The story of Butchery (Buenos Aires), one of the Argentine grills that boasts distinctive interpretations and inescapable flavors, traces an unequivocal bond with one of its creators, German Sitz . Who, through his experiences in the field and his own exploration of the gastronomy , has unraveled the infallible formula of a restaurant which is constantly boiling.
The vibrant atmosphere of Butchery On a Friday night, it has coordinates that conquer. And willing to revisit the concept that he has developed German along with his partner, Peter Pena , after a moment we perceive a gastronomy in tune with the memories, and with a range of stories that have begun to be vehement forged by the heat of the fire in Rivera , and more precisely in his Grandparents Field.
La Carnicería is based at Thames 2317, in Palermo, Buenos Aires.
"Butchery It is the most deeply rooted concept in my history" , express German to Condé Nast Traveler, while recounting that his ancestors escaped — during the First World War — from areas of Poland and Russia that today are almost impossible to delimit geographically.
When disembarking in Argentina , his relatives settled in Rivera , a town located on the border with La Pampa. There, Jewish, Basque and immigrant groups that arrived from Europe orchestrated, created, and even defined the idiosyncrasy of the area, with a fondness for culture that has led them to build theaters, libraries and a cultural center.
At the time the mode of production was feudal, until his family starts acquiring fields. A decision that became specialization in livestock, and is its reason for being today thanks to the operation with cooperatives. In fact, the family of German with other families are part of one of the largest cooperatives in Argentina.
Germán Sitz, creator of La Carnicería and other proposals such as Chori, Niño Gordo and El Dorado.
After training in gastronomy at the Gato Dumas Institute, working at the Alvear Palace Hotel in Buenos Aires, together with Hernan Gipponi in Crane-fly , in Uruguay, and then in Spain next to Martin Berasategui in lasarte (two Michelin stars), his association with Peter Pena —who had previously been in charge of the kitchen at Atlantic Florist and also with Hernán Gipponi, where they met—marked a before and after.
German and Peter they understood that to celebrate a off topic grill , but that at the same time conveys a hint of neighborhood essence, hypnotism by the fire in sight, an inherent concept in every nook and cranny, would be its best kept secrets. “ We were looking to do something disruptive , continue working with the same techniques, products and in a grill environment, but with our gaze”.
So much so that little by little that leitmotif of "telling the story of his family" and managing the traceability of the entire chain began to crystallize. It should be noted that the fourth generation championed by German does not work with feedlot, and uses Angus between 480/500 kilos.
Coinciding with the past, the same concept of union that those communities had when they landed from Poland and Russia, is the same palpable union that crystallizes in the team led by German Sitz and Pedro Pena . Especially when they started in 2014, since they were Pedro, Germán, his cousin and his brother working hours and hours without stopping.
Welcome to The Butchery.
Now yes, welcome to Butchery , to that place where classics of the Argentine grill coexist, such as gizzard, rib Y chitterlings , but, each one of them worked under the lens of a modern gastronomy, and under its own concept, in a way that surprises, and boy does it.
The first dish in charge of bringing freshness to the palate? Buttock, his own representation of the ceviche with meat , accompanied by leche de tigre, yellow pepper paste, onions, cancha corn and sweet potatoes. A bread marrow and the wine from Bodega Tacuil They fit perfectly with the first surprise of the night.
In fact, and beyond the fact that its wine list seduces with great protagonists such as Zuccardi and Catena Zapata, it is worth a separate mention for the wines that evoke the most intrinsic flavors of the proposals of Butchery.
And they have guarded for some years the project of the riverense cook , since at a lunch with Francisco Morelli Rubio , “they agreed on visions and beliefs. That same afternoon he was born 'Steak' , a malbec produced by Sierra Lima Alpha exclusively for your steakhouse . Each initiative of Germán and Pedro tries to give a return to the traditional form of gastronomy. And in line with this concept, my proposal was to make wines that enhance their creations, and that enrich the experience of each diner”, says Francisco Morelli Rubio.
The gastronomic panorama that the fire anticipated us witnessed a second course made up of some sweetbreads with cane honey , yogurt, black garlic and corn, a classic reinterpreted over and over again by German which, just like his project, boasts pride of belonging.
The next? A blood sausage that coexists with a share of apple, smoked bacon made there, potatoes and lima beans Tacuil Winery.
The grill cut dish and the sweetbreads are the essentials at La Carnicería.
In a certain way, and whether you fall for its different techniques that seek creaminess, texture or enhance flavors, you cannot leave the place without tasting the grill cut plate , a delicious chorizo steak with cabutia and chimichurri.
The next news of a restaurant awarded by 50 Best Discovery in 2021 they include a collection of butcher plates, in addition to aesthetic considerations that will continue to impact, just as that gigantography of half a carcass hung up when they opened their doors.
Germán Sitz at La Carnicería, one of his most prized culinary projects.
So, if you are looking for an experience of finely tuned dishes with passion, Butchery hides exquisite and original flavors, and awaits at Thames 2317 in Buenos Aires.