Viento en Popa
Viento en Popa Review
Word of mouth is the only advertising this restaurant seems to need: it doesn't even have a sign outside yet its tables are always full. Owner Ñeco Gioffi is a pioneer of so-called south Atlantic cuisine, aiming to show off the quality of ultra-fresh local fish and seafood, rather than bathe them in sauces. Dishes such as the burriqueta en oliva (burriqueta fish in olive oil and tarragon) or lenguado con alcaparras (sole with capers) are testament to the success of his formula.
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