When we see a restaurant with a long waitlist, there’s a good reason for it! This modern, bistro-style eatery run by Julio Martín Baez, a chef who hails from the town of Chacabuco on the outskirts of Buenos Aires, and ably supported by chef Sol Peretti, describes his cuisine at his restaurant in the district of Villa Crespo as “indie” to give himself completely free rein to expand the concept of “less is more”. He has been highly successful in this, building a culinary model with lots of personality and one which is reliant on a team effort. Although the à la carte is not extensive, it is well supported by a tasting menu, featuring dishes such as mussels in a saffron escabeche; cordyceps ramen, aubergine broth and onigiri; milk ice-cream with a chocolate cream etc. The end result is one that is fresh and contemporary, toying with strong flavours and incorporating acidic and spicy nuances, while at the same time elegantly showcasing micro-seasonality. Vegetables are ever present here, as the chef loves to use herbs, seeds and tender shoots in his cooking.