Mengano is a restaurant that reinterprets classic bodegón cuisine from Buenos Aires, celebrating traditional Argentine family recipes with Italian and Spanish influences. Centred on meat, rice dishes and offal, its cuisine combines familiar flavours with contemporary techniques and refined presentation, offering a modern expression of porteño comfort food. Over the years, Mengano has earned notable critical recognition and industry accolades, establishing itself as 

one of the city’s most distinctive dining destinations. Chef Facundo Kelemen originally trained and worked as a lawyer before discovering his passion for cooking while travelling. He later studied gastronomy at IAG and refined his skills in leading kitchens in Buenos Aires and New York. He defines his cuisine as creative, both in technique and presentation, a philosophy that 

shapes Mengano’s identity. The menu blends fixed signature dishes with seasonal creations. Classics such as the milanesa, revuelto Gramajo, trout, rice dishes and empanadas evolve in form and accompaniments, while sharing plates encourage convivial dining. Set in a refined bistro in Palermo Soho, Mengano pairs its cuisine with an exceptional Argentine wine cellar, offering a complete and elegant Buenos Aires dining experience.