Chila — Restaurant in Autonomous City of Buenos Aires

噱头太多，华而不实. On a beautiful BA Saturday, we read through all the one star comments of Chila, which ranks high on several rankings. Based on scientific spirits, we tested for the robustness and reproducibility of these negative conclusions. We report that findings in previous literature are true. Cocktail tastes watery and exactly like “冰摇柠檬木槿花”or a Lyre nonalcoholic beverage. Bread basket: an incredibly salty bread knot came with “blue butter” that kept the flavor signatures during but not after fermentation. The end result smells like my anaerobic hood instead of blue cheese. Starters: Grilled leek. Our hometown is globally famous for Allium spp and we know well how to identify a well prepared leek. The cooking process produced a floppy texture that hid the good qualities of a nice leek. Furthermore, we found it shockingly funny that half of the roots are ripped off and half remained. Several flavor profiles on the plate stayed independent and such impressions were consistent in the following dishes too. Entrées: duck Margret: presented exactly like previous observations, rubbery, bland, and clearly demonstrated poor handling on doneness and gave me a painful digestive experience. Seafood porridge is ok, salty flavors slightly overwhelm seafood tastes and nothing special. Pre-dessert: sorbet and hibiscus/elderflower jelly. The jelly is topped by a strange and tasteless chamomile foam. Dessert: on par. Tea: random blend is thin and lacks layered texture and aftertaste . Great service, great plating, not so great food. In conclusion: innovation of non-necessity. One of the worse fine...

Overall Chila does not quite step up to the plate. The setting and decor is fantastic with a great view of the water, although the room lacked ambience. The staff were very helpful however the passion for the food did not come across and they did not add energy to the restaurant’s ambience. Questions were answered pretty sternly and there wasn’t enough fun in the experience. Despite having the wine pairing, each wine and its provenance wasn’t explained so it lacked the journey that you expect when experiencing a tasting menu.

The food was very try hard and often looked better than it tasted. The sea bass was extremely over salted and many of the snacks were simply not enjoyable - the tastes were very bizarre and often bitter (note I am not a picky eater and will enjoy all good food if put in front of me).

It felt like taste was not put first when assembling this menu, there was no “this is incredible” moments for anyone in the group I was with.

Hate giving bad reviews and it seems I’m going against the tide but this wasn’t worth the money in my eyes and I wish someone had told me before I went. Perhaps it just...

Chila has everything a fine dining restaurant needs to be noticed and excel.

Superb service from a well honed and professional team - both in the dining room as well as kitchen. Everything was smooth, friendly and top notch. And if you are not a Spanish speaker they are perfectly capable of helping you out with impeccable English.

An extremely talented chef. Often times at fine dining restaurants like Chila, the taste gets thrown out of the window for the sake of creativity. Not so here! Every dish is a beautiful plate as well as an adventure of fantastic combinations with flavorful, quality ingredients. I will say the snacks at the beginning of the meal as well as the Corvina were highlights.

Sedate but not stuffy dining area with a view across the harbor to Nuevo Madero is a feast for the eyes.

Make a reservation and go. Also make sure to get the wine pairing as they really compliment the amazing dishes the...