BRASERO ATLÁNTICO RESTAURANTE
The menu at Brasero, by chef Juan Manuel Vázquez, is a dialogue between cultures fromboth sides of the Atlantic.
Incluye especialidades argentinas de espíritu contemporáneo como la provoleta, las empanadas del Atlántico, las carnes a la brasa (Angus, Hereford certificadas y de novillos seleccionados), la pesca del día…
The wine menu, meanwhile, offers plenty of pairing options and is, according to sommelier Eli Roca, “cheekily and casually mediterranean”.
The selection sweeps the breadth of the mediterranean coasts (from Lebanon to Jerez) to suit all tastes: soft notes of strawberries in the Acusp Pinot Noir; cherries and minerals in the Durigutti Malbec; or grapefruit and honey in the Ekam Riesling.
In Brasero and Florería you can breathe floral and marine aromas that are a synthesis between the bouquets of flowers on display and the spices and seafood they serve.
Brasero’s interior design, by Eme Carranza and Tiago Raimundo (Estudio Rebel), is as industrial as a port warehouse –with added which warm lights, of course. Florería Atlántico, meanwhile, simulates immer sion in the abyssal depths of the ocean, where an Eumolpo (sea monster) skeleton lives.
Its lighting is more subdued and intimate and, through the glass “portas” (ships windows), we can see the production laboratory for the bar.
The analogue sounds of the DJ’s vinyl sessions complete the atmosphere of this Atlantic bar.
THE PLACE IN PHOTOS...
THE TEAM
TATO GIOVANNONI
His studies in design, advertising art and cinema have made Tato Giovannoni focus on every element that makes up his projects, so that everything communicates. He made his debut with Florería Atlántico in Buenos Aires (2013), where he reflects his profound thalassophilia: traction and intense love for the oceans and seas, also known as sailor's fever.Keen to expand, Giovannoni opened the Brasero Atlántico restaurant in September 2015. A year later came Chori, an innovative street food concept; and in 2020 he published Coctelería Argentina: El mar de Tato. That same year he was named Altos Bartenders’ Bartender Award 2020 by his fellow professionals and Industry Icon in 2023 by The World’s 50 Best Bars
DIEGO CABRERA
Argentino de nacimiento y madrileño por elección, Diego Cabrera es el alma mater De Salmon Guru. Inquieto, poco convencional y creativo, es también el artífice del éxito de la insólita taberna Viva Madrid y del espacio de innovación Guru Lab. En 2022 inició su expansión internacional con Salmon Guru Dubai, a la que siguieron en 2024 Salmon Guru Milano y Dragon Experience Factory, un centro de producción y fábrica de hielo artesanal.Diego es una de las figuras más influyentes en el mundo de la coctelería (según Drinks International) y, entre sus reconocimientos personales, destacan el Premio Nacional de Gastronomía otorgado por la Real Academia Española y el reconocimiento de la Academia Madrileña de Gastronomía.
ALEX RESNIK
Born and raised in Buenos Aires, Alex has been a senior partner of the internationally renowned Wolfgang Puck Fine Dining Group, for whom he has worked from different parts of the world. His hospitality prowess is more than a learned skill, as he was born with a finesse and charisma that turns his hospitality into an art.Her commitment to excellence and love of food and wine are only surpassed by her flair for fashion, her passion for football and her ever-welcoming smile.