"Pedro Bargero hasn't even turned 30 years old yet and he's already traveled the world to return back to Argentina and lead the kitchen as Chila's executive chef. He takes diners on a journey through Argentine ingredients serving dishes like ostrich paté with manioc in the form of a black truffle, smoked eggplant with criolla sauce and llama jerky, and a Patagonian toothfish smothered in oyster sauce and pomegranate. The plates are as stunning as tasty. Chila's high rank at the Latin America's 50 Best Restaurants list attracts diners who seek a Michelin-style experience, and it was recently named one of the only Relais & Châteaux restaurants in Buenos Aires." - Allie Lazar
Courtesy Chila