Sarasanegro

“We place great importance on raw material and knowing the origin of our produce. If a product does not meet our restaurant requirements, Chef Negro Patricio does not use it. Our small producers understand this, and this is why we are able to achieve outstanding dishes. We treat our guests as we would like them to treat us, so we strive to achieve good service and good cooking.”

Octopus carpaccio with aïoli and crispy potato; tiradito of white fish; and fish of the day with romesco fennels.

Mar del Plata: a sea city on the Atlantic ocean. In 2003, the city’s gastronomic scene was changed forever when Fernanda Sarasa and Patricio Negro opened Sarasanegro. Until then, no one had dared break the limits of the mass-market local culinary model. However, Chef Negro’s dishes began to make an impression on the palates of customers who were brave enough to leave the safety of their usual food. The cooking is highly technical and the recipes leave no room for improvisation. The focus is on produce, which is obsessively sought-out and treated with respect. Here, sea bream becomes memorable and the risottos are the best in the country: sensual, with remarkable creamy textures. Eating at Sarasanegro is one of the best ways to understand the wealth of produce that comes from the Argentinian Atlantic.