was great. They were attentive without being pushy, and the timing was just right, giving us enough space to enjoy each course without feeling rushed. We wanted to try the cocktail of the day, expecting something unique, but the options were just a gin and tonic or an Aperol Spritz—nothing special. We chose the gin and tonic, but it was way too strong and lacked the refreshing citrus kick we were hoping for. The cocktail felt like a missed chance for something more creative and interesting. The meal kicked off with a pea and seaweed risotto in an eggplant broth, poured at the table. The broth was light and savory, with a nice umami kick that worked well with the peas and seaweed. However, the peas were a little dry, and the presentation was underwhelming despite their bright color. I had seen an Instagram photo of the dish that showed bright purple and yellow flowers and a yellow sauce that added color and flavor—none of which were on my plate. This made me wonder if I got an incomplete version of the dish. Plus, it was lukewarm, and I wished it had been served a bit hotter to bring out the flavors more. Despite these issues, the dish was creative and flavorful, though it didn’t quite hit its full potential. The risotto was paired with wood-fired focaccia served with koji butter and fish roe, which was a standout. The bread was soft inside with a crispy crust that added a pleasant texture to each bite. The combination of creamy koji butter and salty fish roe took the bread to the next level! DELICIOUS! The next course was either maybe salmon or trout—the menu didn’t say, and I missed what the server called it. Once again, the temperature threw me off—it was lukewarm, and I couldn’t tell if it was supposed to be served hot or cold. The sweet potato chips added some crunch but left an odd aftertaste that distracted from the well-balanced flavors. The fish was served alongside a vibrant plate of earthy yellow and purple turnips arranged on sweet pear and panca chili jelly. The mix of textures and flavors was clever and memorable, offering a bright contrast to the more subdued fish dish. I loved it. Next was a small but perfectly cooked lomo filet with delicious Brussels sprout leaves on top of a rich cauliflower purée, topped with fresh dill and tangy pickled mustard seeds. Interestingly, this side wasn’t what the menu had listed, but it worked really well, so I didn’t mind the change. For dessert, we started with sambayon ice cream served with kumquat compote and syrup. The ice cream was rich and indulgent but it was topped with a couple of small peppery micro-arugula leaves that didn’t harmonize well with the other components. The second dessert was fruit and chocolate ice cream in a martini glass, layered with crumbled chocolate cake, coconut pieces, and some mystery gummies. Unfortunately, I didn’t enjoy this one. The gummies had a weird texture, and the soggy cake mixed with ice cream felt more like something you’d get at a kid’s birthday party than a refined dessert. Both desserts were substitutes for what the menu originally listed, which was supposed to be a flower, apple, and ice cream crumble, and a petit four.

My favorite restaurant in CABA. The chef is a genius. Strong, fresh, interesting taste combinations. Always surprises me with his food in a good way!

As always, it was a flavour party. I chose the sea and garden menu. This time, I loved the Chernia with organic turnip accompanied by the delicious wood-fired focaccia with koji butter and roe and the dessert: Flan (I do not remember the ingredients ) with elderberry caramel.

No Gimmicks. Just Excellent Food. 4ta Pared gets right to the point—and that’s exactly why it works. The tasting menu was smart, balanced, and well-executed from start to finish. Each dish had a purpose, and the kitchen clearly understands flavor without needing to show off. Portions were dialed in. You won’t leave hungry—or bloated. • Service was sharp and efficient. No unnecessary chatter, just real recommendations and zero upselling. • Timing between courses was on point. You never feel like you’re waiting or being rushed. • The space is clean and modern, without trying too hard. It’s built for people who care about what’s on the plate. This is the kind of place that values substance over flash—and gets it right on every level.

Great 4 steps dinner. Rutini wines. Nice service.

A top ranked Michelin restaurant with an exotic tasting menu that my friends and I loved. You must make a reservation

Very good food experience

Not to be missed if you're in Buenos Aires! A unique experience with great food and even greater service.