Campo Argentino de Polo: "The Cathedral of Polo"
The stadium, opened in 1928, is also used for musical shows and other activities
The Campo Argentino de Polo, a traditional stadium in the Palermo neighborhood and known worldwide as "The Cathedral of Polo", owes its nickname to the quality of Argentine polo players, considered among the best in the world. Attending a match of the Argentine Open Polo Championship (the highest international inter-club competition, held annually in the months of October and November) is one of the most exciting sporting experiences in the world. Seeing up close the prowess of the players with the ball galloping on their horses impacts any spectator of this sport. The stadium, opened in 1928, is also used for musical shows and other activities such as Pato (national sport) or field hockey.
The open field merges with the architecture and embraces varied gastronomic proposals from the hands of the main chefs of the current local scene.
Recently the Campo Argentino de Polo has a new gastronomic space.
- BOCHA is a free entry space, where you can find a palette of flavors and the common commitment to the quality of the raw material and seasonality and respect for careful preparation. A fact: none of the places sell soft drinks, they prefer to offer healthier drinks.
- Narda Comedor: seasonality, fusion, Argentine products and its own label. In this restaurant the star is the quality of the raw material.
- Bardo: the gastronomic proposal is in charge of Juan Carlino and the cocktail bar, by Inés de los Santos. The hallmark is that this cocktail bar is based on non-alcoholic drinks, ideal for midday.
- Apu Nena: Asian cuisine in fusion with seasonal products. One of its specialties is steamed bread with very original fillings. Chef Christina Sunae Apu Nena leads a team of young chefs from different nationalities.
- Ribs al Río: Texan food that stands out for its wood-smoked meats.
- Togni's Pizza: This is the creation of chef Máximo Togni together with his partners, Yésica Vissani, Pablo Capara and Martín Arrieta. It offers a maxi pizza, made with sourdough and organic flour, thin dough and various toppings.
- Parrilla Pepe: this cuisine is guided by seasonal products, little intervention and respect for their flavours. In addition, in this grill, the plant world occupies a place of importance.
- Haiku: combines the classic and the modern of the food street of the streets of Tokyo. And it adds to the local flavors: you can order, for example, a panko breaded pork milanesa sandwich with tonkatsu sauce.
- Vika Kitchen: it is proposed as "heritage cuisine" and recovers the flavors of Armenian cuisine.
- Planta Cocina Vegetal: a gastronomic experience that wants to enhance what nature gives and cook with sustainable, ethical and environmentally friendly ingredients.
- Shafe Natural Market: the best option for healthy and delicious snacks.
- Bon Bouquet: rich, healthy and nutritious food. The Bouquet brothers started in 2013 with a food truck. They make buckwheat crepes, savory and sweet. The entire menu is suitable for people with celiac disease.
- Del Pratello: they serve handmade pasta, traditional desserts and their Meatball, a sandwich on potato bread.