At Narda Comedor in Buenos Aires, Chef Narda Lepes crafts a vibrant, vegetable-centric menu that brilliantly balances healthy and hearty, perfect for sharing.
"TV star and cookbook author Narda Lepes is a household name in Argentina. Her restaurant in Bajo Belgrano, Narda Comedor, resembles a mess hall where vegetables take center stage. Many dishes are inspired by Lepes’s travels across Asia, the Mediterranean, and Latin America, including must-order items like napa cabbage with anchovy-herb aioli and, the all-star hit, braised onion with creamy potato mash bathing in a rich meat stock. The all-day restaurant serves breakfast, lunch, merienda (tea time), and dinner." - Allie Lazar
"After you’ve eaten enough meat to feel like you could have personally shut down a dairy farm, come to Narda Comedor for lunch. It’s run by a famous Argentine chef who opened the spot in 2017, and the menu has a number of solid plant-based options. Palta que lo Parió is one of our favorite dishes and is made with toasted bread, avocado, egg, and coriander. Definitely grab a spot outside when it’s nice out, especially since they’ve got a great view of the park in Bajo Belgrano." - martin chavesta, annie bacher
"After you’ve eaten enough meat to feel like you could have personally shut down a dairy farm, come to Narda Comedor for lunch. It’s run by a famous Argentine chef who opened the spot in 2017, and the menu has a number of solid plant-based options. Palta que lo Parió is one of our favorite dishes and is made with toasted bread, avocado, egg, and coriander. Definitely grab a spot outside when it’s nice out, especially since they’ve got a great view of the park in Bajo Belgrano." - Martín Chavesta
"The love that locals in Buenos Aires have for meat has been long documented, however Narda Lepes, a woman who is well known thanks to her cookery books and TV appearances, is slowly changing this attitude. She is a champion of healthy ingredients and a vegetarian diet, hence the predominance she gives to vegetables here. Her stuffed onion dish will satisfy even the most die-hard of carnivores, while her silky tofu is a culinary legacy that originates from her travels overseas. Although there’s a plethora of vegetarian, vegan and gluten-free options, that doesn’t mean that her restaurant is fully vegetarian as evidenced by her ossobuco, a legendary dish in every respect. The bright and roomy white dining space gives the impression of being in a particularly elegant cafeteria, enhanced by the equally spacious open kitchen. Service here begins with breakfast, hence the different dining incarnations through the day, from morning coffee to lunchtime snacks and dinner with friends." - Michelin Inspector
"Ranked as one of the World’s 50 Best Restaurants on the 2018 eponymous list, Chef Narda Lepes’s Narda Comedor serves healthy, seasonal meals and adds excitement through an ongoing new-flavor rotation. Vegetables play a key role but this isn’t rabbit food; the kitchen turns out succulent meats from top providers committed to wholesomeness and sustainability. Sharing dishes with your dining companions is a winning strategy."
