Argentina boasts a rich tapestry of cultural offerings, from the sultry tango to the exquisite Malbec wines of Mendoza. Soccer has also secured a special place in the hearts of Argentinians, especially now as the country holds the title of World Cup champion. However, one cannot overlook Argentina’s vibrant food culture, characterized by succulent steaks cooked over open flames by skilled gauchos. Today, Argentina’s culinary landscape has been further elevated by the emergence of talented chefs who can rival the best in Europe. In the vibrant city of Buenos Aires lies Chila, a fine dining establishment at the forefront of South American haute cuisine.
A visit to Chila is not just a meal; it is a culinary journey filled with unexpected twists and delightful surprises. The restaurant’s ethos is rooted in the relentless pursuit of perfection, continuously pushing boundaries to create new and innovative culinary experiences.
Upon entering Chila, guests are greeted with provocative artwork, setting the tone for the unique experience that lies ahead. This restaurant aims to astonish and captivate diners with each dish, transforming a simple meal into a memorable event.
Chila offers enthusiasts the opportunity to savor the bounty of Argentina’s seasonal ingredients through a seven-course tasting menu of avant-garde Argentine cuisine. As one of the select Relais & Châteaux restaurants in Buenos Aires, Chila has earned its place among the top 50 restaurants in South America.
Masterminds Behind Culinary Innovation
If Chila were a novel, its central figure would be Andres Porcel, the visionary behind the restaurant established 17 years ago. Porcel embarked on a mission to introduce international diners to a novel dining experience in Argentina, a vision that had been percolating since his teenage years when he developed a keen interest in haute cuisine. After immersing himself in high-end restaurants worldwide, studying every detail that contributed to their excellence, Porcel crystallized his concept for Chila—a pioneering fine dining establishment in Argentina.
Chila represents Porcel’s magnum opus, a canvas where his culinary imagination unfolds. Central to his philosophy is the rejection of complacency, driving both him and his talented chef to continually strive for perfection, deconstruct it, and embark on the quest for innovative creations. Evolution and innovation form the bedrock of Chila’s culinary identity.
Porcel’s partner in culinary orchestration is Chef Pedro Bargero. The path to Bargero’s role as the executive chef at Chila is a narrative of growth and learning. Starting as an intern at Chila, Bargero honed his skills in Europe, working under acclaimed chefs like Mauro Colagreco and David Toutain. Armed with a wealth of culinary knowledge and creativity, Bargero returned to Chila as the dynamic executive chef, blending artistry with gastronomy to craft dishes that celebrate Argentina’s diverse flavors.
Buenos Aires, often dubbed the Paris of the South, captivates visitors with its historic architecture and green spaces. Nestled in the trendy Puerta Madera district, Chila resides in a former grain warehouse along the Rio Plata, offering a luxurious dining experience against a backdrop of urban sophistication.
Inside Chila, sleek decor harmonizes with minimalist aesthetics, creating a chic ambiance accentuated by artistic lighting and avant-garde artwork. The restaurant pulsates with a trendy vibe, attracting a diverse clientele from celebratory groups to couples seeking a romantic evening. The kitchen takes center stage, visible through a glass window, inviting guests to witness the culinary magic in action.
A Voyage Through Seven Courses
A meal at Chila transcends mere sustenance, unfolding as a theatrical spectacle with distinct acts and interludes. The culinary odyssey commences with inventive predinner cocktails, followed by a dramatic unveiling of a wooden box containing the evening’s seven-course tasting menu. Accompanying this revelation is a map highlighting the regional origins of the meal’s ingredients, setting the stage for a gastronomic voyage.
The journey begins with a series of tantalizing snacks presented in a unique spherical wooden box, each offering a harmonious blend of flavors and textures. From fermented cassava dough lollipops to savory pacu fish churros, these inventive creations delight both the eye and the palate.
Subsequent courses unfold with theatrical flair, showcasing innovative dishes like octopus with fennel and a palate-cleansing frozen strawberry and vinegar popsicle enveloped in a cloud of dry ice. The main course highlights the delicate flavors of Rock Fish served on tapioca with crispy chard, accompanied by pacu fish ribs reminiscent of gourmet chicken wings.
Chila’s seven-course tasting menu is a testament to culinary artistry, where each dish reflects a fusion of flavors, textures, and presentation techniques. With each course, diners embark on a sensory journey that celebrates Argentina’s diverse culinary heritage, reimagined through a lens of innovation and creativity.Mains are interrupted by a visit to the kitchen where guests can observe the food preparation through a glass wall. This experience is more than just a show as guests are treated to a unique cloud-like cotton candy creation. The cotton candy ball is sprinkled with pochoclos salt, vinegar gel, and sweetbread with chimichurri, then wrapped around the ingredients for a hands-on eating experience, providing a theatrical touch to the meal.
In a country renowned for its beef, Chila’s steak course shines with a 45-day dry-aged beef that is cooked to perfection. Served with a flavorful olive and caper puree, the succulent and juicy meat is complemented by the tangy accompaniment, creating a sublime dining experience.
The dessert offers a two-part indulgence. The first is a creative edible paper box filled with cherries and cream, followed by a decadent layered dessert comprised of crunchy wafer, ice cream, cheese filling, and fruits, delivering a delightful end to the meal.
Each dish is expertly paired with Argentine wine, showcasing the country’s renowned reds like Malbec and its emerging white wine varieties. To add flair, mead and cider are also included in the beverage selection for an added touch of drama.
Moreover, the exceptional service provided by the knowledgeable and attentive staff elevates the dining experience at Chila. Their professionalism and expertise in every aspect of the meal contribute to making the service as outstanding as the cuisine itself.
Chefs Andres Porcel and Pedro Bargero aimed to elevate Argentine cuisine to an international level, and they succeeded with their haute cuisine that focuses on locally sourced ingredients combined with top-notch cooking and exquisite presentation. The consistently innovative menu, sophisticated atmosphere, and impeccable service come together to create a culinary spectacle that rivals the best restaurants worldwide. Chila has truly achieved gastronomic alchemy, setting a new standard in South American dining excellence.
**Image Source:** HappyCow
