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Ten diners at a single cedarwood counter, watching a kitchen team work in near silence through sixteen courses: that is the whole idea at Trescha. The chef trained across Europe before returning to Argentina to build a fine-dining tasting menu around local ingredients, with a dedicated test kitchen driving constant change. It holds a Michelin star and a spot on Latin America's 50 Best. The converted Villa Crespo mansion means dessert lands on a glass terrace, which is a nice problem to have.
The awards strongest first
- Michelin Guide 1 Star
- The 50 #36 · Latin America's 50 Best Restaurants
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Paso Lengua
“Paso Lengua, for example, takes tongue to new extremes: braised and served with aged chimichurri, onion, endives, pollen and black tongue mortadella in a rye sandwich with sweet chilli, quince, huacatay mint and 35-year-old balsamic vinegar”
The 50
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