Picaron
Restaurant · Chacarita ·
Argentine bistro with fusion small plates, vegan & GF options
Argentine bistro with fusion small plates, vegan & GF options
"In the Chacarita neighborhood, this restaurant headed by chef-owner Maximiliano Rossi serves a beloved twist on vitello tonnato by substituting veal with pork in a dish called Tonnato Maiale. Pork neck is cured and slowly smoked, then coated with a spice-infused muscovado sugar syrup, chilled, and finely sliced before being served with a classic sauce of anchovies, tuna, and capers. It arrives at the table accompanied by crispy grilled potatoes, and despite frequent menu changes every few months or even weeks, this preparation has become a permanent staple that regulars specifically seek out. Rossi notes that some dishes form a restaurant’s identity, and Tonnato Maiale is one of those for Picarón, where consistency and repetition have honed a combination that defines them." - The MICHELIN Guide
"At Picarón, contemporary Argentine meets Latin American and Asian fusion, and chef Maximiliano Rossi makes it work without trying too hard. Every plate feels like Rossi’s having fun in the kitchen. The namesake picarones are essential—these sweet potato fritters with spiced Moscabo honey that hit sweet and savory notes perfectly. The Patagones oysters show up pristine, the tomato maiale has that depth you want, and smoked prawns arrive with char and flavor. The crowd leans heavily towards hip locals out with friends or on dates. Tattooed, sneakers, baggy jeans, mixing with chic millennials dressed up for a night out. Everyone's here for Rossi's small plates, and you can feel that casual-but-foodie energy buzzing through the room." - Celeste Moure, Allie Lazar
"If you enjoy dishes that come in small portions enabling you to try lots of different options, make a beeline for Picarón, in the Chacarita district, a restaurant with a sign depicting a large bear riding a velocipede, behind which you’ll find a culinary world that is both playful and fun. The colourful façade, complemented by a pavement terrace, leads to a simple bistro-style dining room with an open kitchen behind the bar counter and a glass-fronted wine cellar to one side. The à carte showcased by Maximiliano Rossi, enhanced by an affordable set menu at lunchtime (no bookings so first-come, first served), is centred around contemporary and Argentinian-based small plates which are transformed with touches of fusion, predominantly using recipes from Latin America but also more exotic dishes from Asia. We definitely recommend the popular “picarones” (sweet potato fritters with spiced Mascabo honey), the tatemado avocado, the surprising “tonnato maiale”, and the exquisite smoked prawns – all prepared with the best-possible ingredients." - Michelin Inspector
"Located a few blocks from the Chacarita Cemetery and Los Andes Park, Picaron is the perfect example of what an Argentine bistro looks like in 2024. There are excellent options for all sorts of diners — meat dishes, as well as a range of vegan, vegetarian, and gluten-free options — making it ideal for a table of mixed dietary restrictions. Highlights include maiale tonnato (a spin on a local Christmas classic, vitel toné, here featuring smoked pork), roasted sweet potatoes with oyster mushroom ceviche and ají amarillo cream, and corn ribs with llanero cheese, salsa macha, and lime." - Allie Lazar
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