A Fuego Fuerte is an exclusive restaurant in Buenos Aires, led by Chef Julio Lunghi, offering a unique dining experience inspired by Argentine cuisine with international influences. Born from Lunghi’s passion for gastronomy, the restaurant began as a small project in his home with only six seats and has expanded over the years to various locations. A Fuego Fuerte focuses on a tasting menu that can include up to 20 courses, where each dish is a carefully crafted work of art, highlighting the authenticity of local ingredients without altering their essence. With French-style service and an emphasis on innovative presentation, Fuego Fuerte invites diners to explore Argentina through its flavors in an unforgettable culinary experience.
Fine Dining Table: Today we're with Julio from the A Fuego Fuerte restaurant in Buenos Aires. Hi, Julio, how are you?
Chef Julio Lunghi: All right, good morning. How are you?
Fine Dining Table: Everything's fine, thanks. To start, tell us a little about yourself, your early days, and how the idea of opening A Fuego Fuerte came about.
Chef Julio Lunghi: Well, my story has a somewhat unusual beginning. I have a degree in marketing and worked in that field until I was almost 50. I worked for a French advertising agency, and during one of my trips to France, I had some free time, which I decided to use to study cooking at an institute that offered courses for foreigners. I’ve always been interested in gastronomy, ever since I was a child, and this course allowed me to study with Ducas for five years. That’s how it all began. After that, my friends encouraged me to open my own restaurant. Thirteen years ago, I opened Fuego Fuerte in my home, starting with just six seats and a communal table. Over the years, we’ve had several locations, and the restaurant has grown significantly.
Fine Dining Table: How interesting! Throughout your career, which chefs have influenced you, and how have they shaped your cooking?
Chef Julio Lunghi: One of the chefs I’ve always admired is Gato Dumas. To me, he was a leading figure in Argentine gastronomy. I’ve also been influenced by the Adrià brothers, whose creative approach has always intrigued me. But honestly, the people who influenced me the most were my parents and my grandmother. Without even realizing it, they instilled in me a love for cooking. I believe they planted the seed that led me to where I am today.
Fine Dining Table: If you were a customer at your own restaurant, what would be your favorite dish? Chef Julio Lunghi: At Fuego Fuerte, we don’t have favorite dishes. We offer a tasting menu that ranges from 7 to 20 courses. Each dish undergoes a complex and unique process. All the courses are carefully designed, from the creation of the tableware to the presentation of each bite. It’s meticulous work, and we can’t say we have a favorite because each dish has its own unique value.
Fine Dining Table: I see, but is there any dish that has surprised you—something that made you say, «Wow, how did I pull that off?»
Chef Julio Lunghi: One of the dishes that surprised me the most was a deconstructed risotto that we spent quite some time preparing. Being of Italian descent, risotto and pasta have always been a part of my family. One day, I made a risotto that turned out particularly well, and I decided to add it to the menu, but I wanted to do something different. We served it deconstructed, with the rice and cooking broth on the side, and paired it with sliced mushrooms and a mushroom cream sauce. It was a very complex dish with a long cooking process, but the result was spectacular. We kept it on the menu for almost two years, and it became an iconic dish for us.
Fine Dining Table: Argentine cuisine has grown significantly in recent years and has earned a place on the global stage. What do you think of this growth?
Chef Julio Lunghi: As a member of the industry, I’m very happy to see the recognition Argentine cuisine has achieved. We have truly exceptional ingredients, and I think, as chefs, we have enormous respect for them. My cooking has evolved a lot, but I always maintain respect for the essence of the ingredients. I don’t like altering their natural flavor. For example, if we use a potato, we make sure it still tastes like a potato, even if we change the way it’s presented. That authenticity in the ingredients is something that matters a great deal to me, and I think it’s part of the success of Argentine cuisine.
Fine Dining Table: Finally, in one sentence, what can diners expect when they visit Fuego Fuerte? What sets you apart?
Chef Julio Lunghi: I think what sets us apart is our service, inspired by the French style, which is very rare to find outside of the large hotels in Argentina. We also invite diners to explore Argentina through its flavors, with a concept that is unique in Buenos Aires.
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