Your email:
Your Friends email:
 
Show pictures
 
©
Hernan Gipponi Restaurant
 
 
 

Hernan Gipponi Restaurant

Refine Search > World > South America > Argentina > Palermo

Location

Contact info

Soler 5862C1425BYK Palermo
Argentina
T+5411 32206800

Affiliations

Open

MTWTFSS
Lunch              
Dinner              

Chef's personal info

Name: Hernan Gipponi
Date of birth: Unknown
Origin: Argentina
Experience:
Guggenheim Bilbao ES Quique D'Acosta - El Poblet - Denia ES 
 

Readers Rating

   
Food
Service
Decor
Hip factor
Location
Value for money

Reviews

Where to sleep in the neighborhood?

Articles

blog.entaste.com
A Lunch of Leisure at Hernán Gipponi Restaurant

A Lunch of Leisure at Hernán Gipponi Restaurant

The absolute hotness in the Buenos Aires culinary scene, Hernán Gipponi Restaurant keeps busting out the big guns feeding fantastically hungry foodies and wine lovers by the refined-platefuls.  Located in the beautiful boutique Trip Advisor-award winning Fierro Hotel in Palermo Hollywood, HG Restaurant has managed to excel in the dinner, brunch, Happy Hour and now lunch scene, offering a fabulously elegant five-course menu that will answer all of your midday cravingly prayers.  
 Walking into the bright, comfortable dining room, you would totally forget that you are still in a hotel.  Impeccably designed with a classic yet elegant ambience, the photo collage on the walls really warms up the room as it highlights the chef hard at work, intimate cooking scenes from the kitchen and displays the simple, fresh ingredients.  While HG always offered lunch, starting in 2012 they began to cook up a special five course menu for the extreme bargain of AR$100 (about US$25) or AR$150 (US$35) with drinks included.  The menu changes frequently, depending what in-season masterpiece Gipponi has up his sleeves.  The ideal place for a looooong, leisurely lunch, it’s the place to indulge on nice wines, all carefully chosen by Sommelier Martin Bruno and Executive Sommelier, Andres Rosberg, who also happens to be the President of the Argentine Sommeliers Association and moonlights as one of the Entaste directors.

On to the important part: the food and wine. It’s always good to start a meal with a little bubbly.  Practically an expert after the Entaste wine tastings where we tried several sparkling wines, I noticed various things about this Chandon Pinot Noir Cuvée Réserve Varietal that are important to note: it’s luscious Goldilocks yellow hue glimmered in the sunshine, there was intense aroma of red fruits like cherries, plums and blackberries with a hint of citric and peach all combined with a toasted almondy flavor, with a nice body and slightly acidic, well rounded aftertaste perfect to be eaten with fish or seafood.

Did that sound convincing? SCORE! In reality, I actually didn’t notice any of that at first taste but I used the cheating powers of google for help.  I did notice, however, that this Chandon Pinot Noir tasted mighty fine, went down smooth, and the aftertaste made me wanting more. 

First course up, spinach croquette.  While the photo may not be the most visually appealing, the taste certainly made up for that.  Perfectly cooked, crispy fried goodness on the outside, deliciously spinachy on the inside, I could have popped about five more of these nuggets of fun.  It came with a side of flavored butter, and I may just have started eating it plain with a spoon (it paired nicely with that Pinot?).

While mollejas (sweetbreads) aren’t my favorite part of the animal and fennel ain’t my first choice in a vegetable, Sr. Gipponi certainly changed my mind.  Crispy sweetbreads, potato puré with fennel and a lemon grass broth – incredibly fantastic.

More wine? Why-nnnnne not! Up next, a fabulous Terrazas de los Andes Torrontés 2010. I’m a huge fan of Torrontés, so this wine was right up by alley.  Wine Enthusiast says that this wine is, “Oily and tropical on the nose, with pungency and clarity. The palate is full, layered, plump and loaded with lychee, honeydew and green herb flavors. Provides good feel and just enough acidity to make for a long ending.” Sure, if Wine Enthusiast says it, that’s good enough for me.  All I know is that this Terrazas de los Andes Torrontés went perfectly with the nice, light summery white salmon. It might just become the go-to summer wine.

