The proximity of Parque Leloir to Capital Federal and the attractive gastronomic options attract more and more diners
In the heart of the western suburbs, Parque Leloir has emerged as a gastronomic and cultural destination that attracts visitors from throughout the Buenos Aires Metropolitan Area (AMBA).
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The strategic location of the area, just 25 minutes from Capital Federal and 20 minutes from Zona Norte, makes it an ideal meeting point to escape the hustle and bustle of the city for a few hours.
Martín Fierro Boulevard, in particular, has become the epicenter of this culinary phenomenon. Surrounded by a centuries-old forest with more than 200 trees, this area of Parque Leloir offers an environment that combines the best of nature with urban sophistication. Most of the gastronomic places on this route have their own terraces, allowing visitors to enjoy an outdoor experience in a naturally beautiful environment.
Martín Fierro Boulevard is one of the iconic points of Parque Leloir and was established as a gastronomic epicenter in the area, with bars and restaurants that have terraces and offer outdoor experiences.
One of the protagonists in this context is Nob3l Bar, a creation of the renowned Argentine bartender Sebastián García. This place pays tribute to Luis Federico Leloir, the Argentine biochemist who won the Nobel Prize in Chemistry in 1970.
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The concept behind Nob3l is reactive cocktails, an approach that combines science and mixology in an elegant and sophisticated environment.
“Nob3l is located in an area with an incredible and extensive gastronomic scene such as Parque Leloir. Many people who discover this area for the first time find it surprising, wondering how it is possible that something so big and attractive has gone unnoticed until now,” García said in dialogue with Infobae.
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“What I enjoy most is sharing this hitherto little-known uniqueness that Parque Leloir has. Our goal is to condense the essence of everything this gastronomic complex offers, providing a unique culinary experience to our visitors,” highlighted the bartender.
The wooded landscape of Parque Leloir is combined with gastronomic sophistication
Thus, Parque Leloir has become much more than a geographical point in the western suburbs. Thanks to the vibrant life on Martín Fierro Street and establishments like Nob3l Bar, the area has been transformed into a gastronomic and entertainment epicenter that attracts locals and foreigners to a unique, high-quality experience.
“In the area we have places like Kansas Grill, which is a classic with several branches and a product with a very strong identity. Below Nob3l, as another example, is Malcriado, which is a meat place,” García reviewed.
And he added: “Padela, which is made of pasta, also appears on this radar; Kona Bar and Rocky Garden, two very nice places to have a drink; or the Baum brewery which is very good. All of these places have a product identity and, at Nob3l, we seek to bring all of that together and offer, from there, a versatile menu.”
For Sebastián García, the pairings between food and cocktails are fundamental in his proposals
Furthermore, he highlighted that he loves “projects in which gastronomy is at the same level as cocktails”, thus introducing a very latent concept in Nob3l: the pairing between cocktails and dishes.
“We aim for a complete gastronomic experience,” García continued, “that is, not just being a place to have a drink accompanied by a dish. What sets us apart is our focus on quality, which spans everything from cocktails and cooking to pastries.”
At the same time, he highlighted that “one of our main objectives is to use the greatest amount of high-quality Argentine products. This serves as a basis and starting point for the design of our menu, which is versatile and has a wide range of flavors and textures.”
Sushi is just one of the options that can be found at Nob3l
In this context, some of the options that can be found at Nob3l are prawns, cheese board accompanied by honeycomb, burrata or even tonkatsu, which is a pork milanese.
“We also have outstanding dishes such as sweetbreads, which enjoy a special cooking that makes them crispy on the outside and tender on the inside. And that’s not all; “Our menu also includes sushi, meats and fish,” said García, who in 2021 was ranked 98th in the renowned Bar World 100, a classification carried out by the consulting firm Drinks International that recognizes the most outstanding names in the global scope of the cocktail bar
For the creator of this bar in Parque Leloir, “the versatility of the menu is something that customers value greatly, especially those who visit the bar two or three times a week. One day they can come to enjoy a cocktail and fresh tiraditos, and the next they could opt for a meat accompanied by a good wine. Recently, in fact, they have added a Japanese chicken curry that has been very well received, especially given the current climate.”
The Nob3l cocktail bar is sponsored by García, awarded among the best bartenders in the world
“For us, the concept of pairing goes beyond simply combining dishes with wines. We recognize that the Argentine palate has evolved significantly, allowing for innovative pairings that include not only wines, but also cocktails. The reason why we decided to bring a high-quality gastronomic project to the west of Greater Buenos Aires, specifically to Parque Leloir, is to spread experiences and flavors that impacted me on my travels around the world,” García revealed.
And he closed: “When it comes to pairing cocktails with food, we offer personalized recommendations, although we always respect the client’s preferences. For example, if someone is enjoying some flambéed salmon strips with a tomato, herb and teriyaki sauce, we suggest refreshing cocktails like a Cucumber Martini or a Kimlet, a classic English cocktail. However, if the client prefers to pair these tiraditos with a red wine, although it may not be the most traditional combination, we respect their choice. Another example is that for braised lamb ravioli in a Patagonian mushroom cream, a red wine would be excellent to cleanse the palate. But a Verano red could also work, a refreshing cocktail that in our opinion accompanies the dish very well.”