Hot Dining Trend: Puerta-Cerrada Restaurants

Husband wonders where the restaurant is located.

Puerta-cerrada (closed-door) restaurants are hot in Buenos Aires. I had read about the trend in Time Out and the New York Times as well as on a few blogs, so we were eager to try it. 

This dining experience was started by a few chefs who opened their homes and serve their specialties, their whims, what is fresh, what they can get their hands on, and/or what is coming up in their own gardens. 

Part of the fun is that you don't know if there will be two or 20 people dining with you. You also are not told the exact location until you make the reservation.


Comparable to speakeasies in the 1920s, we questioned the tax, health codes, and legality of the whole situation.

These dinners are cash only. We went with friends from the U.S., and had memorable, relaxed evenings. We also met some interesting foodie expats and travelers from around the world. Although we have had a lot of great meals in Buenos Aires, Husband and I were sorry to not try a few more puerta-cerrada restaurants. We highly recommend it.

I did not take pictures of the food some reason but here is what we enjoyed.

Cocina Sunae was by far the best Asian food that we had in Buenos Aires in five months. (We found Asian food in general to be bland and overpriced. Sushi in BsAs is particularly bad, with cream cheese used on most rolls -- yuck.)

• Primer paso: wontons with beef and pork, served with a Thai sweet chili sauce
• Segundo paso: Goi Con: fresh Vietnamese hand rolls with pork, shrimp, vermicelli rice noodles, mint, cilantro, and peanut sauce
• Tercer paso/Plato principal: Gaeng Gong: shrimp stewed with red curry and coconut milk, bamboo shoots, and cherry tomatoes, served with steamed rice
• Cuarto paso: fried banana roll served with homemade green tea ice cream

Cost was $95 AR per person, plus wine.

Casa Felix:

• Custom cocktail: Brazilian mojito with piperita mint
• Amuse bouche: nasturtium leaf with almond frittata
• Botana: chipa, paico criolla with sweet lime, fennel, and pea puree
• Appetizer: winter locro, suico pesto, grilled oyster mushroom
• Intermezzo: mandarin and kumquat granita
• Plato principal: pecan and quinoa encrusted sandperch; vegetable asado; Tempranillo, pine mushroom and strawberry reduction
• Postre: moist chocolate cake with aguaribay spiced pears

Cost was $150 AR per person, plus another $50 AR per person for the wine pairing.