Aramburu

In the vibrant heart of Buenos Aires, one restaurant has emerged as a symbol of Argentine culinary sophistication: Aramburu. Founded by Gonzalo Aramburu 17 years ago, this space not only celebrates cuisine, but also represents the personal and professional journey of its creator. Gonzalo, who began cooking at age 20, has forged a path that took him from the hotels of Argentina to the most prestigious kitchens in the United States and Europe, accumulating experiences that would ultimately lead to his own dream.

Aramburu is a restaurant that defies expectations, starting with its modest size, with just 28 covers spread across nine tables. What it lacks in size, it makes up for with an intimate and carefully curated culinary experience. Gonzalo Aramburu is no ordinary chef; His training in 1, 2 and 3 Michelin star kitchens, and his time at renowned restaurants such as Daniel in New York and Charlie Trotter in Chicago, are reflected in every dish he serves at his restaurant.