A few notes:
It has been a year, but below is the post-meal…read morenote that was jotted down on my phone. It's a steal for the caliber of place - at the time, it was a shockingly 77.15 USD (thank you, work) for this 11-course (includes glass of champagne and amuse-bouches!) meal b/c of the economic collapse happening at the time. Refer to the menu photo submitted by Tan D. - it is the same menu.
Dishes according to what I could gather [*favorite]:
a. fried kale w. kefir
b. carrot, chorizo, pea pistou cracker
c. traditional Mendoza biscuit, elegant butter
d. mildest mulled wine...? w. cauliflower
*1. Mushroom-y, umami soup w. bright quince, espresso powder.
*2. Celeriac - I loved that bite of slow-simmered daikon and deep stock. It brought me back to every base of my grandma's broths.
3. Winter bitters w. nori powder, celery cooked down, shockingly cold Asian veg cream, blood orange.
4. Plump Patagonian oyster w. chilto tomato, rounded out w. dashi.
5. Choike (ostrich), pupusa, quinoa, wafer / Intensely savory, everything you love of a lighter potato chip, a bit too salty though.
*6. Deftly made delicate tortellini in an intense, pure beefy consommé.
7. Atlantic anchovy confit in olive oil, tiny breadcrumbs.
8. Hen, broth, pinchadita...like a pot pie.
*9. Braised, soft goat wrapped in grape leaves, fermented spiced flavors.
*10. Guayaba-rosehip sorbet w. liquid nitrogen goat milk dots - Perfectly balanced notes of floral, fruit, lightest cream.
11. Caramelized banana, unmemorable.
Why not 5?
Though porteños in general were so friendly, I did not feel very welcome at Tegui. I expected to at least like most of the courses, but some dishes felt more cerebral than delicious, and well, that should still be the end goal, no? Also, the floors in the bathroom were a bit difficult to balance on, so I imagine they would pose a risk for a sweet grandma.
