Enjoy a meal worth remembering in one of Argentina’s most spectacular settings. Designed by Philippe Starck, El Bistro del Fin del Mundo’s pure white décor and ultramodern design set it apart, while the food, a mix of European and South American influences, turns an evening at the restaurant into a special event. A new dining experience in which the very best cuisine from the region known as the end of the world merges with the traditions and typical flavors of those who came here from lands afar.
Faena Hotel Buenos Aires has invited Christopher Carpentier, one of Latin America's most renowned chefs, to be part of its Collaboratory (collaboration laboratory) and formulate this new proposal for the restaurant El Bistro, together with resident Chef Rodrigo Vazquez.
Chef Carpentier’s take on some traditional appetizers include the Brazilian moqueca (shrimp stew), the salmon cancato from Chile and the shrimp and sea bass ceviche from Peru. The main dishes include southern flavors like the Patagonian loin of lamb and the hare civet; an homage to Basque cooking, the chipirón; a tribute to Mediterranean cuisine, the red mullet, cooked at extremely low temperatures; and a new twist on a beloved local dish Locro. Mate ice cream rounds off the menu, combining modern techniques with the most traditional flavors of the region.