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When we see a restaurant with a long waitlist, there’s a good reason for it! This modern, bistro-style eatery run by Julio Martín Baez, a chef who hails from the town of Chacabuco on the outskirts of Buenos Aires, describes his cuisine at his restaurant in the district of Villa Crespo as “indie”, not to win new fans but to give him himself full rein when it comes to creativity. He has been highly successful in this, building a culinary model with lots of personality. Although the à la carte is not extensive, and is well supported by a tasting menu that features dishes taken from it (different varieties of gourd; cured trout with a raspberry vinaigrette and acidic cream; grilled ribeye with a shio koji emulsion), the end result is fresh and contemporary, toying with strong flavours and incorporating acidic and spicy nuances, while at the same time elegantly showcasing micro-seasonality. Vegetables are ever present here, as the chef loves to use herbs, seeds and tender shoots in his cooking.