La Vineria de Gualterio Bolivar | Buenos Aires, Argentina | What comes to your mind when I say Molecular food ? Everyone loves to say that word but not many know the true meaning of it. So the other day when Chef Alejandro Digilio invited me to come and check his restaurant, which by the way everyone raves about, I asked him what type of food you guys specialize into…. and he replied Molecular Food in 16 Steps, and I said to my self Carlos you are in big trouble, I am a huge foodie and wine fan, therefore 16 Steps sounded like I was about to get a Molecular Food feast, without even knowing what it entitled.
aka. Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. (source: wikipedia). For some reason the word I kept listening all night was deconstruction, over and over and over, and this is one of the main characteristics and techniques.
Alejandro Digilio had his school working with Ferran Adria, at the famous Restaurnt El Bulli, Barcelona. Now in the center of the old district of Buenos Aires, in San Telmo, surprises with his technique, sympathy and knowledge. He says …” My kitchen is mutating into a naturalism – brutalism…” As a leitmotif, or search for arming the menus, the chef dives into the emotional memory, memories of places where he travel, music and experiences.
I was invited to come at 09.30PM when everything begins, but upon arrival you see this very basic and unpretentious room with an open kitchen, Alejandro itself a host and a waiter. Very relax and informal, he said …” Come on in, we are running late, so join us with a glass of Torrontes, while we finish setting up…”. Ten minutes after guest started to arrive and the Molecular marathon began. From there on, all you could listen was humm, ahhhh, wow…. Yes Ladies and Gentleman, I did the 16 Steps and lost count of how many glasses of wine, and I LOVED it. Mix of textures, temperatures, flavors, just an amazing journey.
Do not expect to find a fancy restaurant or vibrant atmosphere or crowd. This is all about the food and most clients and indeed food lovers. So come, seat, relax, loose the top button of your pants and get ready for a master class of Molecular food, with a few local Argentinean touches. Two of my favorites were the Truffle and the deconstructed Alfajor de Maisena (a classic cookie type dessert from Argentina). Must try and on top of all this the prize is extremely reasonable USD 60 x person. La Vineria de Gualterio Bolivar @ Bolivar 865, San Temo. Tel. 4361-4709. Thank you Alejandro for the invite. CM