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On the edge of Buenos Aires's Chinatown, this seafood restaurant takes its name from the word for "overseas," which turns out to be a slight misdirection: the kitchen pulls almost entirely from Argentina's own coastline. The high-ceilinged contemporary room runs from snack-style croquettes and cured mussels through to grilled baby squid with 'nduja, the menu drifting between raw, smoked, and live-fire without much fuss about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ventresca croquette
“You can try the ventresca croquette with a warm chilli and tomato salsa”
Michelin Guide -
Pacú ribs
“the pacú ribs marinated in yoghurt and spices (served with chilli vinegar)”
Michelin Guide -
Baby squid with squid ink
“grilled and barbecued specialities (such as the baby squid with squid ink and 'nduja sausage)”
Michelin Guide -
Mussel escabeche
“raw and cured dishes (such as the mussel escabeche)”
Michelin Guide
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