Argentine flavours: Casa Saltshaker

Private restaurants are all the rage these days. Lucy Cousins, our editor in Argentina, discovers one of the best in Buenos Aires:

Over the last two years there has been a new culinary trend in Buenos Aires, with more and more Argentines becoming interested in international food. Thai, Moroccan, Indian and Japanese cuisine, among others, have been slowly creeping into the city’s restaurants from Palermo to La Boca. And as the economy has gradually improved, this exotic cuisine has become accessible to more and more Argentines.

Just as this movement was starting to take shape in Buenos Aires, Dan Perlman – an expat from the United States – began his now legendary blog, www.saltshaker.net, where he critiqued and explored the foodie scene in Argentina’s Capital. Known for his sometimes critical, but always honest remarks, Saltshaker attracted a loyal readership of fellow expats and locals alike that trusted his opinion on all things edible.

With the ongoing success of the blog, and his previous culinary experience, he decided to open a reservation-only restaurant out of his cosy loft in the Recoleta neighborhood. He had unintentionally started his own trend – private restaurants, hitting on the two things that Argentines love most: exclusivity and quality. 

The food is prepared with local ingredients and can vary in theme from French to Northern Argentine. Upcoming dinners include Tibetan and Turkish menus. Throughout the evening, Perlman serves his own menu and matches local wines perfectly, explaining each course and accompanying wine when it is served.

For more details and information visit our full review.

Comments

[MarshallLAUREL]

Cars and houses are not cheap and not every person can buy it. However, personal loans are invented to aid people in such kind of cases.

[Dan]

Aww shucks. Thanks for the plug. I would, however, note that we didn't remotely start the "private restaurants" trend, there are places here in town that have been around anywhere from 5 to 25 years! We just got lucky and got featured in a couple of the first articles that hit the major press about the "new" (make it newly discovered by the press) phenomenon.