His precise culinary techniques that ensure complete control of cooking and his artistic, intricate presentation of the plates make each course unique and one of a kind. Considered one of the best chefs in Argentina, Gonzalo Aramburu has worked in the kitchens of great chefs like Martín Berasategui, Daniel Boulud, and Charlie Trotter, and it was through their teachings and his own imaginative creativity that his dishes have a dreamlike quality about them.
Exotic and creative use of local ingredients
On his return to the country in 2006 he opened his own place, Aramburu. It quickly became one of the best restaurants in Argentina. With its menu proposal by steps, the place transcended borders and was filled with good reviews. Today the restaurant is an obligatory stop for all gastronomy lovers. Gonzalo Aramburu built up a loyal public that comes to his domain, in the Monserrat neighborhood. The chef is known for his exotic and creative use of local ingredients.
“When I started this it was a very small thing with only three people working. At that time the Montserrat neighborhood was promising (there was Paul Likan, Fred and Fahler, Alejandro Vigil with his wines) and what emerged was the result of many I wanted to have my space. It was thanks to the sale of a car and my old man, who helped me buy things. We opened it with very little, imagine, in those days I paid 500 pesos for the rent of the place!”, Gonzalo recalls. “And although not many people came at first, word of mouth was essential.”Gonzalo Aramburu
Latin American culture across the dishes
Aramburu truly captures the Latin American culture and cuisine across each one of the 12 or 17-course tasting menus. Each dish is prepared in an open-plan kitchen where the guests can witness mastery at work. The dining in Aramburu is known for its exotic and creative use of local ingredients, and Gonzalo Aramburu’s cooking has truly defined new Argentinian cuisine.