Germán Martitegui was among the city's first leaders of the cocina de vanguardia movement, or what people tend to think of as gastronomía molecular. After taking the helm at Casa Cruz and then Olsen, he hit his stride with the open-kitchen at Tegui, which still has both local and international foodies lining up at the door. Whether you order from the regularly changing à la carte menu (with one-, two-, or three-plate options), or go for the full experience
with an eight-course tasting menu (which, with all the extras, is more like a 12-course food orgy). Martitiegui has a deft hand with fish in particular and is fond of using fruit in his savory dishes. Add an option of paired wines under the direction of sommelier Martín Bruno and you'll have an experience like no other in the city.