Trescha Restaurant
Argentina
Recensioner
The Good: The atmosphere of the restaurant is fantastic, setting the stage for what promises to be an elite dining experience. One of the highlights was watching the kitchen staff finalize the dishes with absolute precision and silence right before they were served. The service was impeccable, and the presentation of each plate was a work of art. The Critique: While the food was undoubtedly interesting and conceptual, it fell short where it matters most: flavor. Every dish was clearly backed by extensive research, top-tier ingredients, and flawless culinary technique. However, out of the entire menu, there were only one or two dishes we would actually want to eat again. For us, a great restaurant isn't just about a sophisticated experience; it’s about creating memorable flavors that leave you craving a return visit. Sadly, the final flavor profiles just didn't amaze us. The Value: Even by Michelin-star standards, the price-to-quality ratio felt heavily distorted. Having dined at Michelin-starred establishments in other countries, our dinner here cost nearly double what we’ve paid elsewhere. While this may be influenced by the current economic and pricing climate in Argentina, the cost-to-experience ratio simply didn't balance out for us. Unfortunately, I would not recommend it.
Great atmosphere and theatrical presentation for sure. As a result the experience was quite fun. As for the dishes, I liked the initial canapes that woke up my tongue, especially for the late dinner. The seafood with caviar was good, and I really liked the beet dish. Oh and the trout was outstanding, maybe a theme for me but smoked trout with a herbal sauce is fantastic. However, the tilefish and the two meat dishes were light on flavor and also did not higlight the protein. So in the end I think the vibe and presentation are of a fine dining establishment, but the tastes are not interesting enough for me. Some of this is also very retrospective so I don't remember the exact details, just the disappointment starting with the tilefish.
Wonderful experience: everyone arrive at the same time, wait in the small salon with nice cocktails or wine, then seated to the counter, facing the Chef and team, and it all starts. Every dish is presented, but also accompanied with drawings, poems, comics, done by the Chef. Taste is king here, but dressing isn't left out either. Strongly recommend, it's not just cuisine, it's an experience.
