Hot List Tables 2009
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495 Chile
Tel: 54-11-4342-0802
Steak has long dominated Buenos Aires's dining scene, but out on the Pampas, it is the llama, the ostrichlike rhea, and the seven-feet-long yacare caiman that are the prized delicacies. At El Baqueano, chef-owner Fernando Rivarola celebrates these lesser-known meats, serving carpaccio of wild boar, kebabs of caiman meat, and a fruit-stuffed rhea rump wrapped in bacon and doused with a port reduction. Knowledgeable staff are happy to explain how hare can be stewed for ten hours or why chinchilla is tastier when spiced with cinnamon and wrapped in phyllo pastry.
Tip: Matching wines are included in the $36 seven-course menu (entrées, $8–$17).
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.
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