Platos especiales



  • Ceviche de pejerrey de la Laguna de Chasicó a la manera de Javier Wong con maíz liofilizado
  • Elegance cuttlefish with potatoes, grilled prawns, “Malvinenses” cuttlefish, “chorizo” and saffron from “Valle de Pomán” (Catamarca)
  • Suckling pig “New Segovia Style”
  • Deer axis bourguinon from Tandil with creamy and truffled white polenta from Colonia Caroya (Córdoba)
  • Kumquats in syrup with “Calafate” sorbet and brie cheese cubes