Where to eat during Easter in Buenos Aires + 2 recipes to make at home

Pepito, Buenos Aires still life

This Buenos Aires classic, which has been half a block from Corrientes Street for 75 years, is located on Montevideo Street, meters from busy Corrientes Avenue, full of theaters, artists and people from all over the world. A place that varies between full tables, anecdotes of waiters who have worked there for more than 40 years, photos of personalities and its classic Buenos Aires still life cuisine.

Options for Easter:

– Fish chupin

– Grilled Pacú with Roasted Cabutia and Arugula, Tomato and Cheese Flakes Salad

– Provencal style mussels

– Patagonian trout in butter with capers and gratin potatoes

Pepito, grilled still life, since 1950 Montevideo 383. Pepito opens its doors every day from 12 noon to 1 p.m.

@pepitobodegon

Grilled pacu

Time 20 min

For 1 serving

Ingredients

800 Gr of Pacú filet

50 gr of butter

Perejil and Chives

Rosemary and Thyme

1 Lemon

1 lima

Oil and salt pepper

Pumpkin:

400 gr. pumpkin

50 gr. olive oil

50 gr. poultry broth

30 gr. of butter

a pinch of salt

a pinch of white pepper

Preparation.

Preparation: Bake the pumpkin in the oven wrapped in aluminum foil for about 50 minutes at 200ºC. Remove the skin. Add the olive oil and butter. Season with salt, flavor with pepper.

Procedure:

Chop the herbs very finely, season with lemon, lime, oil, salt and pepper. Reserve. Seal and cook the Pacú on a hot griddle. Once cooked, place the pumpkin on the base of the plate and the pacú on one side and add the salad.

By Daniel Coceres chef of Pepito

THE CASAL OF CATALONIA

This classic is located in the historic building, under a wonderful stained glass from 1880 that accompanies the staircase of honor of the historic building. There, the specialties are tapas: tripe, tumaca bread, anchovies and countless authentic tapas that will make us feel at times like we are in Barcelona. The restaurant offers Catalan cuisine.

It is a different and high-end culinary option that offers a menu inspired by cuisine, such as Catalan cuisine, which has been declared Cultural Heritage. From Tuesday to Friday you can choose an executive menu with classic dishes from the region’s cuisine.

Suggested dishes to share:

Galician Empanada $25,000

Seafood Paella $66000

@elcasalrestaurante Chacabuco 863, San Telmo, Buenos Aires.

Paella

Time 60 min

4 servings

Ingredients

• Oil 3 tbsp. (45cc)
• Onion 2 units (240 g)
• Garlic 2 cloves (10 g)
• Green pepper ½ unit (45 g)
• Red pepper ½ unit (45 g)
• Squid 300 g.
• White wine ½ cup (125 cc)
• Tomato 2 units
• Medium grain rice 4 cups (280 g)
• Vegetable broth 1 cup
• Saffron 1 capsule
• Water 10 cups
• Mussels 200 g.
• Clams 200 g.
• Shrimps 150 g.
• Scallops 150 g.
• Cockles 150 g.
• Prawns 8 units (80 g)
• To decorate:
• Rice 150 g.
• Roasted or canned red pepper 1 unit (90 g)
• Fresh parsley 1 package
• ground chili ½ tbsp.
• Lemon 1 unit
• To start, chop the onion, garlic and peppers into very small cubes. Cook them in a 40 cm container. approximately in diameter with a little oil until the vegetables take on color, about 10 minutes or so.
  Cut the squid into 1cm. thick and add them to the paella, cook them for about 5 minutes. Add the wine and the diced tomato previously peeled and seeded.
  Cook everything over low heat for about 20 minutes and just after that time, add the rice. Along with the rice, add the Vegetable Broth and Saffron (before adding the broth and saffron, dilute them in water so that they are evenly integrated into the preparation).
  Mix everything with the help of a wooden spoon, stop mixing and cook everything for 10 minutes. After 10 minutes, add the seafood and cook for 5 more minutes. Season with a little ground chili.
  Add the peas, roasted peppers and fresh parsley.
  Turn off the heat and let the paella rest for a few minutes before serving. It can be decorated with a few lemon slices in the final plating.
• By Rosa Quispe, chef at Casal

Siete Rios Cuisine and wines

Siete Ríos, is a restaurant that is located next to the Centro Riojano Español, on the

Av. Belgrano at 958. Siete Ríos opened its doors last year. Offers gastronomy

Mediterranean with touches of our land.

It opened its doors at the end of last year. The space is located next to the

Centro Riojano Español honoring it as a gastronomic headquarters, with dishes of origin

Rioja.

The proposal:

Menu:

Entries

Galician Empanada – Haddock croquettes

Principal:

Seafood paella

Dessert:

Flan

Includes non-alcoholic drinks. Value $35,000

@sieterios.ba

Av. Belgrano 958, Caba

Reservations. 11 3390 5127

Bonifacio Bistro

Bonifacio Bistró: A signature gastronomy experience in the heart of Caballito,

Buenos Aires. “

Gourmet cuisine with a proposal designed for all tastes. The letter

combines classic dishes and own creations, made with fresh ingredients and

selected.

The options for Easter:

– Seafood Risotto

– Lemon risotto with Salmon

– Cuttlefish black risotto with calamares

– Saffron Haddock accompanied by mussels and pepper sauce with natural potatoes

– Grilled Salmon accompanied by Seasonal Vegetables

– Patagonian trout with prawn cream with natural potatoes

They pair perfectly with our selection of Argentine wines and

imported.

Address: José Bonifacio 1678, Caballito. IG:@bonifaciobistro. Reservations:11 3578

3330

Bernardino Restaurant

Located in the Esplendor Buenos Aires Tango by Wyndham, Bernardino is a proposal

gastronomic in Buenos Aires that seeks to highlight the quality of Argentine products and

offer European-inspired cuisine adapted to classic hospitality. With the leadership

by chef Germán Ruberto, Bernardino is presented as a space where the flavors

authentic and top quality products, offering a gastronomic tour that

celebrates both the richness of the Argentine land and culinary innovation.

Suggested: Patagonian trout with garnish

Reservations: 1124753022 – Av. Rivadavia 947, Hotel Esplendor Tango by Wyndham –

@bernardinorestaurant