Through the tree-lined streets of Chacaritawhere the neighborhoods still keep secrets of conversation on the sidewalk and the facades remember sunny afternoons with the aroma of jasmine, Soderia Siphon emerges as a tribute. Not to a dish or a gastronomic trend, but to a custom: that of sharing soda, that humble Argentine nobility that sparkles between family memories and the murmur of a served table.
Inaugurated in September 2019 by Juan Manuel Boetti Bidegain, Roberto Cardini y Gonzalo Fleirethe space celebrates the everyday turned into a ritual. Whatever was a typical chorizo house from the 40s and 50swith its central patio as a beating heart, was reimagined to give life to this project that dialogues with history without solemnity. Here, nostalgia does not impose itself: it spills gently, like a freshly poured soda in a duralex glass.
The tour of Sifón is a journey to a kind time. He main hallwith Formica tables, chairs hand-woven with plastic thread—especially designed by Cardini—and a barra semicircular which refers to the old store counter, recreates the familiarity of the known with the freshness of the new. Everything vibrates in tones of light blue and light woodwith an aesthetic that does not seek to impress, but to make you feel.
He internal patiobright and vital, continues the sequence of the old Buenos Aires homes: a meeting center where the air circulates freely and time seems to be suspended. Under the stairs, a small altar to Gauchito Gil It brings together empty bottles, memories and promises: an intimate nod to the popular culture that inspires the place.
In the terracethe air of the neighborhood mixes with the perfume of the dishes. At night, when the murmur subsides, the glasses clink under the Chacarita moon.
The liquid art of simplicity
The soda It is the undisputed protagonist, converted into a vehicle of creativity and tribute. The house vermouths -he vermucitowith spiced chai tincture, or the irresistible Ah but in Siphonwhich combines Campari, Aperol and orange cordial—reinvent tradition with subtlety and freshness. Each bubble has a meaning: to rescue the social and light spirit of a drink that belongs to the soul of the country.
Los cocktailsfor their part, invite play and exploration: the Summer Redwith organic wine and lime cordial, or the Primaverawith gin, strawberry, tomato, lime, huacatay and dill, are a hymn to seasonality and the simple beauty of balanced flavor.
The Juan Barcos kitchen accompanies this poetics with dishes that are born from memory and are dressed in contemporary style. The fried meat empanadasthe fainazetta with onion and parmesan, or children wrapped in eggplant with chestnut ricotta, pesto and tomato, they evoke Sunday meals with a touch of urban subtlety.
Among the desserts, the chocolate mousse with toasted walnuts and olive oil It becomes an elegant closure, as simple as it is perfect.
Sifón is not limited to evocation: it is part of the gastronomic renewal of Chacaritaproviding identity and coherence to a neighborhood that is reinventing itself without losing its essence. Its second headquarters, Sifoncitoon Paseo La Plaza, brings that same philosophy to the on-the-go format: the spark of the soda transferred to the rhythm of downtown Buenos Aires.
In a time where the ephemeral seems to govern everything, Soderia Siphon proposes a counterpoint: to rescue the emotion of the bubbling that unites generations. To enter there is to remember that sophistication can also be a simple gesture: opening a siphon, filling a glass and toasting everyday life.
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