First Course – Humita with parmesan cheese.
Second Course – Seasonal vegetable, citric ricotta, provoleta cheese and grilled fruit with Torrontés wine reduction.
Third Course – Shrimp with garlic butter.
Fourth Course – Patagonian trout with pea purée and kale.
Fifth Course – Sweetbread with trout roe and roasted tomato & ginger sauce; blood sausage with quince & apple chutney; sausage with charred bell pepper.
Sixth Course – Pork flank with citrusy cilantro salad and yellow chili sauce.
Seventh Course – Lamb with quinoa and beets.
Eighth Course – Braised ribs in papillote.
Ninth Course – Smoked chuck with pine cone, cauliflower cream and charred corn.
Main Course – Ribeye with sweet potato purée and vegetables with the chef’s vinaigrette.
Pre-Dessert – Mate granita with lime and cocoa.
Dessert – Pancake with dulce de leche, and “coffee, but not as you know it.”
Fogón’s Chef’s Counter is a closed-door dining experience designed to take you on a journey through Argentina, using products from the north to the south and from the land to the sea. The space is exclusive and intimate: you’re seated directly at the chef’s counter, with a front-row view of every stage of the cooking process over live fire. The chefs have created a 14-course tasting menu that blends modern grilling techniques with proven Argentine recipes to take asado to new heights. The progression moves from humita and seasonal vegetables through shrimp, Patagonian trout, sweetbread, lamb, braised ribs and a ribeye main, finishing with a mate granita, a dulce de leche pancake and a reinvented coffee. It’s a complete fireside dining experience combining tradition, technique, and Argentine hospitality.
Buenos Aires
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