From the warm tables of Subtracted SCA you can see the imposing Michelin Guide insigniaA recognition that tells us that we are in the right place to let our palate fly. In a 1900's building, at the back of what used to be a carriage entrance, is created the magic of Restó SCA, a restaurant with 28 years of history. Almost three decades in which he saw three chef-owners in charge, who transferred part of its essence to the dishes and atmosphere of the place. It is not in vain that the restaurant is located at the 82nd in the ranking of "The Worlds 50 Best Restaurants".. First, he saw María Barrutiathen to Guido Tassi and today to the renowned chef Maria Magdalena Piaggio.
María Magdalena Piaggio, a passionate chef with vocation
"Magui" experienced from an early age an immense love for local products. She lived her childhood in Aldea San Antonio, Entre Ríosa village of 2,000 inhabitants. There, fresh milk, free-range eggs, garden vegetables and honey were an everyday occurrence. His paternal grandmother was Italian, from whom he took his devotion to homemade pasta. In contrast, her maternal grandmother was German, so her legacy was eternal pastry recipes and cold cuts such as pastrón. After graduating from high school, the young María knew that her future lay in the kitchen.. In 2003, he moved to Buenos Aires to study in the Ott College the Gastronomy Technicatura.
In the capital, her aunt Aurelia was waiting for her. One of the first recipes she learned in her pastry classes was pionono. After months of theory, it was time to demonstrate her talent. She began her internships. Her first experience took place at the elegant Claridge Hotel, on the pastry team. Together with other colleagues, she was in charge of preparing the sweets for the English afternoon tea.
Arrived at Subtracted SCA for an internship in 2003, whose founder was María Barrutia, sommelier and director of CAVE (Centro Argentino de Vinos y Espirituosas), trained in the kitchen of the French chef Michel Bras. Years later, he left the restaurant in the hands of the chef Guido Tassi. She started in the entry level. Then she worked her way up to the position of head chef. She worked side by side with Guido Tassi. One day in 2017, Tassi decided to focus his attention on other projects and Magui moved on with Subtracted SCAthis time as owner and chef.
He kept the traditional French dishes, to which he added Spanish, German and Italian flavors. Diners were delighted to taste the omelette with red chorizo, the handmade pastrami with krein and relish and a variety of pastas that melt in your mouth. He was also encouraged to make changes in the gastronomic space, but without altering it too much, given that it is a Historic Heritage Site.
Signature cuisine in a changing menu, but always exquisite.
Since the opening of the restaurant, back in 1997, the space has always remained faithful to its style, regardless of who was at the helm: technical cuisine with fresh seasonal products.
The menu changes on a recurring basis, always with an eye on the quality and seasonal products. The perfect excuse to let yourself be seduced by the excellent flavors of this exclusive gastronomic space. The menu is an invitation to the Mediterranean. A sensorial journey that takes place in a sober space that evokes a French bistro. All dishes work with classic techniques, where the product is put first, showing respect for what nature kindly gives us. It is not very extensive, but enough to cover the tastes of all types of diners, offering abundant variety and to be surprised as the months go by.
Some of the standout dishes (and what you might find on your next visit) are their mouthwatering artisanal cheeses, fresh catch of the day, grilled baby squid, stuffed quail, lamb sweetbreads and ricotta gnocchi. Cake dessert pistachio and candied quinote frangipane with Madagascar vanilla ice cream is pure perdition. The current chef has a deep knowledge of French cuisine, which translates into fresh, Mediterranean and international recipes, based on Argentine ingredients.
On the other hand, the bread is an exquisite delicacy. You can feel the affection with which the chef kneads her plans every morning. Magdalena is in the details. That's why he personally goes shopping, keeping an eye on every quality product. With such a degree of detail, it is possible to achieve some seemingly utopian scenarios, such as the fact of enjoying a wonderful Patagonian lamb, pastoral steers or fish from the Argentinean sea in bustling Buenos Aires.. In addition, the chef travels to her village to bring to the big city local products that are a luxury in themselves: milk, homemade butter, free range eggs, sweet potatoes, oranges and honey. The latter from one of his father's hives.
Unbeatable location
In the heart of the Recoleta neighborhood, most elegant neighborhood in Buenos Aires, Restó SCA is located in the 938 Montevideo St.. Those who wish to take a tour of the most cultural areas of Recoleta before arriving at the restaurant, take the opportunity to visit the Holocaust Museum or the Ateneo Grand Splendid bookstore. Its exact location is in a protected building, shared with the headquarters of the Central Society of Architects (SCA)founded in 1886.
Select environment
The atmosphere is select, with dim lighting. The sober aesthetics of Subtracted SCA invites you to choose it as the ideal restaurant for special occasions, such as romantic dates, business meetings or to entertain a loved one. It has few tables and a bar that boasts a succulent display of cheeses.
You can't believe the immense quality that we enjoy at Subtracted SCA. A restaurant where every day a new story is told, but with the same rhythm. The rhythm of elegance, devotion to the product and the warmest taste.
Address: Montevideo 938, C1019 CABA, Buenos Aires, Argentina 1019.
Hours: Mon to Fri 12hs to 15hs / Thu and Fri 20:00 to 23:00.
Phone: 4816-6711.
All the images published in this article correspond to the establishment named. We have extracted them from their official website or social networks..
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