2023-10-04 06:05:00
Cipoleño gastronomy is experiencing a very good moment todaydespite the deep national economic crisis.
Emerging chefs join the already established ones, even pushing their limits of action beyond local and regional geography.
In this panorama, the cocktail bar shines like a real boom. There is unanimous consensus on this. Bartenders are the starts of this foodie constellation.
Specialty coffees are on the risepositioning the city at the forefront in this sense in the Alto Valle.
“No doubts: cocktails, vermouth bars and coffees represent innovation in Cipoleña’s gastronomic offer”, he claims Carlo Puricelli, chef and owner of the restaurant “Del Sur”. “The great news and surprises today come from there,” he adds.
Cafes and cocktail bars, the stars of the moment
“There are a large number of stores and 3 or 4 new ones are expected soon, which will be of a very good standard. This indicates something positive: the expectation generated by the local market”, he thinks for his part. Gustavo Franco, another great Cipoleño entrepreneurwho a few months ago inaugurated the Spanish cantina “María Ramona”.
“They are cycles; Today we live where there are good entrepreneurs and excellent cooks and chefs as well as bartenders. The cocktail bar and the cafeteria are stars at this stage. Many people are exchanging the night for hanging out at the cafe; This is also very noticeable in Neuquén,” says someone who knows success in his long and fruitful gastronomic career.
“I estimate, then, that with the new openings people are going to go and see them. And as always, the public is the one who decides the fate of each establishment: if the new ventures are liked, it is possible that many of those that are already there will have to renew, or they will end up having a very bad time,” she reasons.
“I hope that local gastronomy continues to grow, and that proposals of an increasingly better level appear. New coffee shop openings will come soon, offering things that are not yet available in the city and will recycle that market. This has been happening for a long time in cocktails and beer bars. The limitation will be the economic reality of the country; We are going to have to overcome this wave, and what will come will be great and enthusiastic,” Franco hopes.
With whom it is more than interesting and attractive to talk regarding this moment of Cipoleña cuisine is with Silvia Rearte and Leandro Silva, the chefs and entrepreneurs of “Ajo Negro”a brand that is leaving its mark on regional gastronomic quality and innovation.
“Local gastronomy has been growing for some time, we see that more and more specialized businesses are opening. We notice that more importance is given to the use of local, seasonal and innovative products. The offer of the establishments is, at times, varied and inclusive. In some cases with the desire to continue growing and offering quality products and services,” they say.
A gastronomic fair is missing, they insist from “Ajo Negro”
Both note, in this context, that Cipolletti lacks a relevant gastronomic fair that is its own and gives an identity to the city. On the other hand, they think, “because it is close to us that they should create spaces or provide commercial authorizations to food trucks to add to this development that is taking place in local and global gastronomy. Update on gastronomic issues, regulate them from a broader vision and be more flexible when enforcing ordinances that are more than a decade old,” they claim with complete firmness.
“At Ajo Negro we believe that we make a contribution to gastronomic culture with each of our products. Because we are two professional gastronomic professionals in the constant search to offer products that differentiate us, giving added value and trying to surprise the customer. Our proposals always go hand in hand with originality, work with local and seasonal producers and constant research,” they conclude.
Emmanuel Leiva, another of the established chefs, records that although there is a lack of more elegant restaurants, “the classics are still very good and the new ones that are emerging also promise a lot. Regarding the latter, I see that they make more space for the drinks bar than for the kitchen; These decisions have led to Cipoleño cocktails today being at their highest point than we had known until now. And that is more than good.”
“More and more establishments are opening that raise the level of the gastronomic offer. Not only in restaurant menus but also in infrastructure and development. There are more specialty coffees in very well-equipped places. According to my criteria, there are four places that stand out by offering modern cuisine with local products,” he shares. Rodrigo García Iglesias, successful local bakery entrepreneur, that innovates, invests and takes risks in this city.
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