The exclusive restaurant with two Michelin stars chosen by Bad Bunny: his gourmet night in Buenos Aires
He Puerto Rican singer Bad Bunnywho in the next few hours will begin a saga of three presentations at the River Plate stadium, had dinner with Gabriela Berlingeriwith whom he would have reconciled, in Aramburuthe only restaurant in Argentina with two Michelin stars.
The restaurant is located in the Mail Passage, also known as Swiss Passagein the neighborhood of Recoleta.
Bad Bunny chose the restaurant Aramburu to enjoy dinner in a reserved setting. The artist was especially surprised by the laminated brioche with Argentine wagyu tartar, yuzu vinegar, wasabi and caviara dish that he decided to repeat for its flavor and originality.
During the evening, chef Gonzalo Aramburu He personally approached the table to dedicate the menu to the Puerto Rican, accompanying the gesture with a drawing of the plate that he liked the most. Bad Bunny opted for a premium pairing and, at the end of the experience, thanked the team for the hospitality and warmth received. Meanwhile, the Swiss Passage was filled with fans who approached the restaurant upon learning of his presence, although the establishment maintained your privacy at all times.
Bad Bunny enjoyed the Aramburu tasting menucomposed of 18 steps and premium label pairing. As far as he could know Infobae, The exclusive experience included the following dishes and wines:
- Panopeas, queen cue, charcoal
- Brioche, loin, Siberian caviar, krill, herbs, rice Billecart-Salmon Brut Rosé, Champagne, France
- Tomato, pine, leek
- Dates, cocoa, mustard Otronia Riesling 2023, Sarmiento, Chubut
- Beetroot, goat cheese, seaweed
- Potato, capers Taittinger Brut Millésimé 2016, Champagne, France
- Fennel, shiso, zucchini
- Crab, carrot, cauliflower Catena Zapata White Stones 2023, Gualtallary, Mendoza
- Panopeas, queen cue, charcoal
- Brioche, loin, Siberian caviar Chacra 32 Pinot Noir 2021, Valle Azul, Río Negro
- Dutch rainbow trout egg
- Catch of the day, mussels, saffron Raquis Los Parajes 2022 Magnum, Paraje Altamira, Mendoza
- Lamb, white carrot, onion Cheval des Andes 2015 Magnum, Las Compuertas and Paraje Altamira, Mendoza
- Duck, white beet, spinach Oremus Tokaji Aszú 3 Puttonyos 2013, Tokaji-Hegyalja, Hungary
- Green apple, basil
- Citrus, jasmine, white chocolate
- fig leaves
- Petit fours Taylor’s 30 Year Old Tawny Port, Douro, Portugal
Aramburu’s tasting menu has eighteen steps. Its gastronomic proposal is based on Argentine ingredients with European, American and Asian influences. The wine offer exceeds 120 labels, coming from various wine regions of the country.
Aramburu stands out not only for its menu, but for its exclusive atmosphere. At the end of dinner, Bad Bunny left the place protected by a dozen of men of his security team and five armored trucks, according to witnesses. With his face covered and a cap, he greeted the fans who were waiting for him without showing discomfort in front of the crowd.
The restaurant chosen by the Puerto Rican artist, who recently stood out for his participation as a halftime star of the superbowl, appears in international rankings as The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants.
The Michelin Guide highlighted its “culinary virtuosity”, determined by the quality of the ingredients, the harmony of the flavors, the technique of the equipment and the personal imprint of the chef in his kitchen.
Gonzalo Aramburu, chef and founder of the restaurant, commands the prestigious space. Graduated from the Argentine Institute of Gastronomy, he completed his training in Europe and the United States. He was recognized among 100 best chefs in the world.
The first time it received that distinction was in November 2023, through the outstanding international ranking The Best Chef Awards. In that edition, held in Yucatán (Mexico), Aramburu made history by becoming the first chef of a restaurant located in Argentina to enter this list, debuting in position 89.
Since its entry, its recognition has grown significantly under the guide’s new rating system (based on “knives” instead of a numerical ranking from 1 to 100): thus, in 2023 it entered the world Top 100 in position 89, in 2024 it was awarded the category of two knives (World Class) and in 2025, at the gala held in Milan, he achieved the highest distinction of three knives (“The Best”), by sharing the highest level of world gastronomy with figures such as Mauro Colagreco and Dabiz Muñoz.
The recognition of its gastronomic space in the Michelin Guide placed Argentina as the second country in Latin America to have distinguished restaurants under this system. Aramburu was the first to receive the double distinction, while six other establishments obtained one star.
Those who are part of Aramburu consider that each achievement represents the result of dedication and daily effort in the search for gastronomic excellence.
Aramburu, under the leadership of Gonzalo Aramburu, continues to be the maximum reference for haute cuisine in Argentina.
The restaurant offers a seasonal tasting menu of 18 steps. The experience is divided into stages: it begins with sophisticated bites in the ground floor and ends with the main steps and desserts in the main hall overlooking the open kitchen.
The style is a creative and signature cuisine with techniques of vanguard applied to local products.
Featured dishes:
Patagonian prawns presented on volcanic rocks. Zucchini flowers in tempura. Deer tartar carpaccio on shizo leaves. Visually striking desserts, like an avocado mousse that mimics the shape and texture of the real fruit.
The approximate prices at the beginning of 2026 for the Aramburu experience are among the most exclusive in the country and are usually adjusted to the international reference value.
Tasting Menu: Approximately $300,000 per person.
Wine Pairing: Around $190,000 additional (includes a selection of about 8 glasses of premium labels, including gems like the Cheval des Andes).
Places are usually full several weeks in advance, so reservations are usually made in advance. The attention is personalized of almost one attendee per diner and they have capacity only for 22 people per service.
