Mengano
Restaurant · Palermo ·
Creative Argentine cuisine blending high-end and popular dishes
Creative Argentine cuisine blending high-end and popular dishes
"This unpretentious restaurant in the Palermo district, where you’ll need to ring the bell to gain access, is a potentially good option for its informal tapas and its wide array of traditional-style small plates. This bistro-eatery, boasting the appearance and feel of a modest tavern with old photos of the chef’s family adorning the walls, also features a small bar counter (with 4 stools) where guests can watch the kitchen team hard at work. The cuisine here revolves around a concise à la carte that aims to combine local cuisine with tapas and more traditional dishes, while always working with fresh ingredients, a nod to modernity and reasonably affordable prices. Dishes here include spicy meat empanaditas, pizza-style glazed pork belly with fainá flatbread, delicious lamb tartare toasts with quince cream and, for dessert, the Rogel, a cookie from Santa Fé in the form of a tart with lots of crispy and crunchy layers." - Michelin Inspector
"A Bib Gourmand address in the MICHELIN Guide, this kitchen revives the comforting spirit of Buenos Aires’ bodegones with creative technique and a carnivorous bent. Chef Facundo Kelemen works with diverse breeds—mainly British—and is a fan of Argentine wagyu for its intensely distinctive marbling. Signatures include a flank steak “pizza” whose meat is braised for hours in milk with garlic, paprika, and chili before being topped with smoked stracciatella, grilled onions, and a slice of fainá; a roast wagyu tapa cooked sous-vide for 21 hours at 80ºC, then trimmed, thick-cut, breaded, fried, and tucked into a milanesa-style sandwich that nods to Japanese katsu; an aged sirloin flashed in mushroom butter for juiciness; and a raw beef carpaccio with heritage tomatoes." - The MICHELIN Guide
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Corazon
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Guillermo Garcia A.
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