Spiritually, it’s in the Bajo porteño, and technically, in San Telmo. Right on the edge of Puerto Madero and the historic district that, administratively speaking, we call Monserrat and San Nicolás. Aldo’s Brasserie takes a little bit of the character of all these neighborhoods and adds its own history, dating back to that first location on Moreno and Defensa, to create what is probably its most accomplished restaurant to date. Because beyond geography, what truly stands out here above all else is the atmosphere, the food and the wine.
Aldo’s BrasserieAldo Graziani
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Renowned restaurateur Aldo Graziani opened this location in May, making its own the idea of blending, crossing paths and blurred boundaries. If beer is the signature drink at brasseries, at sommelier Aldo’s, wine had to be at the center of the scene, with a selection of more than 300 labels and an underground wine cellar that is worth a visit in its own right.
A typical red domed awning welcomes us, hinting at both the restaurant’s elegant style and its brasserie character, which—in the author’s personal definition—should be a beautiful and relaxed place, far removed from the strictest formalities while still offering attentive service, with good food and drink as its basic commandments.
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After crossing the plant-filled front patio—which can accommodate dozens of diners when temperatures rise—we enter a two-story property subtly integrated into a boutique hotel. Dim lighting, music at just the right volume—thanks to a playlist curated by music lover Aldo, who this time steps away from his signature jazz—fine wood, velvet and an open bar: the interior invites you to linger and signals that whatever comes next is going to be a good time.
Aldo’s BrasserieMesa
The menu bears the stamp of Buenos Aires cooking, with the grill’s open fire taking center stage. Even among the starters, the Porteño character makes its first appearance with the little roll of butter and warm lard bread. The juicy wood-fired beef empanadas baked in a clay oven, served with llajua, confirm it.
We added other starters with a European accent but an equally familiar feel: stracciatella with sautéed mushrooms, and finely sliced Spanish cured ham, served with freshly baked wood-fired bread. Other options to start include revuelto gramajo, spinach fritters, and a selection of cheeses and cured meats from some of Argentina’s most interesting local producers: La Suerte, Las Dinas and Juan Grande.
Aldo’s BrasseriePlato
For mains, there are classic cuts from the grill—asado de tira and ribeye—as well as sweetbreads, chorizo and blood sausage. The side dishes are exactly what you would expect: French fries, creamed spinach, green salad or roasted peppers. There are also undisputed Buenos Aires classics, such as pepper-crusted tenderloin served with potato gratin, as well as beef milanesas, wood-fired chicken, mushroom risotto and lasagna alla bolognese. We went for a ribeye, cooked to perfection and served with an exceptionally creamy mashed potato, along with spaghetti with pomodoro and stracciatella.
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We accompanied the evening with a bottle of Tutú Chardonnay from Paraje Altamira, one of Graziani’s many projects. Fresh, with just the right acidity and good body, this white wine paired perfectly with the range of flavors and textures in the dishes we chose.
Aldo’s BrasserieSalón
To finish, we ordered the bio flan, topped with “whipped cream and the good dulce de leche,” a description that more than lives up to its promise and reflects the level of curation behind the restaurant’s producers. We also tried a dark chocolate mousse with deep flavor, served with toasted hazelnuts. There’s also cheese and quince paste, banana split and dulce de leche pancakes.
The detail: Aldo’s Brasserie has a space next to the wine cellar designed for larger or more intimate reservations, ideal for those looking for a little extra privacy and seclusion. There is also an event room upstairs, suitable for corporate gatherings or more exclusive celebrations.
Where: Azopardo 780, San Telmo.
Dining and Cooking