As temperatures drop in Buenos Aires, some of the city’s best restaurants are spicing up and fighting the cold front with a wave of reinventions. Some are welcoming back defining chefs, others are refining the identities that made them stand out in the first place.
Changes range from new seasonal dishes and more expansive wine offers to new tasting experiences and a return to culinary roots.
Abreboca
Fraga 541Monday to Saturday, 8 p.m. to midnight; Sundays, noon to 4 p.m.
The hidden and beautiful Andalusian patio in Chacagiales revamped its menu, with new chef Agustina Leiva taking over. Rest assured, the amazing homemade charcuterie — made famous by former chef Leonardo El Tucu Govetto Sosa — is still there, with only a few very welcomed twists, like the duck liver leberwurst.
