We’re still up and running, offering our breads for delivery, as well as private dinners and lunches. Now that Argentina’s government (just yesterday, and like anything they do, subject to reversal) has announced that our borders will reopen on November 2nd, we’re looking at reopening in full in early November. I don’t think there will be a flood of visitors to the country, but I already know people who are booking their flights and a couple have asked about whether we’ll have dinners available. I believe the answer is yes. We’ve both been fully vaccinated, and part of the border opening is that visitors will be required to be fully vaccinated as well, and the vaccination numbers here are steadily rising, so I think we’re comfortable to head that way, and have the communal table return to life.

In the meantime, enjoy the latest from a private evening booking….

A spin on our popular herb infused focaccia, with rosemary and thyme finely chopped and mixed into the dough, and seeded grapes embedded in the surface.

Prawn ceviche dressed with a leche de tigre made from lime juice, strawberry, celery, ginger, salt, a little neutral oil, and just a drop of vanilla. Topped with lightly brined cucumber slices, shallot threads, peanuts, black sesame, rocoto chili dice, and mint leaves.

You may remember this soup from my recent Bread & Soup Project entry on Czechia, Kulajda, a pine mushroom and potato soup with soured cream and dill.

A completely new dish. Abadejo, the “pink ling” or “ling cod”, related to pollack, dusted with salt and dill seed, then pan roasted. Served over fettuccine infused with a puree of carrot tops and then tossed with a sauce of finely chopped carrot tops, parsley, lemon zest and juice. Atop the fillet is a “fondue” of carrots – finely diced and cooked in cream, marsala, and honey and spiced with white pepper. And, on the side, baby carrots roasted in olive oil infused with coffee and cardamom.

And, finishing off the evening with a sweet crepe filled with brown sugar caramelized pears and ground hazelnuts, accompanied by whipped cream touched with Frangelico liqueur (hazelnut).

Private bookings will continue through to the end of October (well, we’re happy to take them after that too), after which, expect posted dates for the return of our communal dinners!