Anahi

Roasted pumpkin salad with a sweet and sour vinaigrette. The soft texture of the pumpkin contrasts with crunchy seeds. A light and fresh dish to start.

Traditional comforting dish combining minced beef at the base with a topping of gratinated corn puree. Sweet corn flavor mixed with savory beef.

Large, round stuffed pasta, typical of Argentina, filled with cooked ham and pistachios. Served with a creamy and smooth pink sauce.

Thin and crispy tart topped with slow-cooked onions and smoked butter. Sweet and deep onion flavor.

Baked filled pastries with a soft sweet corn, mozzarella cheese, and a hint of cumin filling. Eaten by hand.

Classic empanadas filled with hand-cut beef, olives, and egg. Juicy and flavorful, with a golden crust.

Tender cooked octopus served over potatoes, seasoned with sweet paprika and olive oil. A Spanish cuisine classic with a soft texture.

Thinly sliced raw fish marinated in a fruity raspberry tiger's milk with truffle cream. A sophisticated, fresh, and aromatic combination.

Raw white fish dressed with honey and citrus vinaigrette. Decorated with trout roe that adds texture. Fresh and delicate.

Classic egg and milk dessert with vanilla, very soft and gelatinous texture. Served 'mixed' with whipped cream and Argentine dulce de leche.

Long, ridged fried pastries, crispy and sugary. Served with dipping sauces: chocolate and dulce de leche.

Chocolate cake baked to order that puffs up with heat. Airy and hot inside, served with cold ice cream for contrast.

Fresh red berry salad served with a smooth mascarpone and vanilla cream. Light and fruity.