Casa Cavia

Casa Cavia puts on a play of sorts. None of the actors in the cast of characters or backstage crew are even remotely famous. They just go quietly about making Casa Cavia’s cogs and gears run smoothly, with a minimal amount of squeaking.

Who is that cast of characters? There’s the design architects that set the stage for this play and the librarian that creates the seminars and presentations on culinary topics in the library that doubles as a large dining room for groups and also in the upstairs library of the formidable mansion that houses the restaurant. The in-house florist constructs the restaurant’s flower arrangements and keeps the impressive courtyard looking its best so you can enjoy a cocktail there on a cool spring evening.

Did I say cocktail? Oh. That’s right. There’s a talented staff of bartenders attending to that task. And the barista’s minding duty at the espresso machine. Then there’s the backstage crew. The publicist, the administrative staff and the talented employees that create the menus and the website.

What about the cooks and the waiters? When I saw that the young executive chef had spent her development years at Spain’s famed Mugaritz restaurant, I knew I wouldn’t be disappointed with the meal. Spain’s El Bulli may have received the bulk of the press over the past decade, but Mugaritz is the culinary workhorse, churning out young, talented chefs, like Casa Cavia’s Julieta Caruso, faster than Henry Ford churned out automobiles. The two young chefs that developed the cuisine at Lorea, Mexico City’s newest, and arguably best, high-end dining domain, were, just like Casa Cavia’s talented chef, both proteges at Mugaritz.

The understated elegance of the décor and ambience, the simple but well executed menu, and the efficient service were just what you’d expect from a world-class restaurant.

We also like the fact that you have the choice of ordering a la carte unlike many of the city's upscale restaurants that only offer a fixed-price tasting menu.

All this adds up to Casa Cavia falling squarely into the elite group of the five best upscale restaurants in Buenos Aires.