Sucre

Any mention of Sucre, situated in the section of the Belgrano district closest to the sea and the extensive Regatas lake, cannot be made without referring to Fernado Trocca, a man with an entrepreneurial vision who successfully expanded his business model to other countries (Sucre has Michelin-recommended subsidiaries in London and Dubai). This spacious setting with an urban-industrial vibe, in which the open kitchen, long bar and glass-fronted wine cellar stand out, is aimed at a cosmopolitan clientele in search of new experiences. Its cuisine is always centred around seasonal ingredients, many of which are organic, and includes a good selection of contemporary dishes with an international flair (“fish of the day” tiraditos, wild prawns sautéed in thyme butter, certified grass-fed beef cooked on the quebracho wood grill, Cavatelli pasta, organic quince etc. A key principle here is ensuring that they do not source meat from animals reared via intensive feedlots. An impressive brunch and extensive choice of cocktails complete the picture.