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After an extensive period working aboard, which saw him train at Le Cordon Bleu in London and then in other culinary pantheons such as Azurmendi (Spain), Frantzén (Sweden) and the erstwhile 108 (Denmark), young chef Tomás Treschanski has returned to his homeland with a limitless contemporary repertoire built around diversity. Occupying a remodelled house in the Villa Crespo district, this exclusive restaurant features a bar with an impressive collection of whiskies, an attractive glass-fronted terrace, and a contemporary-style dining room with just a single but elegant cedarwood counter for 10 guests who are able to interact with the chefs. The cuisine is based around a single small-plate 15-course tasting menu (which changes every three months) created with premium seasonal ingredients and different cooking techniques (emulsions, foams, jellies, braising etc) on the same plate. The Test Kitchen on the first floor is Trescha’s dedicated R+D space.