Chuí

"The four young owners of this vegetarian/vegan restaurant have taken full advantage of the potential of this empty piece of land next to the railway tracks. It occupies a huge semi-open industrial-style warehouse alongside a rustic garden that transforms the setting into an oasis in the heart of the city. If you look closely you’ll notice four main features: a cabinet for growing mushrooms, another to store preserves and pickles, plus a clay oven and a pizza oven in the huge open kitchen. Wild mushrooms pay a starring role on the menu in delicious dishes such as the oyster mushroom milanesa and the mushroom pâté. Chuí also usually offers four types of pizza – the female chef here is an expert at adding an extra fermented element or escabeche to give them an extra-special touch. The colourful desserts include a delicious cheesecake brûlée." - Michelin Inspector

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"Once upon a time it was nearly impossible for vegetarians to eat well in BA. Luckily, things have changed. Chuí doesn’t use the vegetarian label, but the wood-fired cooking is free of meat. The entire ultra-fashionable space is located in a garden oasis, where a large open-air kitchen is surrounded by a jungle of plants and trees. Before or after your meal, check out the glass chambers where the team cultivates mushrooms." - Allie Lazar

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"A meat-free haunt in Villa Crespo with dishes like mushroom pâté and clay-oven potato-confit pizza, set in an open-air industrial hangar." - Nora Walsh Nora Walsh Nora Walsh is an award-winning writer who specializes in luxury hotels, Latin America, and the intersection of wellness and adventure travel. Her work appears in The New York Times, The Wall Stre