Aramburu

In the vibrant heart of Buenos Aires, one restaurant has emerged as a symbol of Argentine culinary sophistication: Aramburu. Founded by Gonzalo Aramburu 17 years ago, this restaurant not only celebrates cuisine but also represents the personal and professional journey of its creator. Gonzalo, who began cooking at age 20, has carved out a path that took him from hotels in Argentina to the most prestigious kitchens in the United States and Europe, gaining experiences that would ultimately lead him to realize his dream.

Aramburu is a restaurant that defies expectations, starting with its modest size—just 28 seats spread across nine tables. What it lacks in size, it makes up for with an intimate and carefully curated culinary experience. Gonzalo Aramburu is no ordinary chef; his training in 1-, 2-, and 3-Michelin-star kitchens, and his time at renowned restaurants such as Daniel in New York and Charlie Trotter in Chicago, are reflected in every dish he serves at his restaurant.