The story
In the Villa Crespo neighborhood of Buenos Aires, Trescha presents a focused tasting menu experience that earned a Michelin star for its high-quality cooking. The restaurant offers two distinct paths: a nine-course “Corto” menu and a more extensive sixteen-course “Trescha” menu, each designed to showcase a modern, ingredient-driven approach that blends international and Latin influences.
The kitchen’s philosophy is evident in the structure of the meal, where each course is a deliberate step in a larger narrative. The beverage program is given equal weight. Trescha offers four distinct pairings: a non-alcoholic option where each drink—infusions, juices, ferments, and kombuchas—is created exclusively for its plate and never repeated; a mixed pairing that combines alcoholic and non-alcoholic selections; a wine pairing curated by the sommelier that highlights both national and international labels; and a “Cava” option, the most reserved, featuring special bottles, uncommon vintages, and wines saved for certain nights.
The restaurant’s cellar holds over 650 labels, including wines, aged beers, ciders, and rarities, evolving in constant dialogue with the kitchen. The bar offers an author cocktail program with spirits from around the world, house-made ferments, liqueurs, and macerations developed alongside the culinary team. At Trescha, the drink tells stories as much as the food does.
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