Nestled in the outskirts of Buenos Aires is 4ta Pared, one of the city’s gems that proudly features in the 2024 Michelin Guide. This intimate 20-seat restaurant, led by the young and talented Chef Pablo Cerne, is not just a dining spot but also a gastronomic experience that harmoniously combines microseasonality, sustainability, and creativity. Here, the stage is set for local ingredients to shine, and each dish is a testament to Cerne’s expertise in the ever-evolving contemporary Argentine cuisine scene.

Chef Pablo Cerne has an impressive background, his journey being one marked by passion, precision, and an unwavering commitment to sustainability. Having trained in Argentina and abroad, Cerne brings a global perspective to his kitchen using sustainable produce, organic meats, and high-quality local products to elevate the dining experience at 4ta Pared. His unwavering commitment to seasonal produce sees him creating unique gastronomic experiences using microseasonality. This technique, a growing global trend in restaurants, allows the chef to use a hyper-specific approach to sourcing ingredients on the brief, peak windows when certain ingredients are at their freshest and most flavourful.

In other words, traditional seasons like spring, summer, fall and winter are narrowed down to smaller windows of time in order for the chef to work with the freshest possible produce. This ensures that every dish is not only delicious but also reflective of the fleeting beauty of nature as, by narrowing down to even shorter periods, sometimes weeks or days, chefs can highlight the nuances of produce, fish, and meats at the very peak of their quality. Cerne’s training also included stints at prestigious restaurants and these no doubt influence the precision and care that each plate demands. At 4ta Pared, his culinary signature evokes bold flavours and refined presentations, positioning him as a key figure in Buenos Aires’ modern culinary scene. His continued, deliberate emphasis in presenting local flavours using international culinary techniques, demonstrates his prowess as a chef whose creativity is constantly in motion.

In their first year of evaluating Buenos Aires, the Michelin Guide took notice of “4ta Pared” and highlighted its unique approach to contemporary Argentine cuisine. The guide praised Cerne for his boldness in embracing unconventional pairings and his mastery of textures and flavours that elevate each course. According to Michelin, the ambiance is minimalist yet inviting, providing an ideal setting for a culinary journey where every dish is designed to surprise and delight. With its recognition in the 2024 Michelin Guide, “4ta Pared” has solidified its place as one of the most exciting dining destinations in Buenos Aires. In fact, the heart of this restaurant is its ever-changing four-course tasting menu, where Chef Cerne’s dedication to seasonal and local ingredients comes to life. Dinner is a singular dining option, creating an experience where each guest enjoys the same meticulously crafted meal, a masterclass in balance, texture, and presentation, with every dish offering a reflection of Argentina’s diverse culinary landscapes.

Thursday Food was invited to dine at the chef’s table, filling one of eight exclusive seats, where we had the pleasure of witnessing up close Chef Cerne masterfully create each course. The current tasting menu begins with an “Aromatic Broth”, setting the stage for the unveiling of the evening’s symphony of flavours. This is followed by a “Cured Trout with Flowers”, a dish that highlights Patagonia’s bounty, where delicate trout is complemented by edible blooms, offering both visual beauty and subtle herbaceous notes. The fish course, “Fish, Beans, Beurre Blanc” is a testament to Cerne’s love of marrying rich sauces with the fresh, clean flavours of locally caught fish. Each element of the dish, velvety beans and the luxurious beurre blanc, provides a sense of comfort while maintaining elegance.

The menu continues with a standout dish, “Wood-Fired Focaccia, Koji Butter, Roe”, where rustic Argentine bread meets koji, a fermented ingredient often associated with Japanese cuisine, topped with Roe, resulting in a dish that is both hearty and sophisticated. The “Matured Cut” that follows is a beautifully cured and aged cut of salmon, which is paired with wild rice, its delicate flavours enhancing the depth of the dish when combined with the rice’s earthy texture. This dish as a whole showcases the balance between the rich, buttery salmon and the subtle nuttiness of the rice. This unique combination exemplifies Cerne’s skill in drawing out complex flavours through precise ingredient maturation, creating a dish that’s as refined as it is memorable.

Desserts at 4ta Pared are equally delicious with their “Strawberries, Ice Cream and Hibiscus” concluding the evening’s gastronomic experience. The subtle tartness of hibiscus enhances the sweetness of strawberries, creating a balanced, not-too-sweet, decadent finale. No fine dining experience is complete without the perfect wine pairings, and at 4ta Pared, the selection is as carefully curated as the menu itself. Each course is paired with an exceptional Argentine wine, enhancing the flavours of the dishes and on this evening, the featured wines were:

DV Catena Nature Espumante, a sparkling wine that offers bright acidity and delicate bubbles, ideal for pairing with the lighter, more delicate dishes.

Krontiras Aglianico 2020, an organic red with robust tannins and earthy notes.

Angelica Zapata Chardonnay, offering a beautifully balanced acidity, with notes of citrus and minerality.

Flora Rosé by Zaha, with its bright fruit flavours and refreshing finish, complementing the lighter, herbaceous elements of the menu.

DV Catena Pinot Noir, providing a smooth, elegant accompaniment with its delicate red fruit notes and balanced acidity.

4ta Pared’s recognition in the Michelin Guide is a nod not only to its culinary prowess but also to its thoughtful approach to hospitality. While Buenos Aires is known for its vibrant food scene, 4ta Pared offers something uniquely intimate. Its unassuming location in the quieter part of the city makes it a hidden gem for those willing to stray off the beaten path in search of exceptional dining. As Buenos Aires continues to evolve as a culinary destination, 4ta Pared stands out as a beacon of creativity and sustainability, offering a dining experience that is both modern and deeply rooted in tradition. Salud!