This is Gioia, the 100% ‘plant based’ restaurant that you can find in a luxury hotel in Buenos Aires

Gioia in Italian means joy and precisely this feeling is what the restaurant of the same name wants to generate in diners. “The joy of cooking with plants” is, specifically, the message conveyed by Gioia, the 100% plant-based gastronomic proposal that we can find at the Palacio Duhau – Park Hyatt hotel in Buenos Aires. Advantage He was visiting the Argentine capital and was able to learn about the experience they offer.

This space, which is one of the hotel’s three gastronomic proposals, opened its doors to the public in October 2021 with a completely vegan menu, created based on months of previous work in which chefs took advantage of their creativity to achieve a lunch offer , dinners, snacks, sweets and drinks.

Although at first it was quite a challenge for a restaurant to bet on this style of gastronomy, little by little they were able to captivate the public and attract a considerable number of diners. Another challenge they had was not to replace food, that is, their cuisine is not based on finding replacements for Milanese or hamburgers, but rather creating a different dish.

The menu is divided into three sections: Cereals and legumes, vegetables and mushrooms. A good idea to fully enjoy the experience at Gioia is to order dishes from the different sections and share, which is what we did. This proposal is also supported by the restaurant, since by eating something from each section, you get a more balanced meal.

The interior space is intimate and cozy with a fairly minimalist decoration, while the tables on the patio are the favorites, thanks to the spectacular view of the classic Duhau Palace and its beautiful garden.

The experience

To start we ordered a mocktail (non-alcoholic drink) that combines grapefruit, Yerba Mate and soda. Refreshing, not at all sweet and perfect for not competing with the flavors of the food we enjoy.

A perfect appetizer to share and that comes in a charming presentation is the brioche bread, smoked butter and fermented vegetables, pickles and Kimchi. A nixtamalized corn empanada filled with lion’s mane arrived at the table, served with llasgua sauce. The dough was crispy and well-seasoned, while the filling was tasty, with a fair amount of lion’s mane, giving it an almost meaty texture.

We continue the experience with a Mug and aduki Bean Ragu, served with a hazelnut mixture, cauliflower paper and turnip curls. This hearty tomato stew combined perfectly with the crunchy texture of the hazelnuts and was one of the favorites.

The Leek Ballotina is one of the most curious preparations, as it combines the leek with nori seaweed, lilac emulsion and a soft and delicious onion puree. If it comes to surprises, the artichoke ceviche (or alcaucil, as they call it in Argentina) is a clear example. Fresh, light and with the right amount of acidity, it combines artichoke with tiger’s milk of candied vegetables, avocado, corn and sweet potato.

A very interesting tribute to Peruvian cuisine was the sweet rice, which was reminiscent of rice with seafood, but celebrating other flavors. With a spicy touch, it is accompanied with baby vegetables, a delicious tempura tofu and a huancaína worthy of the name, even without containing products of animal origin.

Fried foods are unavoidable delicacies and the Kale Pakoras knew how to satisfy the craving. It is a kind of fried kale croquette served with cabbage emulsion, vegetable pickles and beet, cashew and lime sauce.

The favorite main dish, which I would return for again and again, is the Quinoa Risotto. The cereal was cooked just right and was served with textured tomatoes, lime and dill cream, and tomato powder. The flavor is reminiscent of a homemade dish, comforting and perfect for any occasion.

We tried three desserts that were very different from each other and special for different reasons. The Babá al rhum combined a decadent and sweet cake with a cashew paste and delicious citrus flavors. The Pear Crumble offered the perfect bite when paired with the pear sorbet. And finally, the Chocolate Bonbon offered an interesting proposal with a mousse filling, tangerine curd, a cocoa crunch and carrot ribbons.

Undoubtedly, Gioia Botanical Kitchen It is one of the places worth going to more than once. With a well-thought-out, varied cuisine, with a lot of interesting textures and flavors, it became one of the favorite proposals of the trip. The ability to make one forget that she is not eating meat or animal products, and just enjoy the “joy of cooking with plants,” as promised, is applauded.