Seven restaurants in Buenos Aires and Mendoza have their Michelin star

In the search for culinary excellence in Argentina, the legendary MICHELIN Guide landed in the country for the first time. The prestigious tire company that created its emblematic gastronomic guide since 1900 announced 7 restaurants in Buenos Aires and Mendoza that have won Michelin stars and 71 mentions according to its historic essential criteria, among which are 7 green stars and 7 Bib Gourmand (for its price-quality ratio).

Winning Restaurants:
With two Aramburu stars - chef: Gonzalo Aramburu (Buenos Aires)

With one star:
Don Julio - chef: Guido Tassi (Buenos Aires)
Zonda Cocina de Paisaje - chef: Augusto García (Mendoza)
Casa Vigil - chef: Ivan Azar (Mendoza)
Brindillas - chef: Mariano Gallego (Mendoza)
Azafrán - chef: Sebastián Weigandt (Mendoza)
Trescha - chef: Tomás Treschanski (Buenos Aires)

Michelin Green Star, for its commitment to sustainability:
Casa Vigil
Anchoita
Crizia
Zonda Cocina de Paisaje
El Preferido
Riccitelli Bistro
Don Julio

Special mentions:
Michelin Award for Sommelier:
Martín Bruno - Don Julio, Buenos Aires
 
Michelin Young Chef Award: Tomás Treschanski - Trescha, Buenos Aires
 
Bib Gourmand Awards for value for money:
Bis bistro
Reliquia
Anafe
Mengano
República del Fuego
Caseros
La Alacena Trattoria

The announcement was made at the Arenas Studios located in the La Boca neighborhood in the City of Buenos Aires in an event for more than 400 guests including prestigious Argentine chefs, restaurant owners and national and international press who came exclusively invited by the National Institute of Tourism Promotion and the Ministry of Tourism and Sports of the Nation. The award-winning restaurants will be present in the MICHELIN Guide in 2024 and 2025 and will be an opportunity for Argentina to be recognized worldwide for its gastronomy. 

Its anonymous inspectors visited the most remote corners and sophisticated restaurants of Buenos Aires and Mendoza, in search of that exceptional gastronomic experience that deserves the recognition of the coveted Michelin stars. These experts, trained in the best hospitality schools in the world and with enriching experiences around the globe, immersed themselves in Argentine culture in an unknown way, like any diner. 

Following a meticulous methodology, the specialists carefully evaluated under five essential criteria: the quality of the ingredients, the harmony of the flavors, the mastery of the technique, the unique personality of the chef reflected in each dish and the consistency over time and the proposal as a whole. But the wait is over, because the winners are already known. Restaurants become stages of a culinary dance where every detail counts, where flavors, textures and presentations become pieces of art. 

The impact of the MICHELIN Guide in Argentina: Historically, the appearance of the MICHELIN Guide has generated good benefits in tourism in a country. Argentina is the first Spanish-speaking country in South America to receive stars from the prestigious brand and will be a resource to take advantage of not only at the European level but also at the regional level. Studies showed that 84% of frequent travelers trust the guide's recommendations and that foodies have defined travel destinations through MICHELIN-awarded restaurants. Likewise, the arrival of the MICHELIN Guide had the support of the Ministry of Tourism and Sports of Argentina and the National Institute for Tourism Promotion, whose Minister Matías Lammens expressed: 

“This is a before and after both for our gastronomy and for Argentine tourism. I believe that the impact of the MICHELIN guide in Argentina is very important and enormous. It finishes positioning our country as the gastronomic capital of the region, something that we had already been working on due to the potential that we knew we had, but it is always important that this positioning be recognized by a quality seal such as MICHELIN. There are many studies that show that travelers extend their stay if they stay in a destination that has restaurants recognized by the MICHELIN Guide or, for example, the case of southern Italy, which had a huge economic impact when its restaurants entered the Guide. Furthermore, the Argentine gastronomic sector is convulsed by the arrival of the Guide and this will do two things: on the one hand, it will raise the bar and make all restaurants very attentive to the service, which is already very good. On the other hand, it will make many foreign investors and international chefs want to come to Argentina to open their restaurant because now our country is part of the Guide. These two points will enhance the gastronomic offer, provide significant economic income and offer jobs. I have no doubt that this path that we undertake together with the MICHELIN Guide will become a milestone that will last for many decades .” 

Furthermore, Lammens left some words of hope for restaurants in other cities in Argentina: “The idea is that Buenos Aires and Mendoza are a first step. Of course this raises the bar and everyone wants to have the star. I speak with all the ministers of all the provinces and they all want MICHELIN to go. A process of improvement and investment begins for each of the chefs and restaurants in order to attract the attention of the Guide. ” 

What is the Michelin Guide? 

The MICHELIN Guide, a culinary reference that transcended generations, finds its origin in the vision of the brothers André and Edouard Michelin in Clermont-Ferrand, France, in 1889. At a time when the automotive world was just taking its first steps, these visionaries They founded a tire empire, and with it, they gave life to the famous Michelin Guide in 1900. This guide not only provided practical information for drivers, such as maps and tips for changing tires, but also recommendations for places to rest and enjoy the scenery local cuisine.
 

In 1920 the guide stopped being free, marking a before and after in its history. Three years later, the "Recommended Hotels and Restaurants" category was included. Over time, the famous Michelin stars were introduced to qualify culinary excellence, with three levels of recognition: one, two or three stars. The highest distinction represents exceptional cuisine, two stars denote top quality in its category, and one star indicates a very good restaurant in its class.