Sucre

Any mention of Sucre—located in the part of the Belgrano district closest to the sea and the vast Lake Regatas—cannot be made without referring to Fernando Trocca, a man with an entrepreneurial vision who successfully expanded his business model to other countries (Sucre has Michelin-recommended branches in London and Dubai). This spacious venue with an urban-industrial vibe—where the open kitchen, long bar, and glass-fronted wine cellar stand out—caters to a cosmopolitan clientele seeking new experiences. Its cuisine always centers on seasonal ingredients—many of which are organic—and features a fine selection of contemporary dishes with an international flair (tiraditos made with “fish of the day,” wild shrimp sautéed in thyme butter, certified grass-fed beef cooked on a quebracho wood grill, cavatelli pasta, organic quince, etc.). A key principle here is ensuring that they do not source meat from animals raised in intensive feedlots. An impressive brunch and an extensive selection of cocktails round out the experience.