At Palermoa new era for the history loaded with sophistication since Moss arrived with its mind-blowing culinary proposal. "Patagandi" is the concept on which the gastronomy of this, one of the most important best restaurants in Buenos Aires. It is inspired by Japandi, a fashionable design style that combines Japanese with Scandinavian. Each bite is a one-way journey through the the most succulent flavors of Scandinavia, Asia and Patagonia.They use products brought directly from the south of the country. It is unlike anything we have seen before. Neither in terms of taste, nor in terms of attention, nor in terms of ambience.
The space recreates a relaxed atmospherebut chicwith dim and gloomy lights over the tables (ideal for taking pictures for social media). It also has a minimalist terrace which is the great little paradise of the foodies smokers. The amalgam is gestated between Patagonian products, Asian cooking methods and sauces, and Scandinavian minimalism.. A style that pierces through you and "converts" you to the nirvana of the more seductive flavors. With capacity for 58 cutleryYou won't be able to resist coming back, either to dine in the lounge or on the patio.
The experience at Musgo is worth a try.
The Moss kitchen has certain nods and hints of Russia both in its dishes and in its service. For example, roots, a typical ingredient in cold climates, are very present in its menu. Traditional cooking methods are also used, such as smoking wood chips. When we were there, we tried their scallops, sweetbreads, lamb, duck breast and crème brûlée. The surprise was that each flavor was more interesting than the last, in the best sense of the word.
They went to new flavors, high quality and with an impact that invites us to come back as soon as we can.because they speak wonders of its steak eye with golden curry and cauliflower; roast beef tempura with Japanese mint and ponzu; and smoked trout with potato skin sauce and Patagonian black salt.among other main and entrance fees.
Although Patagonian toothfish, Patagonian prawns and lamb are not easy to find in Buenos Aires, they are vital on the menu at Moss the company is committed to bringing the flavors from the south to the capital. They do so by relying on the advice of their sous chef, Luciano Campos, former Alo's and Bufano, and Sorrel Moseley-Williams as sommelier.. We were pleasantly surprised by the intervention of Jonás, who attended to us during our evening at Moss. He gave us an overview of each dish, telling us what ingredients it had and how it was prepared and tasted.
History behind Musgo
The majesty of the concept Patagandi was not "born" overnight, but rather is the result of the extensive experience of the couple behind Musgo. Konstantin Voronin and Ksenia RomantsovaRussians based in Argentina, are setting a precedent in Palermo with a restaurant top which is steadily increasing in popularity.
Konstantin Voronin, chefbegan his gastronomic career when he was only 14 years old at Rostov-on-Don, a city in the south of his native Russia. Studied at the Russian College of Culinary Artsand later trained in gastronomy management in the Rostov-on-Don University. His talent led him to discover exciting destinations such as Italy, Spain, France and other countries where he refined his expertise, especially as a chef on large luxury yachts in the Mediterranean.
Twenty years of experience guarantee a most tempting proposal, with exquisite dishes at every step of the process. A plus is that the kitchen is open and integrated into the customer experience. This means that from any point of the restaurant (200 square meters) it is possible to see how the dishes are prepared. Care, delicacy and attention to detail was what we could perceive during our visit. As for wines, the Moss customers have access to many wines by the glass that can be tasted before ordering.
He puts a perfect cover letter, she the attention and we the palate. It sounds like the rhythm of a perfect song. A song that you have to try soon if you don't want to be out of date with the latest in the gastronomic agenda of Buenos Aires.
Address: Nicaragua 4758, Buenos Aires, Argentina 4302.
Hours: Mon - Sun 20 to 00 hs.
Reservations: +54 9 11 6407 3841.
Todas las imágenes publicadas en este artículo corresponden a los establecimientos nombrados. Las hemos extraído de su página web oficial o redes sociales.
EN 
ES 
IT 
PT 
FR 