Two down, three to go.  This lovely plate of white salmon, topped with fried calamari, was served with squid ink dyed quinoa, commonly referred to as caviar andino (Andean caviar), a cloud of calamari, and a delectable aioli.  Everything was just spectacular, the rich layers of flavors and mixture of textures all went perfectly together.

The squid inked quinoa may make your teeth stained black for a hot minute, but you won’t care and you’ll lick the plate clean anyway.

A quick fresh, bright, citric-y palate cleanser.

Finally, one of my all time favorite desserts, and one of the more awesome-est things I’ve ever put into my mouth: Lulo Mousse. Lulo is a citrus fruit that comes from Colombia and the mousse has a light fluffy yogurt like consistency, similar to a yogurt after it’s been whipped up.  On top, a great combination of crunchy pistachios, tangy cold lychee and edible flowers. So inventive, incredible flavors, interesting textures, delightful play on temperatures – this dish is one of a kind and quite a wonderful end note to a delicious lunch.

- blog.entaste.com

thelostasian.com
Hernan Gipponi Restaurant

Hernan Gipponi Restaurant

 

Within a few months of opening up this restaurant, it seems all the foodies have either eaten there, blogged about it, or heard about it; either the person behind this whole thing has a niche for marketing, or the food is as good as they say it is. What do I do? I sit and wait. Patience and time usually is a good way to observe the hype of a restaurant. Though after 11 months of agonized waiting (who’s counting), reading the write ups, being teased by pictures online, and then seeing it rise up to #1 at tripadvisor, I decided to check it out- my perfect excuse to celebrate my other half’s upcoming 35th birthday.

The day finally arrived. The 4 hours of gruesome wining and dining, and another 3 blissful hours at brunch the following day, concluded with lots of nods and chewing, agreeing that we love Hernan- his dedication in quality and precision, and his fun and humble personality. It makes anyone smile knowing there is a wonderful fun team he put together in the kitchen that loves creating art+food. 

Restaurant Critic

There is a small well-stocked bar, comfortable sofas and chairs in the dining area, and it is all surrounded by beautiful gold wallpaper, matching colours of blacks, khakis and golds. Though the decor can easily be looked upon as a generic decent hotel ambiance, I was hoping to see elements of Hernan’s food in the restaurant’s design- playful, clean, delicate colours (saying that, Martin, the operator of the hotel and restaurant, has long had that in mind, and will soon be spicing up the restaurant’s overall design). Another nod from me:)

Food Critic

If the pictures aren’t enough to drool over, the dinner can be summed up in a few words: quality, colours, precision, delicate flavors, and little surprises. I wasn’t here to get my money’s worth by counting my caviar, foie gras, wild games, or the molecular techniques. Instead I was drawn into the precision of executing a perfectly flaked fish, or the burst of flavours from the little pieces of entrana, or the wonderfully poached egg sitting on top of the cream corn surrounded by the beautiful soup. The wines? Loved them all; my discovery in this meal was the grappa, the perfect finish to the meal. The 4 hour meal is well worth the price, almost a deal for this tier of fine dining: 190 pesos ($44), plus the 150 pesos ($35) for wine pairing. Lunch and dinner are both the same price, a la carte is also available. What I also enjoy are the sides of surprises the kitchen send your way, as if they are experimenting, having fun, at the same time cooking the real deal. Makes you want to book a meal with them? Wait until my upcoming brunch pictures.

Pros

  • alcohol: cocktails and wines
  • the food: the creativity and the refined twist of argentine cuisine
  • service: friendliness of the staff and kitchen
  • good price
Cons
  • normal hotel ambiance

- thelostasian.com

 

The World's Best


Popular Chefs


  1. Andoni Luis Aduriz - ES
  2. René Redzepi - DK
  3. Joan Roca - ES
  4. Syrco bakker - NL
  5. Timothy Hollingsworth - US
  6. Heston Blumenthal - GB
  7. Peter Goossens - BE
  8. Daniel Humm - US
  9. Pascal Barbot - FR
  10. Daniel Boulud - US

Popular Cities


  1. Brussel
  2. Sierre
  3. Renteria
  4. Zwolle
  5. Brugge
  6. Chuo-Ku, Kobe
  7. Albufeira
  8. Torriana, Rimini
  9. Illhaeusern
  10. Dublin

Your Country's Best