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The oyster bar greets you before the candlelit dining room does, which tells you something about how this elegant Palermo restaurant operates. Chef Gabriel Oggero pulls ingredients from small producers spanning Patagonia to the Bolivian border, and the seafood handling is particularly sure-handed. À la carte and tasting menus both wander Argentina's geography with conviction. A spot on The 50 Discovery list reflects the kind of notice that follows that range.
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- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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