Egg specialist Martin Rebaudino will tell you that if you leave an egg in water at 63 degrees for two hours, it will be in exactly the same state as it was after two minutes. Fascinating stuff. All the water has to be exactly the same temperature, however, otherwise a chain reaction will take place and the egg will be overcooked.
rnYoking aside, this is unquestionably Buenos Aires’ best restaurant for Iberian cuisine and arguably for food in general. Rebaudino and Ramón Chiliguay make this place special, as does the dining room cellar, which bulges with European imports – mainly from Spain – as well as wine from Argentina’s most private vineyards.
rnThe cod, sea bass and sole are all cooked with flair and are accompanied by a variety of vegetables and juicy, rich sauces. The setting has a wooden, leather-upholstered, hunting-lodge feel, although modern art replaces stags’ heads and deer antlers, while the clientele comprise older, richer gourmets who shy away from Buenos Aires’ sushi houses. Do not, therefore, expect a fashion parade.
rnThis is an intimate restaurant for foodies and those of you interested in eggs.